Curried Broccoli Slaw

We invited some friends for dinner and as I do, I shopped a few days ahead so I could do my prep ahead of time.  The day of, I felt a little under the weather and unfortunately had to cancel.  Not impressed with my well being that day and terrified how we would attempt to consume the massive amount of food I'd purchased.  Anyhow, I was going to make my Sriracha Coleslaw to accompany the chicken and ribs I was making and had bought a huge bag of  broccoli slaw..... Needless to say, we ate a lot of different variations of coleslaw that week. A lot.  This one was my favourite. So much so that I made it 3 times and still didn't get sick of it.  Apparently I was on to something, according to my taste buds.
This has crunch, mild heat, sweetness and the ability to make you eat more than you really should.  I found it kind of addictive.  Am I ever glad I wrote down the recipe the first time I whipped it up.  It's best eaten the day of but it can be made a few hours ahead and should be made at least 30 minutes ahead to allow the flavours to hang out and get to know each other.  Double the recipe if need be.

Curried Broccoli Slaw

Serves 3-4

3 cups Broccoli Slaw
1/2 small apple, julienned or small dice
1/4 cup walnuts, toasted
1/4 cup dried cranberries
3 green onions, finely sliced
1/4 cup Mayonnaise
1 1/2 tbsp cider vinegar
1 1/2 tsp honey
1/2 tsp Sriracha (optional)
1/2 - 3/4 tsp curry powder (start with 1/2 tsp and work your way up if you'd like more)
1/4 tsp salt
fresh black pepper

In a bowl combine the broccoli slaw, apple, walnuts, cranberries and green onion.  In another bowl combine the remaining ingredients and stir until combined.  Pour over the slaw and refrigerate for at least 30 minutes or up to 4 hours.  Check for seasoning before serving.