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Broccoli Slaw

Broccoli Slaw
  • Category


  • Cusine



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

Kosher salt and freshly ground black pepper


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. In a large bowl, toss the broccoli with the almonds, cranberries, and red onion. 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 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.