Scaled Servings: 4 Originally: 4
3 cup broccoli, shredded (4 to 5 large stems)
1 red bell pepper, cut in thin 2 inch julienne
1 red onion, diced
2 1/2 tablespoon vinegar, Olive Destination Honey Ginger
1 teaspoon Dijon mustard
Salt to taste
4 tablespoon cilantro, Olive Destination Roasted Onion Oil
1/2 cup slivered almond
Directions
In a large bowl, combine the broccoli stems, bell pepper and onion. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, and oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with almonds.