Broccoli Cabbage and Carrot Slaw

Use up unused broccoli stems by making your own broccoli slaw instead of using the bagged slaw in this easy potluck favorite. Trim and peel the stalks with a vegetable peeler, then cut 3 cups of matchsticks with the julienne blade on a mandoline or by hand.

¼ cup mayonnaise
3 Tbsp. apple cider vinegar
1 tsp. sugar
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1 (12 oz) bag broccoli slaw or matchstick-cut stems from 1 large head broccoli (1½ pounds; see note above)
1 cup red cabbage, shredded
1 cup carrot (1 medium), shredded
½ cup dried cranberries
¼ cup scallions (2 scallions), chopped

Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper together in a large bowl. Add broccoli slaw (or hand-cut stems), cabbage, carrot, cranberries and scallions; toss to coat.

Makes 10 (½ cup) servings.

To make ahead:  Refrigerate for up to 3 days.