The dressing is what makes this different than regular broccoli salads. It has buttermilk, so the dressing gets absorbed by the broccoli, making it tasty but not heavy. I left out the red onion, but I would have used green onion if I had any. I used two (pretty small) heads of broccoli, and somehow Jacob and I polished it off in one night. I made it in the morning, so the broccoli would have time to soak up the dressing.
Broccoli Slaw (Smitten Kitchen)
Makes about six cups of slaw
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries (cherry flavored cranberries)
1/2 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (I used a little less)
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 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.