I've made this broccoli crunch slaw salad
twice in the last two weeks. Huge batches both times, because I can eat it for days. Miraculously, it stays pretty crunchy in the fridge.
I was initially skeptical for a few reasons - I don't generally like mayo based salads, unless you're talking about potato salad, and for some reason the idea of cranberries and broccoli combined seemed weird.
It isn't weird. It's good. So good. And the recipe will let you play with it. I don't bother to chop up the broccoli very small, because I'm lazy. I think I use more broccoli than the recipe calls for, because I like a higher vegetable to dressing ratio in general. And while the original ratio of equal parts mayo to greek yogurt is awesome, you can successfully make the salad with 1 part mayo to 2 parts yogurt (for those of us attempting to shed a few honeymoon pounds).
I've tried it with less lemon and more lemon and I would actually recommend you stick with the lower amount (1/2 lemon). Crazy, because normally I'm all about more lemon.
I also do a quick pickle step on the red onions (just chop them fine and then cover them with water + white wine vinegar + a spoonful of sugar, let it sit while you do all the other prep and then drain them) because D isn't a huge fan of the intense bite they have otherwise.
Oh, and if you need it to be a meal, rather than a side dish, it transitions nicely if you add something extra. We'll throw on some chopped grilled chicken for dinner. Or I'll add chopped avocado, which is amazing because it adds extra creaminess. Yesterday I threw in some roasted brussels sprouts, just because I had them in the fridge.
* I love fall, but the shorter days really kill weekday picture taking opportunities. It's almost always dark when I leave, it's dark when I get home. I decided to spare you a gloomy picture of a chopped salad since there's a perfectly nice one if you go straight to the source.