Broccoli Slaw

This recipe was a big hit.  I love how you use the stalks of the broccoli, too.

Serves 12 (1/2-cup servings)

1/3 cup currants or dried cranberries
2 pounds broccoli, about 1 large head
1/4 pound red onion (1/2 small onion), finely chopped
3/4 cup almonds, slivered or roughly chopped, or sunflower seeds
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
Freshly ground pepper

Optional- for plump currants/cranberries: Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain.

Shred the broccoli in a food processor, using the grater disk (the attachment with the holes, not the blade). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.