1/2 cup plain whole milk yogurt
1/2 cup mayonnaise
2 T lemon juice
3 T minced fresh cilantro
1 T minced fresh dill
1 T garlic-ginger paste, recipe follows
1/2 t salt
1/4 t pepper
1 medium shallot, minced
2 (10-ounce) bags broccoli slaw
1/4 c dried cranberries (or pomegranate seeds)
1/2 c skinless sliced almonds, toasted
In a large bowl, whisk together all of the ingredients except slaw, cranberries and almonds. Taste for seasoning and adjust according to your palate.
Add the slaw, gently toss. Chill before serving.
Ginger-Garlic Paste:
1/2 c cloves garlic
1/2 c (1/2 inch slices) fresh ginger
1/4 c canola oil
Process in a food processor. Save in a small glass jar, it should last in the fridge for 2-3 weeks.
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