Smitten Kitchen's Broccoli Slaw

This slaw is oh so good and would be the perfect addition to any weeknight dinner, Saturday afternoon, or Sunday potluck.  Basically, you should just make it because you'll be glad you did.

It couldn't be easier -- and it even includes a homemade dressing so you can really say that you made it "from scratch".  Sometimes you gotta switch up the salad menu, you know?  This is the way to do it.

Broccoli Slaw
     (recipe courtesy of Smitten Kitchen -- the link is posted at the bottom)

*makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced (or slivered) almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing

1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 T. cider vinegar
1 T. sugar
3 T. finely chopped shallot (or, you could just use a little extra red onion to simplify it - that's what I did)

1. To toast the slivered almonds, I spread them on a cookie sheet and popped them in a 250 degree oven.  Toast them for several minutes until they begin to turn slightly golden in color.  Take them out and allow them to cool before adding them to the salad.

2. Trim the broccoli (florets and stem) into small chunks.

3. Throw the broccoli, almonds, cranberries and red onion into a large bowl.  Whisk the dressing ingredients together with a good pinch of salt and pepper.  Pour the dressing over the broccoli and toss.



This salad will keep well in the fridge for up to a week. 

Yumm-o!!

Here's the link to the original recipe:
http://smittenkitchen.com/blog/2009/05/broccoli-slaw/