I sort of loosely followed this recipe on The Kitchn. I put my notes in parentheses. Todd served this as a side with BBQ chicken last night when he had a friend over, and we also took the leftovers on a picnic today. It was a really good alternative to standard slaw or some of the heavier and less nutritious summer sides like macaroni and potato salad.
2 heads broccoli (I used a bag of broccoli slaw from Trader Joes)
1/2 cup plus 2 tablespoons currants, plumped in boiling water, if desired (I used golden raisins, and a bit more than 1/2 cup)
1/2 cup finely chopped red onion (I used 4-5 scallions)
3/4 cup slivered almonds, or whole almonds that have been roughly chopped
1/2 cup mayonnaise (I used light mayo)
2 tablespoons lemon juice
2 tablespoons rice wine vinegar (I used apple cider vinegar)
2 tablespoons sugar (I used turbinado. Also found some recipes that called for maple syrup)
1 teaspoon salt
freshly ground pepper
(I added 1 chopped apple also)
Shred the broccoli in a food processor, using the grater disk (the attachment with the smaller holes, not the one with long, thin blades). In a large bowl, combine the shredded broccoli, currants, red onion, almonds and diced apple.
Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a few grinds 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.