Whether you are making a light main dish or a heavier main dish, this refreshing broccoli and cranberry slaw is the perfect side. Tossed in a balsamic dijon dressing and featuring thinly sliced fennel, this slaw provides crunch and satisfaction all in one. —Ali Conklin
about 4 cups
shredded broccoli (from about 1 large-ish head)
thinly sliced and then roughly chopped fennel
extra virgin olive oil
whole grain dijon mustard
freshly ground black pepper
In This Recipe
In a large bowl, combine the broccoli*, fennel, and cranberries. Set aside.
*the best way to shred the broccoli is to cut the stalks off, and slice chunks of the head so that you can feed each piece through a food processor fitted with the shredding disk.*
In a small glass or bowl, combine the olive oil, mustard, balsamic, salt, and pepper and whisk with a small whisk or fork to emulsify (see above picture for ideal texture), about 1 minute.
Pour the dressing over the broccoli mix then toss to thoroughly coat. Eat immediately or refrigerate until ready to serve. Will last about 4-5 days in the fridge. Enjoy!