625 ml fresh broccoli florets 2 1/2 cup
625 ml fresh cauliflower florets 2 1/2 cup
125 ml dried cranberries 1/2 cup
50 ml vegetable oil 1/4 cup
30 ml white vinegar 2 tbsp
15 ml brown sugar 1 tbsp
15 ml chives, minced 1 tbsp
7 ml curry powder 1 1/2 tsp
7 ml soy sauce 1 1/2 tsp
1 ml garlic, minced 1/4 tsp
125 ml mayonnaise 1/2 cup
75 ml toasted almonds, slivered 1/3 cup
In a large bowl; combine broccoli, cauliflower and cranberries.
In a small bowl; whisk oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended.
Pour mayonnaise mixture over broccoli mixture and toss to coat. Cover and refrigerate for at least 2 hours, stirring several times. Just before serving, stir in almonds.
Serves 6