This broccoli slaw can be eaten on its own or used as a great addition to any meal. For another variation try with cauliflower instead of broccoli, or substitute dried currants instead of cranberries or walnuts instead of almonds. Courtesy of Smitten Kitchen.
- 2 heads of broccoli
- 1/2 cup thinly sliced almonds, toasted
- 1/3 cup dried cranberries
- 1/2 small red onion, finely chopped
Buttermilk Dressing
- 1/2 cup buttermilk, well shaken
- 1/3 cup mayonnaise
- 2tbs cider vinegar
- 1tbs sugar
- 3tbs finely chopped shallot (or a little extra of the red onion to simplify)
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.
