Broccoli is one of my favorite vegetables, and this broccoli slaw is probably my favorite way to prepare it.
This salad is the perfect side dish, in my opinion - it's nutritious, satisfying, and delicious... not to mention, it's a perfect way to use up leftover buttermilk, which can sometimes be a challenge! (I find that I use like a quarter of a carton for one recipe, and then am scrambling to find ways to use the rest of it. This happened last week when I made my favorite chicken pot pie recipe with chive buttermilk biscuits, and have been attempting to finish the carton ever since!)... As a side note, this and this and this recipe are all good ways to use up some buttermilk as well :)
Anyway, getting back to this slaw, I love that it's a non-baked-goods (read: healthier) way to use buttermilk. I mostly followed this Smitten Kitchen recipe, but with a few edits & additions (ahem, bacon... because bacon makes everything better).
So if you've never tried this slaw before, I definitely recommend! It just has the best mix of fresh, crunchy, sweet, savory, creamy, tangy ingredients - so good!
Broccoli Slaw
- 1 head broccoli
- 1 bag broccoli slaw mix (I used the one from Trader Joes)
- 1/2 cup sliced almonds, toasted
- 1/3 cup dried cranberries
- 1/2 small red onion, finely chopped
- 4-5 strips crisp bacon, crumbled
Buttermilk Dressing
- 1/2 cup buttermilk, well-shaken
- 1/3 cup mayonnaise (or a mix of mayo and greek yogurt)
- 3-4 Tbsp. cider vinegar
- 1.5 Tbsp. sugar
- plenty of salt and pepper, to taste
*Note: If you don't have the broccoli slaw mix (which is just thinly sliced broccoli stems & carrots) feel free to use 2 large heads of broccoli instead... I love the added crunch of the stems, but it's definitely not necessary!
Thoroughly wash & dry the broccoli slaw and broccoli heads. Trim the broccoli head, and chop/slice the florets & tender stems into very small pieces.
Toss the broccoli, almonds, dried cranberries, and bacon crumbles into a large bowl. Meanwhile, whisk the buttermilk dressing ingredients together in a small bowl, making sure to season generously with salt and pepper.
Pour over the broccoli mix, and toss well. Season with additional salt and pepper, if desired. Refrigerate for at least an hour before serving, though I think this salad is best after it's had a chance to sit for a while, allowing the flavors to meld, and should keep for up to a week in the fridge.
Enjoy!
Happy Tuesday!