A wonderful broccoli slaw salad. Great make ahead recipe and very versatile. This is also good with 1/2 cup of shredded mozzarella cheese mixed in.
|2 tablespoons||balsamic vinegar|
|1 teaspoon||dijon mustard [duplicate 1]|
|1 teaspoon||maple syrup|
|1 clove||garlic, minced|
|1/2 teaspoon||grated lemon zest|
|salt and pepper [duplicate 1] to taste|
|1/2 cup||canola oil|
|1 (16-ounce) package||broccoli coleslaw mix|
|1/2 cup||dried cranberries|
|1/4 cup||chopped green onions|
|1/4 cup||chopped pecans|
In a medium bowl, whisk together the vinegar, mustard, maple syrup, garlic, and lemon zest. Gradually whisk in the canola oil while drizzling in a fine stream.
In a serving bowl, combine the broccoli slaw, dried cranberries, and onion. Pour the dressing over, and toss to coat evenly. Chill for at least 15 minutes before serving. Sprinkle pecans over the top just before serving.