GLUTEN FREE LEFSE FOR SALE RECIPES

Name: Broccoli Slaw
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2/3 cup dried currants or dried cranberries; 1/4 cup apple cider vinegaru00A0; 1 tablespoon honeyu00A0; Kosher salt and freshly ground black pepperu00A0u00A0; 1/2 cup olive oilu00A0; 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)u00A0; 1/2 cup toasted sliced almondsu00A0; 1/2 small red onion (67 grams or 2.4 ounces), thinly sliced; 1/2 cup fresh cilantro, chopped, plus leaves for garnishu00A0; 1/2 cup fresh flat leaf parsley, chopped, plus leaves for garnishu00A0

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BROCCOLI SLAW RECIPE | MOLLY YEH - FOOD NETWORK

Broccoli Slaw Recipe | Molly Yeh - Food Network image

Provided by Molly Yeh

Categories side-dish

Total Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
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.

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