- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 322 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 322 mg
Ingredients
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Directions
Special equipment:
a food processor with a shredding disc- 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.
Cook’s Note
As an alternative to shredding the broccoli, substitute about 6 cups of pre-shredded broccoli slaw.
