Ingredients:
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
Buttermilk Dressing:
1/2 cup buttermilk, well-shaken
1/3 cup mayonaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped red onion
Directions:
Trim 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 simply had chop it into smaller pieces. I used the steam and the flowerets, but if you have a broccoli stem aversion you can just use the tops.
Toss the sliced broccoli with the almonds, craberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste.
Should keep up to a week in the fridge. Makes about six cups of slaw.
