1 large head broccoli, trimmed and chopped roughly 3 medium carrots, peeled and chopped into 1-inch pieces ½ head small purple cabbage, roughly chopped ½ small red onion finely chopped ½ C. almonds, slivered or roughly chopped ½ C. pumpkin seeds 1/3 C. dried cranberries, roughly chopped 1 Tbslp. flax seed, optional ½ C. mayonnaise ½ C. sour cream 2 tablespoons red wine vinegar 2 tablespoons sugar or agave 1 teaspoon salt Freshly ground pepper
Individually pulse broccoli, carrots and cabbage in a food processor until shredded. Place in a large bowl and mix with onion, almonds, pumpkin seeds, cranberries and flax seed.
Whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.