Southwest Broccoli Slaw Recipes

Steps:

• Combine first 5 ingredients to make the dressing.
• Add chopped green onion, diced jalapeno and broccoli slaw.
• Chill for 1 hour, minimum.

Steps:

• In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

Steps:

• Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
• Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
• Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

Steps:

• Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving