Preparation Steps

• Start by thoroughly washing all your vegetables. Use a sharp knife to julienne the broccoli stems and carrots, ensuring they're all similar in size for even mixing. Cut the broccoli florets into small, bite-sized pieces, slice the red cabbage, and thinly slice the red onion.
• In a dry skillet over medium heat, add the sliced almonds. Toast them for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Watch them closely, as they can burn quickly. Once toasted, remove from heat and let them cool.
• In a large mixing bowl, combine the julienned broccoli stems, small broccoli florets, julienned carrots, sliced red cabbage, and thinly sliced red onion. Add in the toasted almonds and dried cranberries, reserving a bit of each for garnish.
• Pour your prepared coleslaw dressing over the veggie mixture. Using tongs or salad servers, gently toss everything together until all the vegetables are well coated with the dressing.
• Transfer the broccoli slaw to a serving dish and sprinkle the reserved toasted almonds and dried cranberries on top for that beautiful finishing touch. Serve immediately or let it chill in the fridge for about 30 minutes to allow the flavors to meld.