Cranberry Nut Broccoli Slaw (Edit recipe)

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Summer salads are the best and we actually enjoy this Cranberry Nut Broccoli Slaw all year round because its especially delicious with slow cooked pulled pork or beef on a cold snowy day. The best part about this salad is that it gets even better after its been in the refrigerator a day or two making it the best salad to make ahead to bring to all your summer gatherings!

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

Serves: 8-10

Ingredients

24 oz Broccoli Slaw
1 whole Red Onion, medium size, diced
0.5 cup dried, unsweetened Cranberries
0.5 cup Sunflower Seeds, raw
1 cup Avocado Oil Mayonnaise
1 tsp Salt
0.5 tsp Black Pepper
0.25 cup Apple Cider Vinegar
2 Tbsp Medjool Date Syrup, see note

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine first 4 ingredients in a large bowl and toss well.
Combine remaining ingredients in a small bowl and whisk well.
Pour over slaw and mix well to combine.
Can make this a day or two ahead.
Enjoy this recipe by Penny's Primal!

Notes

To keep this Whole30, puree 4 dates in place of date syrup

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	306
Fat:	24 g
Carbohydrates:	17 g
Protein:	3 g
Cholesterol:	30 g
Sodium:	507 mg
Fiber:	2 g
Sugars:	5 g
Calculated for total recipe.