BROCCOLI SLAW
Steps:
- 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.
BROCCOLI SLAW
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 (1-cup) servings
Number Of Ingredients 8
Steps:
- Combine orange juice, vinegar and shallots in bowl you'll be serving slaw in. Add good pinch of salt. Let stand 5 to 20 minutes, as long as you can. Whisk in sesame oil, ginger and mustard. Taste and adjust seasonings. Add broccoli slaw to bowl, toss to combine. Taste once more. Serve immediately.
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- Fit a food processor with the slicing blade. Cut the florets off of the broccoli, then feed them into the food processor to thinly slice them. Peel the stems of the broccoli and the carrots, then cut them into pieces to fit into the food processor. Change the blade to the grating blade and feed them through the food processor. Alternate method: Thinly slice the florets with a knife. Then use a box grater to large grate the peeled broccoli stems and carrots.
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- In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.
- Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.
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- In a medium mixing bowl, whisk together the dressing ingredients. I like to do this in the bowl I plan to serve this in.
- Add the broccoli slaw mix and gently toss it all together. Be patient and give it a minute if the dressing doesn’t look like enough (it is!)—the broccoli will start to release some water and it will all come together into a creamy slaw after a minute or so. Refrigerate until it’s time to serve.
- This slaw is best the day you make it, but it keeps well in the refrigerator (covered), up to 3 days. Cabbage-based slaw keeps in the refrigerator for about two days.
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