Serves 3-4; can be doubled.
For the dressing:
2 Tbsp plain Greek yogurt (I use nonfat)
Juice of 1/2 lime
1 Tbsp honey
1 Tbsp rice vinegar
1/2 tsp grainy Dijon mustard
1/4 tsp fresh black pepper
6 oz (3 cups) store-bought broccoli slaw, or 1 cup each of shredded broccoli stems, carrot and red cabbage
2-3 Tbsp golden raisins, to taste
2-3 Tbsp chopped roasted unsalted peanuts, to taste
In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw, raisins and peanuts, and toss gently until all ingredients are well combined.
Cover with plastic wrap and refrigerate for 30-60 minutes. The yogurt and mustard will tenderize the vegetables; the salad will be crunchy, but not soggy.
Serve cold or at room temperature.