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.

Yield: 1 1/2 quarts

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