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Broccoli Slaw with Cranberry Orange Dressing

Broccoli Slaw with Cranberry Orange Dressing
  • Category


  • Cusine



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


*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.

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 oil, while pulsing or blending, to form a good emulsion. Then add the mayonnaise and pulse until blended.

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. You can make several hours ahead of time before serving.