Broccoli Slaw With Cranberry Orange Dressing
Recipe: #23682
May 05, 2016
Categories: Salads, Vegetable Salad, Broccoli, Cabbage, Carrot, Gluten-Free, Non-Dairy, Vegetarian, more
"Perfect for serving alongside pulled pork or with seafood."
Original is 8 servings
Ingredients
- FOR DRESSING
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- FOR SALAD
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Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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