Broccoli Slaw with Cranberry Orange Dressing
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.