Broccoli was one of the first vegetables I would eat as a kid. T-Bone steaks and broccoli were my birthday dinner of choice most years. And I have kept the love alive! I came across this lovely idea on Smitten Kitchen and it’s a winner. And I’m sorry to just re-do what other people have done, but this slaw was really good, and really worth it! I changed a few things for my own taste. Here’s what I did.
Broccoli Slaw adapted from Smitten Kitchen
This slaw is best made about 30 minutes ahead, so that the vegetables begin to soften slightly- don’t worry, they’ll still have plenty of crunch!
- 1 head raw broccoli, thinly sliced
- 1/4 red onion, sliced
- 1/4 cup toasted almonds, lightly chopped
- 1/4 cup raisins
- 1/2 cup buttermilk
- 1/3 cup whole-milk yogurt
- 2 Tablespoons white wine vinegar
- 3 Tablespoons extra-virgin olive oil
- a hefty pinch of salt
- freshly cracked black pepper
In a small bowl, whisk together the buttermilk, yogurt, vinegar, olive oil, a pinch of salt, and pepper. In a medium bowl, combine the broccoli, onion, raisins, and another pinch of salt. Pour about 3/4 of the dressing over the salad and toss with your hands, making sure that everything gets coated equally. Allow to sit for about 30 minutes. When you’re ready to serve, toss in the almonds. Yum.