Broccoli Bacon Slaw is a delicious blend of chopped vegetables tossed with sweet, creamy dressing, and topped with a sprinkling of dried cranberries, walnuts, cilantro, and chives.
Preheat the oven to 375°F. Line a baking sheet with parchment paper, and lay out the bacon slices in a single layer to fill the sheet.
Bake for about 15 minutes, but watch it closely. Thinner bacon will cook faster than thicker bacon.
Remove bacon from pan and place it on paper towels to absorb excess fat. When it's cool enough to handle, chop it up for the salad.
Dressing
Combine the mayonnaise, maple syrup, lemon juice, apple cider vinegar, salt, and pepper together in a small bowl.
Salad
Toss the broccoli and cabbage with the dressing. Either toss in the bacon, apples, onion, and cranberries, or layer them onto the salad.
Topping
Finally, sprinkle the topping ingredients over the salad.
Notes
The bacon could be cooked a day ahead. The whole salad can be made a few hours before serving and kept in the refrigerator, if you just add the nuts or seeds at the end. Refrigerate leftovers.