This broccoli slaw is a new favourite of mine, with sunflower seeds, cranberries, onion and a buttermilk dressing. What I wrote on the recipe was "SO addictive amazing delicious. make every week. LOVE IT. crunchy mm". That pretty much sums it up. In the summer I ate giant bowls of it with savoury muffins for lunch and dinner. But I will definitely carry this slaw into the fall, winter and spring. You might need to adjust the amount of dressing to your broccoli. Sometimes I had just the right amount, and sometimes not quite enough.
One of my brother's coworker apparently only reads my blog for photos of Abby (hi coworker!) which is awesome. (Who doesn't love when other people think ther kids/pets are cute?) And she had the excellent suggestion that I make an Abby tag for all posts with photos of her, so I did.
If this sounds good, you might also like:
Mediterranean Pepper Salad
French Barley Salad
Portobello Salad with Mustard Dressing
Adapted from Smitten Kitchen
Makes about six cups of slaw
2 heads of broccoli (including stems) or 3 broccoli crowns
1/2 cup sunflower seeds
1/3 cup dried cranberries
1 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
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. (Ashley note: I hand chopped mine which was not as bad as I thought it would be. I just chopped it up like I was mincing an onion or something.)
Toss the sliced broccoli with the sunflower seeds, cranberries 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 and toss it well. Season well with salt and pepper to taste.
Should keep up to a week in the fridge.