Broccoli Slaw on Simply Recipes

Broccoli Slaw with Cranberry Orange Dressing

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  • Prep: 25 minutes
  • Yield: Serves 8.

Ingredients

Dressing (makes about 1 cup)

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
  • 1 teaspoon whole grain mustard
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 1 small clove garlic
  • 1 Tbsp orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon Kosher salt, more to taste
  • 6 Tbsp vegetable oil (or canola, peanut, or rice bran oil)
  • 1/4 cup mayonnaise

Salad

  • 4 cups peeled and grated broccoli stalks (from about 6 stalks of broccoli, or you may be able to buy already grated, packaged)*
  • 2 cups grated carrots (from 4 to 6 carrots)
  • 2 cups shredded cabbage (Napa cabbage, green, or red cabbage)
  • 1 cup thinly sliced green onions
  • 1/2 cup sweetened dried cranberries, coarsely chopped
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon (or more to taste) of Kosher salt

Method

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*If using freshly broccoli stalks, cut them away from the broccoli crowns. Peel the tough outer  layer with a vegetable peeler. Either use the grater blade of a food processor or the large holes of a box grater to grate the broccoli stalks.

1 Make the dressing. Put the balsamic and red wine vinegars, plumped dried cranberries, mustard, honey, garlic, orange juice, orange zest, and salt  into a blender or a mini food processor and pulse until puréed smooth. Slowly add the vegetable oil, while pulsing or blending, to form a good emulsion. Then add the mayonnaise and pulse until blended.

2 Place grated broccoli stalks, carrots, cabbage, the onions, dried cranberries, orange zest, and Kosher salt into a bowl. Add the dressing and toss to combine, until the dressing is evenly distributed.

You can make several hours ahead of time before serving.