Broccoli Slaw with Cranberry Orange Dressing
Recipe information
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Cooking:
25 min.
Recipe Icon - Master recipes
Servings per container:
8
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Source:

Ingredients for - Broccoli Slaw with Cranberry Orange Dressing

1. For the dressing (makes about 1 cup): -
2. 2 tablespoons balsamic vinegar -
3. 2 tablespoons dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained -
4. 1 teaspoon whole grain mustard -
5. 2 tablespoons red wine vinegar -
6. 1 tablespoon honey -
7. 1 small clove garlic -
8. 1 tablespoon orange juice -
9. 1 teaspoon orange zest -
10. 1/2 teaspoon kosher salt, more to taste -
11. 1/4 cup plus 2 tablespoons extra virgin olive oil -
12. 1/4 cup mayonnaise -
13. For the salad: -
14. About 6 stalks broccoli (about 4 cups grated; can substitute pre-grated packaged broccoli) -
15. 2 cups carrots, grated (from 4 to 6 carrots) -
16. 2 cups cabbage, shredded (Napa cabbage, green, or red cabbage) -
17. 1 cup green onions, thinly sliced -
18. 1/2 cup sweetened dried cranberries, coarsely chopped -
19. 1 teaspoon orange zest, grated -
20. 1/2 teaspoon (or more to taste) kosher salt -

How to cook deliciously - Broccoli Slaw with Cranberry Orange Dressing

1. Stage

Prep the broccoli: If using fresh 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. You should have about 4 cups of grated broccoli.

2. Stage

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 olive oil, while pulsing or blending, to form a good emulsion. Then add the mayonnaise and pulse until blended.

3. Stage

Assemble the salad: 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 this several hours ahead of time before serving. Keep refrigerated until ready to serve.