Crisp broccoli florets and shredded stems meet ribbons of carrot and red cabbage for a slaw that's all crunch and color, with diced red onion adding a sharp bite throughout. Roasted sunflower seeds bring a toasty crunch while dried cranberries scatter in little bursts of chewy sweetness, so every forkful has something different going on. The dressing whisks up tangy and smooth with apple cider vinegar and Dijon mustard giving it a bright, mustardy edge that clings to every shred. A short chill in the fridge is all it takes for the vegetables to soften just slightly and soak up all that flavor before you toss it once more and serve. It's a make-ahead side that holds up beautifully at potlucks and weeknight dinners alike, and it's a solid pick for a plant-based table.
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Trim the broccoli florets into small, bite-sized pieces and place them in a large mixing bowl. Using a box grater or the shredding disc of a food processor, shred the broccoli stems into thin strips and add them to the bowl along with the shredded carrots and red cabbage.
Add the diced red onion, sunflower seeds, and dried cranberries to the bowl and toss everything together until evenly combined.
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