Broccoli Salad With Coleslaw Dressing Food

BROCCOLI SLAW

Steps:

• Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
• Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
• Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

COLD BROCCOLI SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; mix lightly.
• Refrigerate 30 min. Mix lightly just before serving.

BROCCOLI SALAD WITH COLESLAW DRESSING

Steps:

• For the Dressing:.
• In a measuring cup, mix the lime juice and soy milk together and let it sit for about 10 minutes.
• Transfer to a bigger container, and add the mayo, agave, mustard and salt and pepper.
• Mix well.
• For the Salad:.
• Cook your turkey bacon until just crispy. Put it into the fridge for later.
• Toss the broccoli, onion, dried cranberries, sunflower seeds and red pepper in a large bowl.
• Mix in the 1/2 cup soy milk (if using) with the salad dressing and add to the salad until salad is slightly moist.
• Refrigerate for about 1 hour to let the flavours soak into the veggies.
• Sprinkle the bacon on top before serving.
• Bon Appetit!

BROCCOLI COLESLAW

Steps:

• In a large bowl, combine coleslaw mix and onions. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over coleslaw; toss to coat.