Wednesday, August 28, 2013

Broccoli Slaw

I will admit that I eat some pretty weird stuff.  However, when I saw this broccoli slaw recipe, I knew that as weird as it sounded, I had to make it.  The hubby even tried it and said it was good; he also said it needed bacon, but he always says that......

{Broccoli Slaw}

{Start with fresh broccoli}

{Broccoli slices}

{Making the dressing}

{Adding the onion to the dressing calms down some of that in-your-face onion taste (I think it's the buttermilk that helps!)}

{Allow to sit for 10 minutes (or while you are cutting the broccoli and toasting the nuts}

{Add dressing to broccoli, nuts, and cranberries}

{Stir to coat and try not to eat it all before anyone else gets any}

Broccoli Slaw
from smitten kitchen cookbook

Makes 6 servings

2 pounds fresh broccoli
1/2 cup slivered or sliced almonds, toasted
1/3 cup dried cranberries, coarsely chopped
1/2 cup buttermilk (or 1/2 cup milk with 1/2 teaspoon vinegar)
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 small red onion, finely diced
1 teaspoon black pepper
  1. Cut the broccoli into large chunks, and then cut the chunks into slices. 
  2. Toss the broccoli with the cranberries and almonds.
  3. In a separate bowl, whisk together the remaining ingredients until smooth.
  4. Allow the dressing to sit for about 10 minutes (this will mellow out the onion flavor).
  5. Add dressing to the broccoli mixture and stir to coat.
  6. Can be served immediately, but best flavor is after an overnight refrigeration.
I will definitely be eating this throughout the fall and winter when broccoli and cranberries are more in season, but this salad was refreshing in the summer--easy to make, healthy and delicious!

Have you ever made anything that sounded completely bizarre and have it be amazing?  I'd love to hear about it!

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