Wash the broccoli thoroughly. Separate the stems from the florets. Slice the stems into thin matchstick-sized pieces and cut the florets into very small pieces.

Peel the carrots and slice them into thin sticks or grate them finely. Shred the red cabbage into thin ribbons.

Slice the red onion into very thin pieces.

Place almond slices in a dry pan over medium heat. Stir until golden and fragrant. Remove from heat and keep some aside for garnish.

Measure the cranberries and set a small portion aside for topping.

Prepare the coleslaw dressing, making sure it is smooth and creamy.

In a large bowl, combine the broccoli stems, florets, carrots, cabbage, and onion. Add most of the toasted almonds and cranberries.

Pour the dressing over the vegetables. Use salad tongs or two large spoons to toss everything together until all ingredients are evenly coated.

Cover the bowl and refrigerate the salad for about 30 minutes to allow the flavors to meld.

Just before serving, sprinkle the reserved toasted almonds and cranberries on top for garnish.