Broccoli slaw with raita sauce

Ingredients:

• 1/2 cup natural yogurt
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 3 tablespoons chopped fresh cilantro
• 1 tbsp chopped fresh dill
• 1 tbsp garlic-ginger paste (see recipe below)
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper
• 1 medium shallot, minced
• 1/4 cup dried cranberries (optional, can be substituted with pomegranate seeds)
• 2 packs (300 g) of mixed chopped vegetables (broccoli, cabbage, carrots and onions)
• 1/2 cup toasted skinless almonds
• 1/2 cup garlic cloves
• 1/2 cup fresh ginger (1 cm slices)
• 1/4 tbsp. canola oil

Preparation:

1. In a large bowl, combine all ingredients except the mixed vegetables, cranberries, and almonds. Taste for enough seasoning and adjust according to your taste.
   
   Add chopped vegetables, cranberries, and almonds and mix gently. Chill before serving.
2. Ginger Garlic Paste: Place the garlic, ginger, and canola oil in a small food processor. Process until a semi-smooth paste forms. There should still be some tiny pieces, but overall it should resemble a paste.
   
   Store any excess paste you're not using in a small glass jar. It will keep in the refrigerator for up to 2-3 weeks.