Name: Broccoli Slaw
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 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 (14.7 ounces or 416 grams), cut into 6 large pieces, including stems (3 cups); 1/4 small head red cabbage (271 grams or 9.6 ounces), cut into thirds (about 1 3/4 cups); 1/2 cup toasted sliced almonds; 1/2 small red onion (67 grams or 2.4 ounces), thinly sliced; 1/2 cup fresh cilantro, chopped, plus leaves for garnish; 1/2 cup fresh flat leaf parsley, chopped, plus leaves for garnish

Directions

Special equipment:

a food processor with a shredding disc

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.

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Broccoli Slaw

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