In a large bowl, combine the broccoli slaw, red onion, cilantro, almonds, and cranberries. Set it aside while you prepare the dressing.
In a glass measuring cup or small bowl, combine the olive oil, vinegar, mustard, honey, garlic, ginger, salt, and several grinds of black pepper. Whisk well to combine.
Pour the dressing over the salad ingredients, and toss well until everything is lightly coated. Allow the salad to rest for at least 15 minutes before serving, so the flavors can marinate, then serve.
Leftover salad can be stored in an airtight container in the fridge for up to 48 hours. If you want to make this salad ahead of time, I'd recommend storing the dressing and almonds separately, so the ingredients don't get too soggy. You can toss everything together 15 to 30 mintues before serving it, for the best crunchy texture.
This salad is fastest to prepare when you start with a store-bought mix of shredded broccoli and carrots, which is usually sold in 12-ounce bags. You can replace this with 8 ounces of shredded broccoli and 4 ounces of shredded carrots, if you prefer to shred them yourself. It's a great way to use up broccoli stems!