2 heads of broccoli1/2 cup thinly sliced almonds, toasted1/3 cup dried cranberries2/3 small red onion, finely chopped1/2 cup buttermilk, well-shaken1/3 cup mayonnaise2 tablespoons cider vinegar
1 tablespoon sugar
Trim broccoli and chop it by hand into smaller pieces, you can use the stem, or not, to your preference. Toss the broccoli with the almonds, cranberries and most of the red onion in a large bowl. Meanwhile, whisk the buttermilk, mayo, vinegar, sugar and a pinch each of salt and pepper in a smaller bowl. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it use it all) and toss it well. Season well with salt and pepper to taste. This slaw should keep up to a week in the fridge.
Mildly adapted from Smitten Kitchen. Head there for Deb’s variations and tips!
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This recipe was most recently featured in
Boston Organics Newsletter No. 37 of 2010.