2) Save what you don't use in a small glass jar; it should last in the fridge for 2-3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy, etc. We always had a jar of this stuff in our fridge growing up.
3) Make the coleslaw. In a large bowl, whisk together all of the ingredients except the broccoli coleslaw, cranberries and almonds. Taste for seasoning and adjust according to your palate.
4) Add the coleslaw, cranberries and almonds and gently toss. Chill before serving.
Broccoli coleslaw is a US favourite found in the supermarket, featuring shredded broccoli. You can find a recipe to make it from scratch by Ellie Krieger here.