1 large head broccoli, stems removed and florets cut to bite-size
One large carrot, shredded finely
1/4-1/3 cup dried cranberries or raisins
1/4 cup olive oil
2 Tbsp apple cider vinegar
1-2 tsp garlic paste
2 Tbsp coconut or palm sugar
1. Mix the olive oil, vinegar, garlic paste, and sugar in a small dish. Set aside.
2. In a large serving bowl, add the broccoli florets, shredded carrot, apple, and cranberries. Toss well.
3. Add the dressing and mix until the entire salad is moistened.
4. Refrigerate for several hours before serving to let the garlic mellow. Serve cold or room temperature.