Monday, June 20, 2011

Broccoli Slaw

  • 2 pound(s) (3 large stalks) broccoli, florets trimmed and reserved; stalks cut into 2 1/2-inch-long pieces
  • 4 1/2 ounce(s) (1 cup) whole roasted cashews, roughly chopped
  • 3 ounce(s) (2/3 cup) dried cranberries
  • 1/3 cup(s) mayonnaise
  • 2 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) spicy brown mustard
  • 1 teaspoon(s) salt ( I omit)
  • 3/4 teaspoon(s) freshly ground pepper
  1. Push broccoli stalks through the feed tube of a food processor fitted with large-hole grating blade and shred. Transfer to a large bowl. Add florets, cashews, and cranberries.
  2. In a medium bowl, mix together remaining ingredients. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Printed in Country Living Magazine

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