Broccoli Slaw

We all know the traditional Cole slaw served at most barbecues and picnics, and now as it begins to cool a bit in Tampa (yeah, I know...), the season for tailgating and outdoor entertaining is more pleasurable as the temperatures and humidity give us a break.
This side is a great alternative to the traditional cabbage based dish. Lots more color and flavor. The addition of jicama and dried cranberries give this a slight sweet note and a great crunch. Using both the broccoli and jicama gives this slaw a really excellent texture, holding up well to the dressing and giving it a better shelf life.

Broccoli Slaw

• 2 bunches Broccoli, chopped (I use the stems too)
• 1 1/2 cups Jicama, chopped
• 2 stalks Celery, chopped
• 1/2 cup Onion, chopped
• 1/2 cup dried Cranberries
• 2 tsp. garlic, minced
• 3 tbsp. Mayonnaise
• 2 tbsp. Sour cream
• 1/4 cup Cider vinegar
• 3 pieces Bacon, cooked and crumbled
• Salt and lemon pepper, to taste

Combine the first 5 ingredients in a large bowl. Add the next 4 ingredients and toss to combine thoroughly. Adjust the seasoning with salt and lemon pepper. Add the bacon last, toss to incorporate. Yields: about 8 servings.

This can and should be made ahead of time to get the flavors to meld together. You don't have to use the lemon pepper, but I like the variance that it gives and the lemon impacts the flavor, giving it a bit of a boost.