Broccoli Slaw

By broots

Ingredients

• 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 (Adapted from this salad.)
• 1/2 cup buttermilk, well-shaken
• 1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Details

Servings 6
Adapted from smittenkitchen.com

Preparation

Step 1

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.

Should keep up to a week in the fridge, if you don’t have any pregnant women nearby.