Easy Broccoli Salad

By peridot728

Ingredients

• 1/3 cup currants
• 2 pounds broccoli (about 1 large head), cut into large florets
• 4 ounces red onion (1/2 small onion), finely chopped
• 3/4 cup sliced almonds, toasted
• 1/2 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons rice vinegar
• 1/4 teaspoon granulated sugar
• 1/2 teaspoon kosher salt, plus more as needed
• Freshly ground pepper

Preparation

Step 1

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

Shred the broccoli in a food processor using the shredding disk. 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 season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

Recipe Notes
Quicker slaw: If you do want to skip the broccoli shredding, substitute about 6 cups of pre-shredded broccoli slaw mix for the whole broccoli.

Currant substitution: If you can’t find currants, dried cranberries, cherries (chopped if large), or raisins (regular or golden) can be substituted.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.