Recipes

• 5 cups organic broccoli stems, julienned
• 2 each organic carrots, peel and julienned
• ½ bunch organic green onion, sliced thin on the diagonal
• ½ cup organic dried cranberries
• ¼ cup organic pecans, rough chop

1. ½ cup mayo
2. 1 Tbsp organic orange juice
3. 1 Tbsp organic orange zest
4. 1 Tbsp organic sugar
5. 3 Tbsp horseradish
6. ¼ tsp sea salt
7. ¼ tsp organic black pepper

Wash the broccoli and cut off the stems. Save the tops for later use. Peel the stalks and grate or julienne you can also purchase the slaw already prepped. Thinly slice the green onions on the diagonal. Peel the carrots and slice into rounds, stack small piles and then thinly slice to julienne. Add the dried cranberries and chopped pecans. Add the dressing ingredients to a small bowl and whisk together.

Combine the dressing and slaw together. Refrigerate for and hour.