Smitten Kitchen’s Amazing Broccoli Slaw

Is it weird that all our kids like broccoli? It could be a coincidence. But we think it’s because we love broccoli too. Also, it doesn’t hurt that we serve it often and in various ways. Whether we’re making our classic beef broccoli, Martha Rose Shulman’s pickled broccoli stems, or this simple, quick stir fry, broccoli is frequently on the menu and always full of flavor. However, it wasn’t until we came across Smitten Kitchen’s amazing broccoli slaw that we became broccoli-obsessed. We bring this dish with us to every potluck, picnic and barbecue. People always put a small scoop on their plates because they want to be “healthy.” But they always come back for seconds and thirds because the slaw has an irresistible, sweet and tangy crunch.

If you aren’t already familiar with Deb Perelman and the genius foolproof recipes she shares on her site, Smitten Kitchen, check them out before planning your next home-cooked meal. And if you’re more of a cookbook person, both of her books are indispensable in our kitchens. Our favorite blueberry muffin is from this book. It’s not too sweet and has more blueberries than moist crumb with a crunchy sugar topping. And this book has the raspberry ricotta scones our kids insist on having on hand at all times. The scones freeze beautifully and are a convenient breakfast item, so we gladly comply.

Smitten Kitchen’s Amazing Broccoli Slaw

Print Recipe

We bring this dish with us to every potluck, picnic and barbecue. People always put a small scoop on their plates because they want to be “healthy.” But they always come back for seconds and thirds because this slaw has an irresistible, crunchy, tangy sweetness.

• Author: Smitten Kitchen in the words of Such Is Motherhood
• Prep Time: 40 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Category: Side Dish
• Method: No Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 heads of broccoli
• 1/2 cup slivered almonds, toasted
• 1/3 cup dried cranberries
• 1/2 small red onion, finely chopped
• 1/2 cup buttermilk
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 3 tablespoons finely chopped shallot or red onion

Instructions

1. 1. Trim the ends of the broccoli. Cut the florets into thin slices. Peel and slice the stems or save them to make pickled broccoli stems.
2. Place the sliced broccoli, almonds, cranberries and red onions in a large bowl and set aside.
3. Whisk the rest of the ingredients in another bowl. Add a pinch of salt and black pepper.
4. Add dressing to broccoli mix, but add a little at a time until it’s to the desired saturation point.

Notes

It will keep in the refrigerator for up to a week.

Keywords: gluten-free, vegetarian, veggie side, flower vegetables, no-cook recipe

Make it your own

This dressing is so versatile and makes everything delicious. Deb Perelman recommends trying cauliflower, subbing dried currants for the cranberries or walnuts for the almonds. She even mentions adding celery. We often add carrots for color and sweetness. Smitten Kitchen’s amazing broccoli slaw only becomes more interesting with every substitution or addition. Tell us how you’ve made this recipe your own!

Find more Recipes to make your next nourishing meal a delicious one.

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