1-First Step: Prep your broccoli. Grab 1 very large or 2 medium broccoli heads. Trim the tough ends and peel the stems’ tough skin with a veggie peeler. Slice off 2 cups of small florets; keep them bite-sized. Julienne the stems into 3 cups of thin matchsticks. This takes about 10 minutes but is worth it for texture. Pro tip: A mandoline slicer speeds things up safely.

2-Second Step: Chop the rest of the veggies. Slice 1 cup carrots into thin coins or matchsticks. Shred 1 cup red cabbage finely. Thinly slice 1/4 cup red onion into half-moons; soak in cold water 5 minutes if you want less bite. Toss all into a large mixing bowl with the broccoli stems and florets. Admire that rainbow!

3-Third Step: Toast the almonds and add mix-ins. Heat a dry skillet over medium. Add 1/2 cup sliced almonds; stir 2-3 minutes till golden and fragrant. Watch close, they burn fast! Cool slightly, then add to the bowl with 1/3 cup dried cranberries. Reserve a sprinkle of each for topping.

4-Fourth Step: Whip up the creamy dressing. In a small bowl, mix mayo, apple cider vinegar, Dijon mustard, and maple syrup. Omit celery seed as we did last time for smoother flavor. Whisk till creamy. Start with 3/4 of the recipe amount. Taste and tweak sweetness or tang.

5-Fifth Step: Dress and toss. Drizzle the 3/4 dressing over the slaw mix. Gently toss with tongs or clean hands to coat evenly. Add more dressing if it looks dry; you want it creamy but not soupy. This step takes 2 minutes max.

6-Sixth Step: Garnish and chill. Scatter reserved toasted almonds and cranberries on top for pretty pops. Cover and refrigerate at least 30 minutes, ideally a few hours or overnight. Flavors meld beautifully!

7-Final Step: Serve it up. Give a final toss before plating. Dish alongside parmesan crusted chicken or your fave grill-out proteins. It’s picnic-ready in a portable container. Leftovers? They rock for lunch tomorrow.