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Toast pine nuts in a dry skillet over medium heat until fragrant, stirring often. Set aside and allow to cool completely. Combine peppers, onion and broccoli slaw in a medium bowl. Add broccoli florets and toss.
In a small bowl, whisk together vinegar and add olive oil in a slow, steady stream while whisking to emulsify. Season with salt and pepper to taste and whisk again. Toss dressing with slaw mixture and allow flavors to meld a few minutes before serving. Garnish with cherry tomatoes just before serving.
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