Broccoli Slaw

Ingredients

• 1 large head broccoli (~425 g), cut into 6 large pieces, including stems
• ¼ small head red cabbage (~275 g), cut into thirds
• ½ C dried currants or dried cranberries
• ½ small red onion (~70 g), thinly sliced
• ½ C fresh cilantro, chopped, plus leaves for garnish
• ½ C fresh flat leaf parsley, chopped, plus leaves for garnish
• ¼ C apple cider vinegar
• ½ C olive oil
• ½ C toasted sliced almonds
• 1 tbs honey
• Kosher salt and freshly ground black pepper to taste

Directions

1. Place currants in boiling water for about 5 minutes until soft and plump, then drain and set aside.
2. Mix the vinegar, honey, ¼ tsp salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
3. Shred the broccoli florets and stems and red cabbage, and add to the dressing.
4. Fold in the currants, almonds, onions, cilantro, parsley, ¾ tsp salt, and a few grinds of black pepper. Transfer to a serving bowl and garnish with cilantro and parsley.

Chef's Notes

• Food processor with a shredding disc is the best tool for this job