Start by preparing all your vegetables since this is a raw salad where everything will be eaten as-is. Julienne the broccoli stems into thin 2-inch matchsticks—I find this creates a more pleasant texture than leaving them chunky, and they'll actually be tender enough to enjoy raw. Cut the broccoli florets into very small bite-sized pieces so they're not overpowering. Julienne or thinly slice the carrots into similar-sized pieces, then finely slice the red cabbage and red onion. Having uniform sizes ensures even distribution of flavors and a better eating experience.

In a large bowl, combine all the prepared vegetables with the almonds and cranberries. Toss everything together gently to distribute the different components evenly throughout the salad. This step ensures that every bite will have a balanced mix of textures and flavors.

Pour the coleslaw dressing and apple cider vinegar over the vegetable mixture and toss everything together until all components are evenly coated. I like to add the vinegar along with the dressing because it brightens the flavor and cuts through the richness of the creamy dressing, giving you a more balanced result. Toss gently but thoroughly to ensure every vegetable piece gets some dressing.

Transfer the dressed salad to a serving bowl or individual plates. Top with a generous handful of extra almonds and cranberries for visual appeal and added texture contrast—this makes the dish look more finished and gives you little pockets of extra crunch in each bite.