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 using freshly broccoli stalks, cut them away from the broccoli crowns. Peel the tough outer layer with a vegetable peeler. Either use the grater blade of a food processor or the large holes of a box grater to grate the broccoli stalks.
2. 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.
3. Slowly add the oil, while pulsing or blending, to form a good emulsion. Then add the mayonnaise and pulse until blended.
4. Toss grated broccoli, carrots, cabbage, onions, dried cranberries, zest with dressing: Place grated broccoli stalks, carrots, cabbage, the onions, dried cranberries, orange zest, and Kosher salt into a bowl.
5. Add the dressing and toss to combine, until the dressing is evenly distributed.
6. You can make several hours ahead of time before serving.