This broccoli slaw is definitely one of my most requested recipes. Friends and family are always surprised at how much they like it, expecting a food containing raw broccoli to be a chore to eat, rather than one of their favorite parts of the meal.
Broccoli slaw is in heavy rotation at our house, especially in the summer, when I would rather not have the oven heating up the house so that we can have roasted veggies for dinner. And it's always a winner to bring to cookouts, potlucks, or on camping trips.
Broccoli Slaw (adapted from the Smitten Kitchen recipe)
Makes about six cups
2-3 broccoli crowns (about 1 pound)
1/2 cup thinly sliced or finely chopped almonds, toasted
1/3 cup dried cranberries, finely chopped
2 green onions, finely chopped
1/3 cup buttermilk, well-shaken (You can also use this method, if you don't have buttermilk on hand. And if you're dairy free, I would use coconut milk or a homemade nut milk instead, mixed with a teaspoon of cider vinegar or lemon juice.)
1/2 cup mayonnaise
1 tablespoon (raw and unfiltered) cider vinegar
1 tsp sugar
1/2 tsp table salt
Chop the broccoli into large chunks, slicing each of the chunks into thin slices. In a large bowl, toss the sliced broccoli with the almonds, cranberries, and green onions. In a glass measuring cup or small bowl, whisk the buttermilk, mayo, vinegar, sugar and salt until smooth. If you tolerate black pepper, you can also add in a pinch of that into the dressing. Pour the dressing over the broccoli mixture, stirring until the broccoli is evenly coated with the dressing. Serve immediately, or keep covered in the fridge for 2-3 days.