Smitten Kitchen’s Broccoli Slaw

• portionen: 2 servings
• gesamtzeit: 30 min

Zutaten

2 heads broccoli (¾ to 1 pound, or 340 to 455 grams each)

½ cup (45 grams) thinly sliced almonds, toasted

⅓ cup (40 grams) dried cranberries, coarsely chopped

½ cup (120 ml) buttermilk, well shaken

½ cup (105 grams) mayonnaise

2 tablespoons (30 ml) cider vinegar

1 teaspoon granulated sugar

½ teaspoon table salt

½ small red onion, finely chopped

Lots of freshly ground black pepper

Anweisungen

Trim the broccoli, and chop it into large chunks; then cut each chunk into thin slices. I usually cut the stems into thin slices, then stack the slices and cut them in the other direction, into thin matchsticks (if you have a mandoline with a julienne blade, this will also do the job) Then I cut the florets vertically into thin slices, slicing from the stem up to the floret top. This helps them stay together, but keeps them lying nicely against each other in the salad.

Toss the sliced broccoli with the almonds and cranberries.

In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and table salt until smooth.

Stir in the onion. You can let the onion marinate in the dressing for 10 minutes, to mellow it.

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 for 2 to 3 days; really, though, it's never lasted that long around here

Notizen

From: ‘Smitten Kitchen Every Day’ by Deb Perelman