Broccoli Slaw

• 2 pound(s) (3 large stalks) broccoli, florets trimmed and reserved; stalks cut into 2 1/2-inch-long pieces
• 4 1/2 ounce(s) (1 cup) whole roasted cashews, roughly chopped
• 3 ounce(s) (2/3 cup) dried cranberries
• 1/3 cup(s) mayonnaise
• 2 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) spicy brown mustard
• 1 teaspoon(s) salt ( I omit)
• 3/4 teaspoon(s) freshly ground pepper

1. Push broccoli stalks through the feed tube of a food processor fitted with large-hole grating blade and shred. Transfer to a large bowl. Add florets, cashews, and cranberries.
2. In a medium bowl, mix together remaining ingredients. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Printed in Country Living Magazine

---

---