Broccoli Slaw with Cranberry Orange Dressing

Ingredients

• 2 tablespoons balsamic vinegar
• 2 tablespoons dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
• 1 teaspoon whole grain mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 small clove garlic
• 1 tablespoon orange juice
• 1 teaspoon orange zest
• 1/2 teaspoon Kosher salt, more to taste
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 1/4 cup mayonnaise
• 4 cups peeled and grated broccoli stalks
• 2 cups grated carrots
• 2 cups shredded cabbage
• 1 cup thinly sliced green onions
• 1/2 cup sweetened dried cranberries, coarsely chopped
• 1 teaspoon grated orange zest
• 1/2 teaspoon of Kosher salt

Directions

1. If you’re starting with whole broccoli, separate the stalks from the crowns. Use a vegetable peeler to remove the sturdy outside layer, then shred the stalks with the grating disk of a food processor or the large side of a box grater.
2. For the dressing, combine the balsamic vinegar, red wine vinegar, softened dried cranberries, mustard, honey, garlic, orange juice, orange zest, and salt in a blender or mini food processor. Blend in pulses until the mixture is smooth.
3. With the machine running in pulses or blending, drizzle in the oil gradually so the dressing comes together into an emulsion. Add the mayonnaise and pulse just until incorporated.
4. Put the grated broccoli stalks, carrots, cabbage, green onions, dried cranberries, orange zest, and Kosher salt in a bowl. Pour the dressing over the top and toss until everything is coated evenly.
5. This slaw can be prepared several hours before you plan to serve it.