In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds. Taste for seasoning and adjust according to your palate.
Add the slaw, cranberries, and almonds and gently toss. Chill before serving.
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar; it should last in the fridge for 2 to 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.
Recipe courtesy of Aarti Sequeira