1/4 cup sliced raw almonds
1 12-oz package store-bought broccoli slaw
1/2 cup dried cranberries
3 Tbsp extra-virgin olive oil
3 Tbsp rice vinegar
3 Tbsp agave nectar (or honey)
3 Tbsp Greek yogurt
1-1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh black pepper
In a small dry nonstick frying pan, toast the almonds over medium heat, shaking the pan frequently, until just starting to brown. Remove from heat and set aside to cool.
Add the broccoli slaw and cranberries to a large mixing bowl.
Combine remaining ingredients in a large measuring cup or mixing bowl. Whisk together until the dressing is smooth and emulsified.
Pour the dressing over the broccoli slaw. Add the cooled almonds, and stir well to combine. Let sit for at least 30 minutes or up to 4 hours, stirring occasionally to redistribute the dressing that will settle on the bottom of the bowl. (On warm days, refrigerate until ready to serve.)
Serve at room temperature or cool.