Broccoli Slaw With Cranberry Orange Dressing
Created by JostLori on May 5, 2016
- Servings: 8
- Prep Time: 35m
- Cook Time: 0m
- Recipe #23682
Ingredients
- FOR DRESSING
- 2 tablespoons balsamic vinegar
- 2 tablespoons sweetened dried cranberries
- 1 teaspoon whole grain mustard
- 2 tablespoons red wine vinegar
- 1 tablespoons honey
- 1 garlic clove (small)
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon Kosher salt (more to taste)
- 6 tablespoons oil (canola oil)
- 1/4 cup mayonnaise
- FOR SALAD
- 4 cups broccoli, grated (peeled stalks, about 6 large stalks)
- 2 cups carrots, grated (from 4 to 6 carrots)
- 2 cups cabbage, shredded (Napa cabbage, green, or red cabbage)
- 1 cup green onions, thinly sliced
- 1/2 cup sweetened dried cranberries (coarsely chopped)
- 1 teaspoon grated orange zest
- 1/2 teaspoon kosher salt (or more to taste)
How to Make
-
Step 1: In a small bowl, cover dried cranberries with warm water and allow them to plump up, about 5-10 minutes.
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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.
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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.
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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.
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Step 5: The salad will keep well in the refrigerator for several hours before serving.
Nutritional Facts
- 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