Andreas Broccoli Slaw Recipes

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BROCCOLI SLAW



Broccoli Slaw image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

ANDREA'S BROCCOLI SLAW



Andrea's Broccoli Slaw image

This is a nice twist on the traditional slaw and is a great accompaniment to any summer meal! This can easily be doubled to take to a potluck.

Provided by Andi

Categories     Coleslaw With Mayo

Time 2h20m

Yield 6

Number Of Ingredients 13

⅓ cup light mayonnaise
¼ cup crumbled blue cheese, or more to taste
2 tablespoons white sugar, or more to taste
1 tablespoon olive oil
1 tablespoon stone-ground mustard
2 ½ teaspoons red wine vinegar
½ teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon celery salt
½ head cabbage, shredded
2 carrots, grated
1 cup chopped broccoli florets
½ cup raisins

Steps:

  • Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 8.8 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 362.5 mg, Sugar 17.4 g

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