Author Notes
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
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Ingredients
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3 cups
shredded broccoli (from about 1 large-ish head)
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1 cup
thinly sliced and then roughly chopped fennel
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2/3 cup
dried cranberries
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1/3 cup
extra virgin olive oil
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2 tablespoons
whole grain dijon mustard
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4 teaspoons
balsamic vinegar
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1/2 teaspoon
sea salt
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1/4 teaspoon
freshly ground black pepper
Directions
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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.*
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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.
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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!
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