Broccoli Slaw with Honey Mustard Dressing

In a large bowl, combine the broccoli slaw, red onion, cilantro, almonds, and cranberries. Set it aside while you prepare the dressing. 2. In a glass measuring cup or small bowl, combine the olive oil, vinegar, mustard, honey, garlic, ginger, salt, and several grinds of black pepper. Whisk well to combine. 3. Pour the dressing over the salad ingredients, and toss well until everything is lightly coated. Allow the salad to rest for at least 15 minutes before serving, so the flavors can marinate, then serve. 4. Leftover salad can be stored in an airtight container in the fridge for up to 48 hours. If you want to make this salad ahead of time, I'd recommend storing the dressing and almonds separately, so the ingredients don't get too soggy. You can toss everything together 15 to 30 mintues before serving it, for the best crunchy texture. 5. prep10 mins 6. cook0 mins 7. total10 mins