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Author Notes: This recipe makes good use of broccoli's tougher stems, which are often cast aside in favor of the florets. The slaw is sympathetic to my strong dislike of mayonnaise, and friendly to the dearth of produce during winter months. Another advantage: it holds up quite well for lunch the day after it's made. —Rivka
Serves 4 as a side salad, 2 as a main dish
For the slaw:
- 2 heads broccoli
- 2 Jonagold or other tart, crisp apples, cored and sliced thinly
- 1/2 cup dried black currants
- 3/4 cup slivered almonds, toasted
- 1 carrot
- about 6 chives, chopped
For the dressing:
- 1/4 cup apple cider vinegar
- 2 teaspoons tamari (soy sauce)
- 2 teaspoons lime juice
- 1 tablespoon maple syrup
- 1/3 cup flavorless or canola oil
- plenty of black pepper
- 1 tablespoon sesame oil
- Peel tough exterior from the broccoli stems, and discard. Trim carrot ends.
- In a food processor fitted with the grater attachment, grate broccoli and carrot stems. In a large bowl, combine grated vegetables with other salad ingredients and toss to incorporate.
- Mix dressing ingredients in a lidded jar. Taste and adjust for sweetness, and add salt if necessary.
- About 20 minutes before serving, shake dressing vigorously immediately pour on to salad. Dress with a light hand at first; you may not need it all. Salad keeps well overnight in the refrigerator.
- This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish
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