This is a quick and easy way to serve broccoli on a hot summer night (or any other time!). It’s a great salad for parties as well. The buttermilk dressing is creamy and refreshing. The nuts and berries add tastiness, and experimenting with flavors is a definite bonus in this salad.
The broccoli can be just the florets or a mix of florets and stem (the stems add a lot of body to this salad. If you aren’t into the stems, omit them.
You’ll probably end up with more dressing than you need. If it’s too thick for your taste, thin it with a bit more buttermilk. If you’re making the salad in advance, use some of the leftover dressing to freshen up the salad right before serving. Or, use the dressing on you favorite green salad.
Broccoli Slaw with Buttermilk Dressing
By April 28, 2013Published:
- Yield: 6 - 8 Servings
- Prep: 30 mins
I love to serve this tasty salad when I have people over for barbecues.
- 2 bunches broccoli
- 1/2 cup dried cranberries or golden raisins
- 1 shallot finely diced (see Notes)
- 1/2 cup slivered almonds
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sour cream optional
- 1 teaspoon lemon juice or light vinegar or to taste
- dashes paprika and pepper
- Prepare the broccoli. Separate the florets from the stems (I usually cut off the florets as close to the top of the stem as possible). Peel the tough skin off the stems, and using a mandoline or food processor, cut the stems into 1/8 inch slices. If you want to make them smaller, cut the slices down. Break the florets into small, bite-sized chunks.
- Place the broccoli in a large serving bowl. Sprinkle the cranberries or raisins over the top.
- Sprinkle the shallot over the top.
- Make the buttermilk dressing. Mix the buttermilk, mayonnaise, sour cream, lemon juice, paprika, and pepper together. I use a whisk for this. Taste. Adjust seasonings.
- Stir half the buttermilk dressing into the broccoli mix. If it’s enough to satisfy your taste, stop there. If you think the broccoli needs a bit more dressing, add until you’re happy.
- Using a small skillet or pan, toast the almond slivers over medium heat until golden brown. Remove from heat and let cool. Once cool, sprinkle over the top of the slaw.