I originally bookmarked this recipe back in the fall when I first sat down with Deb’s fantastic cookbook. But then it got cold and things like wild rice gratin and mushroom bourguignon started to sound a little bit better. This broccoli slaw got put on the back burner, and stayed there.
But now (finally), spring is here. And with it comes outdoor farmer’s markets, green produce galore and plenty of neighborly get-togethers requiring contributions from anyone in attendance.
This slaw is a perfect contribution to any get-together, but if you don’t feel like sharing, that’s ok, too. I’ve halved the recipe and eaten it on its own for lunch throughout a week at work. Welcome, spring.
broccoli & red cabbage slaw
yield: 8 cups slaw (about 8 side servings, fewer if it’s a main)
recipe notes: Deb makes her slaw with all broccoli. I had a half head of red cabbage in my fridge left over from making sesame noodles the week before so subbed it for half the broccoli. Deb’s recipe calls for cranberries but raisins sounded better to me at the time. I’m sure any combination would be great.
1 head broccoli (3/4 to 1 pound)
1/2 medium red cabbage
1/2 cup thinly sliced almonds, toasted
1/3 cup raisins
1/2 cup buttermilk, well shaken
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon table salt
lots of freshly ground black pepper
1. Trim the broccoli, and chop it into large chunks; then cut each chunk into thin slices. Slice the red cabbage into thin strips. Toss the slide broccoli, sliced red cabbage with the toasted almonds and raisins.
2. In a small bowl, which together the buttermilk, mayo, vinegar, sugar and table salt until smooth. Pour the dressing over the broccoli mixture, and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated with the dressing. Serve immediately, or keep covered in the fridge 2-3 days.
source: the smitten kitchen cookbook