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Broccoli Slaw & Dressing
Makes about six cups of slaw
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 mayonaise (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)
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 steam and the flowerets, but if you have a broccoli stem aversion you can just use the tops.
Toss the sliced broccoli with the almonds, craberries 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.
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Buttermilk Salad Dressing & Broccoli Slaw
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Category: Recipes
Prep Time: Cook Time: Total Time:
Broccoli Slaw & Dressing
Makes about six cups of slaw
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 mayonaise (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)
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 steam and the flowerets, but if you have a broccoli stem aversion you can just use the tops.
Toss the sliced broccoli with the almonds, craberries 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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