Broccoli Slaw

Yield

Yield: 8 cups Servings

Ingredients

  • ¾ to 1 pound broccoli
  • ½ cup thinly sliced almonds, toasted
  • ⅓ cup dried cranberries, coarsely chopped
  • ½ cup buttermilk, well shaken
  • ½ cup mayonnaise
  • 2 Tbsp cider vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • ½ small red onion, finely chopped
  • Freshly ground black pepper, to taste

Instructions

  1. Trim the broccoli head and cut the florets into large chunks; then cut each chunk into thin slices.  Peel the outer skin from the broccoli stem. Cut the stems into thin slices lengthwise, then cut them in the other direction to yield thin matchsticks.
  2. In a large bowl, toss the sliced broccoli with the almonds and cranberries. In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and table salt until smooth. Add the dressing to the broccoli mixture, along with the onion. Stir the salad until the broccoli is evenly coated with the dressing. Seve immediately or keep covered in the fridge for 2 to 3 days.

Notes

Recipe borrowed from The Smitten Kitchen Cookbook by Deb Perelman.

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Broccoli Slaw
Broccoli Slaw
CSA SIGNUP