Broccoli Slaw

This was absolutely delicious!

Prep time:
Serving size: 6
Calories per serving: 282

2/3 cup dried currants or dried cranberries
1/4 cup apple cider vinegar
1 tablespoon honey
kosher salt and freshly ground black pepper
1/2 cup olive oil
1 large head broccoli
1/4 small head red cabbage cut into thirds (about 1 3/4 cups)
1/2 cup toasted sliced almonds cut into 6 large pieces, including stems (3 cups)
1/2 small red onion thinly sliced
1/2 cup fresh cilantro, chopped, plus leaves for garnish
1/2 cup fresh flat leaf parsley, chopped, plus leaves for garnish

Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.

Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.

Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

Cook’s Note
As an alternative to shredding the broccoli, substitute about 6 cups of pre-shredded broccoli slaw.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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