Name: Broccoli Carrot Raisin Slaw
Ingredients: 1/3 cup canola oil; 3 tablespoons cider vinegar; 2 teaspoons Dijon mustard; 2 teaspoons maple syrup; 2 garlic cloves, minced; 1/2 teaspoon orange zest; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 1 (340 g) bag broccoli slaw; 1 (10 ounces) bag shredded carrots; 1 cup golden raisins; 1/2 cup finely sliced red onion; 3 tablespoons chopped pecans, toasted; 3 tablespoons sunflower seeds

Ingredients

Scale

1/3 cup canola oil
3 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 teaspoons maple syrup
2 garlic cloves, minced
1/2 teaspoon orange zest
1/2 teaspoon black pepper
1/4 teaspoon salt
1 (340 g) bag broccoli slaw
1 (10 ounces) bag shredded carrots
1 cup golden raisins
1/2 cup finely sliced red onion
3 tablespoons chopped pecans, toasted
3 tablespoons sunflower seeds

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Instructions

Whisk together oil, vinegar, mustard, syrup, garlic, orange zest, pepper and salt.
In a large bowl, mix together broccoli, carrots, raisins and onion. Pour dressing over slaw and toss until thoroughly mixed. Refrigerate at least 2 hours.
Right before serving, mix in pecans and sunflower seeds.

Notes

Adapted from Cran-Broccoli Salad from Our Eating Habits Blog