Broccoli Slaw with Cranberry Orange Dressing

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 tablespoons cranberries dried sweetened drained for 5 to 10 minutes, then
• 1 teaspoon grain mustard whole
• 2 tablespoons red wine vinegar 
• 1 tablespoon honey 
• 1 small clove garlic 
• 1 tablespoon orange juice 
• 1 teaspoon orange zest 
• 0.5 teaspoon kosher salt to taste
• 0.3 cup olive oil extra virgin 
• 0.3 cup mayonnaise 
• 4 cups broccoli stalks grated peeled (from 6 stalks of broccoli, or you may be able to buy already , packaged)
• 2 cups carrots grated (from 4 to 6 carrots)
• 2 cups cabbage shredded green red (Napa cabbage, , or cabbage)
• 1 cup green onions thinly sliced
• 0.5 cup cranberries dried sweetened coarsely chopped
• 1 teaspoon orange zest grated
• 0.5 teaspoon kosher salt to taste ( )

Equipment

• food processor
• bowl
• blender
• peeler
• grater
• box grater

Directions

1. *If using freshly broccoli stalks, cut them away from the broccoli crowns. Peel the tough outer layer with a vegetable peeler. Either use the grater blade of a food processor or the large holes of a box grater to grate the broccoli stalks.
2. Put the balsamic and red wine vinegars, 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.
3. Slowly add the oil, while pulsing or blending, to form a good emulsion. Then add the mayonnaise and pulse until blended.
4. Toss grated broccoli, carrots, cabbage, onions, dried cranberries, zest with dressing:
5. Place grated broccoli stalks, carrots, cabbage, the onions, dried cranberries, orange zest, and Kosher salt into a bowl.
6. Add the dressing and toss to combine, until the dressing is evenly distributed.
7. You can make several hours ahead of time before serving.