Quick and easy broccoli slaw, perfect for a light side dish.
Light & Easy Broccoli Salad
These recipes have not been tested yet, but look promising.
Elizabeth’s recipe for broccoli slaw has always been popular. It’s very quick and easy, especially with the use of a food processor. The original recipe has been updated to specify broccoli weight for clarity, and includes the step of steeping and plumping the currants, which makes them much juicier.
Ingredients
- 1/3 cup currants
- 2 pounds broccoli, about 1 large head
- 1/4 pound red onion (1/2 small onion), finely chopped
- 3/4 cup almonds, slivered or roughly chopped
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- Freshly ground pepper
Directions
- Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain.
- Shred the broccoli in a food processor, using the grater disk (the attachment with the holes, not the blade). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.
- Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.
- Quicker Slaw: If you want to skip the broccoli shredding, substitute about 6 cups of pre-shredded broccoli slaw mix for the whole broccoli.
- Reader Tip: Consider substituting dried cranberries for the currants.