How To Make Broccoli Slaw | Smitten Kitchen with Deb Perelman

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide similar crunch with fewer calories.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor.

Wash and chop the broccoli, including the stems, into bite-sized pieces.

Peel the outer layer of the broccoli stems and slice them thinly.

Chop the broccoli into flat pieces and smaller bite-sized pieces, ensuring they are easy to fork.

Toast 1/2 cup of almonds on a baking sheet at 350°F for about 5 minutes, keeping an eye on them to prevent burning.

Mince the dried cranberries into smaller pieces to disperse throughout the salad.

Mince the red onion finely, and optionally soak it in vinegar to reduce its bite.

In a bowl, combine 1/2 cup buttermilk, a little bit of mayonnaise, sugar, salt, and apple cider vinegar to make the dressing.

Add a good amount of black pepper to the dressing and mix well.

Season the salad with salt before adding the dressing.

Start by adding half of the dressing to the salad, tossing to combine, and adjust to taste as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens