Creamy Broccoli Slaw With Currants And Seeds

Recipe Ingredients

1/3 cup	20g / 0.7oz	Currants
		Warm water - as needed
2 cups	292g / 10oz	Julienned peeled broccoli stems
2 cups	292g / 10oz	Broccoli in very small florets
1 1/2		Shredded cups carrots
1 1/2 cups	355ml	Shredded red cabbage
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
1 1/4 cups	296ml	Creamy Cilantro-Soy Dressing - (see recipe)
1/2 cup	55g / 1.9oz	Raw sunflower seeds

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.

Source:
The Vegan Chef at http://www.veganchef.com

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