This recipe scales up easily, if you are feeding a crowd. The dressing is wonderfully tangy and slightly sweet with the dried cranberries, balsamic, honey, orange juice, and orange zest. Perfect for serving alongside pulled pork or with seafood. Enjoy!
Author: Elise Bauer
Recipe type: Entree
Serves: Serves 8
Ingredients
Dressing (makes about 1 cup)
2 Tbsp balsamic vinegar
2 Tbsp dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
4 cups peeled and grated broccoli stalks (from about 6 stalks of broccoli, or you may be able to buy already grated, packaged)*
2 cups grated carrots (from 4 to 6 carrots)
2 cups shredded cabbage (Napa cabbage, green, or red cabbage)
1 cup thinly sliced green onions
½ cup sweetened dried cranberries, coarsely chopped
1 teaspoon grated orange zest
½ teaspoon (or more to taste) of Kosher salt
Instructions
*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.
Make the dressing. 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 vegetable 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.