Creamy Broccoli Slaw with Currants and Sunflower Seeds

 
1/3 cup currants
warm water
2 cups broccoli stems, peeled, and julienned
2 cups broccoli, cut into very small florets
1 1/2 cups carrots, shredded
1 1/2 cups red cabbage, shredded
1/2 cup green onions, thinly sliced
1 1/4 cups Creamy Cilantro-Soy Dressing
1/2 cup raw sunflower seeds
 

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.

Yield: 1 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett