Servings: 6 to 8

Packed with broccoli, almonds, dried cranberries, and a tangy buttermilk dressing, this dish comes together almost instantly, requires no cooking, and would be welcome at any barbecue or potluck.

Ingredients

For the slaw

2 heads broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

For the buttermilk dressing

1/2 cup buttermilk, well shaken
1/3 cup mayonnaise
2 Tbs. apple-cider vinegar
1 Tbs. granulated sugar
3 Tbs. finely chopped shallot (or a little extra red onion)
Kosher salt and freshly ground black pepper

Calories (kcal) : 190
Fat Calories (kcal): 100
Fat (g): 11
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 5
Sodium (mg): 270
Carbohydrates (g): 20
Fiber (g): 5
Sugar (g): 10
Protein (g): 6

Preparation

Make the slaw

Trim the 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 hand-chop it into smaller pieces. I use the stem and the florets, 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.) In a large bowl, toss the broccoli with the almonds, cranberries, and red onion.

Dress the slaw

In a small bowl, whisk the buttermilk, mayonnaise, vinegar, sugar, and shallot with a good pinch of salt and 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 generously to taste with salt and pepper.
Store in an airtight container in the refrigerator for up to 1 week.

(5 ratings) Read Reviews

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Reviews

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Reviews (6 reviews)

lichfield | 07/17/2020
I prepared this for the dressing for use with various vegetables that needed to be used. I had Napa Cabbage, shaved Broccoli, Fennel, Red Onion thinly sliced, grated carrots and added julienned Honeycrisp Apple. No nuts, cheese or berries were added. The result was absolutely fantastic. The dressing was all I had hope for. I did reduce the salt and the sugar for personal preference. This was a winner and will replace my previous slaw dressing recipe!
Mall0mar | 07/04/2020
Serving 2, so we made some changes. Used about 2 cups small cut broccoli, we added 5 oz rotini pasta, al dente, substituted roasted unsalted sunflower seeds for the almonds, added some crumbled, plain feta cheese. The dried cranberries pair so well with the feta. The buttermilk dressing is sensational. This one’s a keeper!
Krispie | 07/20/2019
This was super easy to make and wonderful to eat. I used the mandolin to slice the broccoli - it was a bit messy but the slices were perfect. I will definately make again soon.

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What We're Cooking Now

Name: Broccoli Slaw
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 2 heads 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 Tbs. apple-cider vinegar; 1 Tbs. granulated sugar; 3 Tbs. finely chopped shallot (or a little extra red onion); Kosher salt and freshly ground black pepper