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Serves
4 as a side salad, 2 as a main dish
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
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Ingredients
- For the slaw:
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2
heads broccoli
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2
Jonagold or other tart, crisp apples, cored and sliced thinly
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1/2 cup
dried black currants
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3/4 cup
slivered almonds, toasted
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1
carrot
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about 6
chives, chopped
- For the dressing:
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1/4 cup
apple cider vinegar
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2 teaspoons
tamari (soy sauce)
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2 teaspoons
lime juice
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1 tablespoon
maple syrup
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1/3 cup
flavorless or canola oil
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plenty of black pepper
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1 tablespoon
sesame oil
Directions
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Peel tough exterior from the broccoli stems, and discard. Trim carrot ends.
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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.
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Mix dressing ingredients in a lidded jar. Taste and adjust for sweetness, and add salt if necessary.
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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.
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