Tangy Broccoli Slaw Salad Recipes

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.

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
• Refrigerate 1 hour.

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
• Place broccoli, onion, raisins, and bacon in a large bowl.
• Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.

Steps:

• Place broccoli slaw in mixing bowl.
• Add kefir and vinegar, mix well.
• Add chili pepper flakes, salt, pepper, and turmeric/curry powder and mix again.
• Add in the remaining ingredients (raisins, bacon, onion), mix and chill in fridge until ready to serve.
• Also great to add into wraps.

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
• In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.
• In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.