Confetti Broccoli Slaw Recipe 455

Steps:

• Whisk together the oil, vinegar, orange juice, salt, sugar and pepper, in a large serving bowl until well blended.
• Add Broccoli slaw carrots, cranberries and onions.
• Toss until well and evenly coated.
• Refrigerate covered for at lease 1 hour before serving.
• Sprinkle with pecans if using.

Steps:

• Whisk together first 6 ingredients. Add next four ingredients and toss well. Cover and refrigerate for 1 hour. Stir and sprinkle with pecans to serve.

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

Steps:

• In a large bowl, combine coleslaw mix and onions. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over coleslaw; toss to coat.