1/4 cup nonfat plain Greek yogurt
1/4 cup mayonnaise
1 tsp Sriracha sauce
Juice of 1 medium lime
2 tsp agave nectar
2 tsp rice vinegar
12 oz broccoli slaw
12 oz chopped broccoli florets
3/4 to 1 cup sliced almonds (optional)
In a large mixing bowl, whisk together the yogurt, mayonnaise, Sriracha, lime juice, agave and rice vinegar until smooth.
Add remaining ingredients to the bowl, and toss to combine. Let sit for at least 15 minutes, or up to several hours in the refrigerator, to allow the broccoli slaw to soften slightly.
Serve chilled or at room temperature.