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Broccoli Slaw

  • Author: Meagan


Another great way to use our hardy pal broccoli (or even cauliflower!) – the more time you spend chopping, the fancier your salad can look, but the good news is that quick and thrown together tastes just as good!  Borrowed from Smitten Kitchen, I used dried cherries instead of her suggested dried cranberries, and instead of raw onion, I used pickled red onions, which seem to always be in my fridge (also her suggestion).  The buttermilk dressing makes this stand out from everyone’s regular broccoli salad – enjoy!



2 heads of broccoli, cut into manageable chunks and sliced into bite-sized pieces (or any which way you choose, but I recommend peeling the stalk before cutting it up and using it in the slaw – also to note, with Broccoli Salad, I briefly blanch the broccoli, but with this recipe, I left it raw but dressed it early)

1/2 c. sliced almonds, toasted

1/2 c. dried cherries (I cut them in half)

1/2 c. + red onion pickles, chopped


1/2 c. well-shaken buttermilk AND 1/3 c. mayonnaise

2 T. apple cider vinegar AND 1 T. sugar

3 T. finely chopped shallot or regular onion

a good pinch of both kosher salt and freshly ground pepper


Toss the broccoli, almonds, cherries and pickled onion in a large bowl.  In a separate small bowl, whisk together the dressing ingredients, taste for seasonings, then adjust as you wish.

A good hour before you plan on serving this, dress the salad and toss it well.  Refrigerate before enjoying, and toss again before serving.



From Meagan's Kitchen

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