Huge thanks to SmittenKitchen for this delicious, crunchy and addictive slaw. We loved it! I’ve tried a few recipes out, but this one hits all the notes and it will be on repeat all summer long.
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
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or if you are like me, and always have some pickled red onions in the fridge, use those ….. so pretty!)
Using a jar, combine all dressing ingredients and shake vigorously to combine. Set in fridge while you prep the salad.
Peel the broccoli stems and either use a mandolin on a fine setting, or dice quite small. Separate the broccoli florets into bite size pieces, slicing the larger bits.
In a large bowl, combine broccoli, cranberries, and red onion. Pour dressing over, and stir to mix well, sprinkle with toasted almonds.
Enjoy! This works exceptionally well as a side to any grilled meat – tonight we served it with smoked baby back ribs.