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This is my version of Joan’s Broccoli Madness Salad from the Sweet Tomatoes/Souplantation restaurant chain. It’s a fresh and satisfying side dish that completes any cookout. The dressing is creamy and zesty and is perfectly balanced by the sweetness of the cranberries. Pro tip: Whenever I used dried cranberries in a dish, especially one that’s chilled, I always soak them in boiling water for a little while, it helps to plump and soften them. I like to let the slaw marinate for at least an hour before serving.

Slaw Mix:

2 12 oz bags broccoli slaw

1 cup cranberries

3/4 cup sliced almonds

1/4 tsp salt

Dressing:

(yields 1 + 1/2 cups)

2 + 1/2 tablespoons apple cider vinegar

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon black pepper

1/2 teaspoon sea salt

2 tablespoons of honey

1 cup Mayonnaise

Instructions:

1. Bring two cups of water to a boil. Add the cranberries, remove from heat, and let steep for 10 minutes. Drain and cool, set aside.

2. In a large bowl, combine the broccoli slaw, cranberries, and almonds.

3. Whisk all the ingredients for the dressing together and pour of over broccoli slaw. Mix thoroughly and let marinate for one hour. Taste and adjust seasoning with the remaining 1/4 teaspoon of salt before serving. Garnish with extra cranberries and almonds if desired.