Broccoli Slaw

Ingredients

• 1 package broccoli slaw mix
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 3 tablespoons sunflower seeds, optional

Directions

1. Cut the broccoli into big pieces after trimming it. Then slice it thinly with a food processor slicing disk, run it over a mandoline, or chop it by hand into smaller bits. You can use both the florets and stems, or stick with the tops if stems are not your thing. For better stems, peel away the tough outer layer first; the inside is crisp and juicy, and it slices nicely with a mandoline or a knife.
2. Add the broccoli, almonds, cranberries, and red onion to a large bowl and toss everything together.
3. In a small bowl, whisk the buttermilk, mayonnaise, vinegar, sugar, and shallot with a generous pinch of salt and pepper. Drizzle the dressing over the broccoli mixture, using a little less if you left out the stems, and toss until everything is evenly coated. Taste and season well with more salt and pepper.
4. Transfer to an airtight container and refrigerate for up to 1 week.