This broccoli slaw is a light version of a coleslaw because it doesn’t have a heavy mayonnaise dressing–but it’s still delicious! Best if refrigerated overnight.
Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.
Per Serving: 149 calories; protein 3.6g; carbohydrates 20.4g; fat 7g; sodium 212mg.