• Level:Easy
  • Total: 25 min
  • Active: 20 min

  • Yield:6 servings


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 


Special equipment:
  1. 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.
  2. 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.
  3. 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. 

Cook’s Note

As an alternative to shredding the broccoli, substitute about 6 cups of pre-shredded broccoli slaw.

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