Broccoli Slaw
I like the fresh broccoli in this recipe, but if you are in a hurry, you can use a purchased bag of broccoli in the produce section of your grocery store.
Yield: 6 - 1 up servingsIngredients:
| 2 heads | of broccoli, or 1 bag broccoli slaw |
| 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 (this is more than is in the original, to thicken the dressing further) |
| 2 tablespoons | cider vinegar |
| 1 tablespoon | sugar |
| 3 tablespoons | finely chopped shallots, or red onions |
Directions:
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. (P.S. My favorite way to prep the stems is to peel them — the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp — then use the mandoline or a knife to cut them into thin slices.)
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.
Variation: This slaw is equally good with cauliflower. I might use dried currants instead of cranberries, walnuts instead of almonds and maybe even some celery slices thrown in. Have fun with it.
Source: smittenkitchen.com
