Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Broccoli Slaw

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

Nutritional Information

  • 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.

Reviews

Rate or Review

Reviews (4 reviews)

  • 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.

  • OQ | 06/17/2019

    OQ (con't) This can be prepped the day before adding the dressing to the salad just before serving. Also used a mandoline which makes a very attractive presentation.

  • OQ | 06/17/2019

    A cook from Toronto- Simply outstanding and would make a broccoli lover of anyone. Served it to a vegetable hater who ate a whole helping and more. Only change was to sub cashews for almonds.

  • whoadammitranch | 06/16/2019

    I really liked this, though I admit I am not much of a "salad" person. I prefer a slaw as it is more substantial while still being fresh. I only used a pinch of sugar in the dressing, instead left it to the cranberries to provide that sweet bite. I also just cut the broccoli small, rather than using the food processor or the mandolin. It will be a regular in this house.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks