Ingredients
2tbspbalsamic vinegar
2tbspcranberries,dried sweetened, plumped up in warm water for 5 to 10 minutes, then drained
1tspwhole grain mustard
2tbspred wine vinegar
1tbsphoney
1small garlic clove
1tbsporange juice
1tsporange zest
½tspkosher salt,more to taste
¼cupextra virgin olive oil,plus 2 tbsp
¼cupmayonnaise
6broccoli stalks,about 4 cups grated; can substitute pre-grated packaged broccoli
2cupsgrated carrots,from 4 to 6 carrots
2cupscabbage,shredded, Napa cabbage, green, or red cabbage
1cupgreen onions,thinly sliced
½cupcranberries,sweetened dried, coarsely chopped
1tsporange zest,grated
½tspKosher salt,or more to taste
Preparation
If using fresh broccoli stalks, cut them away from the broccoli crowns. Peel the tough outer layer with a vegetable peeler. Use the grater blade of a food processor or the large holes of a box grater to grate the broccoli stalks.
Put the balsamic and red wine vinegar, plumped dried cranberries, mustard, honey, garlic, orange juice, orange zest, and salt into a blender or a mini food processor, and pulse until puréed smooth.
Slowly add the olive oil, while pulsing or blending, to form a good emulsion. Then add the mayonnaise and pulse until blended.
Place grated broccoli stalks, carrots, cabbage, onions, dried cranberries, orange zest, and Kosher salt into a bowl. Add the dressing and toss to combine, until the dressing is evenly distributed.
You can make this several hours ahead of time before serving. Keep refrigerated until ready to serve.
