Broccoli Slaw

Ingredients

• 1 large head broccoli (~425 g), cut into 6 large pieces, including stems
• ¼ small head red cabbage (~275 g), cut into thirds
• ½ C dried currants or dried cranberries
• ½ small red onion (~70 g), thinly sliced
• ½ C fresh cilantro, chopped, plus leaves for garnish
• ½ C fresh flat leaf parsley, chopped, plus leaves for garnish
• ¼ C apple cider vinegar
• ½ C olive oil
• ½ C toasted sliced almonds
• 1 tbs honey
• Kosher salt and freshly ground black pepper to taste

Directions

1. Plump Currants: Boil currants 5 minutes until soft; drain and set aside.
2. Make Dressing: Whisk vinegar, honey, ¼ tsp salt, and pepper. Slowly whisk in olive oil until emulsified.
3. Add Veg: Shred broccoli florets and stems and red cabbage; add to the dressing.
4. Finish: Fold in currants, almonds, onions, cilantro, parsley, ¾ tsp salt, and black pepper.
5. Serve: Transfer to a bowl and garnish with cilantro and parsley.

Chef's Notes

• Food processor with a shredding disc is the best tool for this job

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