Pomegranate Broccoli Slaw

For slaw

• 2 heads of broccoli
• 2 carrots, peeled
• 1 apple, cored
• 1/2 cup thinly sliced almonds, toasted
• 2 T fresh mint, thinly sliced
• 3/4 cup pomegranate arils

For yogurt dressing

• ¼ cup finely chopped shallot
• 1 T apple cider vinegar
• ¾ cup plain yogurt (regular or Greek); full-fat recommended
• ¼ cup mayonnaise
• 1 T lemon juice
• 2 T pomegranate molasses
• 1/4 tsp Aleppo pepper, or to taste
• kosher salt, to taste

1. Wash and trim broccoli and cut florets away from stems. Either by hand or with your food processor’s slicing blade, finely chop the florets. Peel the stems, and coarsely grate them (either with box grater or food processor’s grating blade). Also coarsely grate the carrots and apple. Toss them together in a large bowl, then add the toasted almonds, mint and arils and toss again.
2. Combine chopped shallot and apple cider vinegar in a small bowl; let it sit for about 5 minutes so it lightly pickles. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, lemon juice, pomegranate molasses, Aleppo pepper and kosher salt. Whisk together until well incorporated, then add the shallot-apple cider vinegar mixture.
3. Pour your dressing over the slaw and toss. Add more salt to taste. Cover and chill at least one hour so all of the flavors meld together. Taste again for seasoning and balance – you may want to add a splash of lemon juice right before serving for brightness.