Provider Farm

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Broccoli Slaw

Course: 
Ingredients: 
  • 2 heads of broccoli
  • 1/2 cup thinly sliced almonds, toasted
  • 1/3 cup dried cranberries
  • 1/2 small red onion, finely chopped

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 shallot (or, you could just use a little extra red onion to simplify it)
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 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.

Credit: 
smittenkitchen.com