Ingredients

• 5 cups chopped broccoli stems and florets
• 1 cup shredded carrots
• 1 cup sliced red cabbage
• ¼ cup chopped red onion
• ½ lb cooked bacon, crumbled
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• Raisins, optional

Dressing

• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tbsp Dijon mustard
• 3 tbsp sugar (or monk fruit sweetener)

Directions

1. Combine broccoli, carrots, cabbage, red onion, bacon, and cheddar in a large bowl. Season with salt and pepper.
2. Whisk together mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth.
3. Pour dressing over slaw and toss to coat. (Dressing recipe can be doubled or tripled depending on how wet you prefer the salad.)
4. Let sit in the refrigerator for a few hours before serving to allow flavors to meld. Do not let sit overnight.