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Broccoli slaw

  • 250 g Broccoli Florets, julienne
  • 40 g Almonds, sliced, toasted
  • 40 g Cranberries, dried, chopped
  • Dressing
    • 100 g Buttermilk
    • 100 g Mayonnaise
    • 30 g Apple Cider Vinegar
    • 1 t White Sugar
    • 1/4 t Medium-Grain Salt
    • 40 g Red Onion, minced
  • Garnish
    • Black Peppercorn, ground
Substitute 1 t white vinegar and 100 g milk for 100 g buttermilk.
  1. Mix dressing. Whisk dressing ingredients together in a bowl. Rest 10 minutes to let onion marinate and mellow.
  2. Combine slaw ingredients and dressing together in a large bowl. Mix.
  3. Garnish with black pepper.

  1. Perelman, Deb. The Smitten Kitchen Cookbook. New York, NY: Alfred A. Knopf, 2017. ↩