Posted by: Jonjon | May 15, 2009

Buttermilk Dressing 5/10


Buttermilk Dressing 5/10

May 16 2009


http://smittenkitchen.com/2009/05/broccoli-slaw/


Broccoli Slaw
Adapted a little bit from family, a little bit from Apartment Therapy

Makes about six cups of slaw

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

Buttermilk Dressing (Adapted from this salad.)
1/2 cup buttermilk, well-shaken
1/3 cup mayonaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the steam and the flowerets, but if you have a broccoli stem aversion you can just use the tops.

Toss the sliced broccoli with the almonds, craberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.

Should keep up to a week in the fridge, if you don’t have any pregnant women nearby.
Variation: I bet this slaw would be equally good with cauliflower. I might use dried currants instead of cranberries, walnuts instead of almonds and maybe even some celery slices thrown in. Have fun with it.

Conclusion
Sauce was pretty bad. But as good as any coleslaw sauce, I guess I just can’t seem to like mayonnaise.

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