Ingredients Jump to Instructions ↓

  1. 1/3 cup 20g / 0.7oz Currants Warm water - as needed

  2. 2 cups 292g / 10oz Julienned peeled broccoli stems

  3. 2 cups 292g / 10oz Broccoli in very small florets

  4. 1 1/2 Shredded cups carrots

  5. 1 1/2 cups 355ml Shredded red cabbage

  6. 1/2 cup 31g / 1.1oz Thinly-sliced green onions

  7. 1 1/4 cups 296ml Creamy Cilantro-Soy Dressing - (see recipe)

  8. 1/2 cup 55g / 1.9oz Raw sunflower seeds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl, place the currants, cover with warm water, and set aside for 20 minutes to rehydrate. In a large bowl, place the broccoli stems and florets, carrots, red cabbage, and green onions, and toss well to combine. Drain the currants, add them along with the remaining ingredients to the vegetable mixture, and toss well to thoroughly coat the vegetables with the dressing. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the broccoli slaw again before serving. This recipe yields 1 1/2 quarts.


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