This recipe has long been one of my husband’s favorites.
He could sit and eat the whole thing! This dish provides a great balance of fresh, sweet and zingy in a gorgeous array of color!
1 Tsp Dijon or Stone Ground Mustard
1 Tsp Maple Syrup or other sweetener of choice
1 Garlic Clove, minced
½ Tsp Lemon Zest
Sea Salt & Fresh Cracked Pepper to taste
½ Cup Cold-pressed Extra Virgin Olive Oil
1-16oz. package of Broccoli Coleslaw Mix
½ cup Fruit Sweetened Dried Cranberries
½ cup chopped Scallions or Shallots
½ cup chopped Pecans
In a large bowl, whisk together the vinegar, mustard, maple syrup, garlic clove, and lemon zest. Gradually whisk in the olive oil while drizzling in a fine stream. Add the broccoli slaw, cranberries, and scallions. Toss to coat evenly with the dressing. Chill for at least 15 min. (an hour or more is better) Top with chopped pecans just before serving (or mix in before chilling, up to you.)
Note: I have found that I can only get 12 oz packages of the Broccoli Slaw. I usually make this recipe still all the same as I don’t mind the stronger flavor. If you’d like, you may scale back the other ingredients to suit your tastes.