Broccoli Slaw With Cranberry Orange Dressing

Prep Time
Cook Time
Ready In

Recipe: #23682

May 05, 2016

"Perfect for serving alongside pulled pork or with seafood."

Original is 8 servings


  • Serving Size: 1 (143.9 g)
  • Calories 357.7
  • Total Fat - 26 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 45.9 mg
  • Sodium - 1162.9 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 1.9 g
  • Sugars - 5.2 g
  • Protein - 20.2 g
  • Calcium - 586.1 mg
  • Iron - 1 mg
  • Vitamin C - 13.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a small bowl, cover dried cranberries with warm water and allow them to plump up, about 5-10 minutes.

Step 2

Peel the tough outer layer of the broccoli stalks with a vegetable peeler. Grate the stalks using a food processor or a box grater. Set aside.

Step 3

To 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.

Step 4

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.

Step 5

The salad will keep well in the refrigerator for several hours before serving.


No special items needed.

1 Reviews

Smells Like Salad

There was no doubt in my mind that I would like this salad! It contains after all a favorite flavor combo: orange and cranberry! What I did: Uh oh, someone used up most of my broccoli and I had to sub with kohlrabi, cucumber and snap peas to bulk up the salad. I skipped plumping the cranberries. Didn't add the cranberries to the dressing just tossed them in with the other ingredients. Served with pan grilled chicken and potato pancakes. Next day used as a topping for fishstick tacos on Taco Tuesday! Two thumbs up from the husband! The small amount that was remaining was served over baby spinach and arugula as a simple salad for lunchtime. Great change from standard coleslaw. Prepared for First Time Tag. PS didn't take a picture of the completed salad due to my substitutions.


(27 May 2016)

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