Slice the Broccoli: Use a chef’s knife to trim off the large stem. Then, with a paring knife or your hand, remove the individual florets. This recipe calls for thin pieces, so continue slicing the florets lengthwise into halves or thirds.

Julienne the Carrots: Use a vegetable peeler to peel off the carrot skins. Next, use a chef’s knife to slice off the tops and crosswise cut the carrots into 2 - 3 inch chunks. Thinly slice a side of each chunk, so they have a flat surface that prevents them from rolling.

Julienne the Red Cabbage: Use a chef’s knife to cut the cabbage into quarters. Our recipe requires approximately one quarter, so you can wrap up the extra parts and store them in the fridge’s crisper drawer.

Julienne the Apple: Hold the apple upright and slice it lengthwise around the core into several large pieces. Discard the piece with the core.

Make the Dressing: In a small bowl, mix 2 tbsp apple cider vinegar, 1/2 tbsp lemon juice, 1 tbsp plain Greek yogurt, 3 tbsp mayonnaise, 1/4 tsp salt, and 1/2 tsp pepper until combined.

Gather the Ingredients: In a large bowl, add 6 oz broccoli, 2 oz carrot, 1 oz red cabbage, 6 oz apples, 1 oz dried cranberries, and 1 oz sliced almond.

Toss the Slaw: Pour the dressing over the bowl of slaw and gently toss until everything is well-mixed. Leave it in the fridge for 30 minutes to let the flavors blend.

Serve the Slaw: Transfer the broccoli slaw onto a serving plate and enjoy.