Broccoli Slaw

THIS IS SO GOOD OMG SO GOOD OMG YOU HAVE TO MAKE IT NOW! Do you hear my enthusiasm? Yeppers — so good that you will HAVE A NEW LOVE IN YOUR LIFE! BROCCOLI ! So awesome. This recipe is from The Smitten Kitchen Cookbook (buy it NOW. Make this broccoli dish first, and then BUY THIS BOOK!)

Ingredients:

 

ingredients

* 2 heads broccoli

* 1/2 cup of toasted sliced almonds

* 1/2 cup dried cranberries, chopped

* 1/2 cup buttermilk

* 1/2 cup mayonnaise

* 2 tablespoons cider vinegar

* 1 teaspoon granulated sugar

* 1/2 teaspoon salt

* 1/2 red onion, diced

Directions:

* Trim the stems of the broccoli, but use a lot of them, cutting them into chunks. Cut the florets into vertical slices (easiest to start from the stem and go up to the top).

mini trees

mini trees

vertical slices.

vertical slices.

don't cry (argentina)

don’t cry (argentina)

* Toast the almonds and chop the cranberries.

hardest part for me, was toasting the almonds and making sure that they didn't burn. OOPS.

hardest part for me was toasting the almonds and making sure that they didn’t burn. OOPS.

* In a bowl, add together the broccoli, cranberries and almonds.

RAINBOW! and pot of GOLD!

RAINBOW! and pot of GOLD!

* In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and salt until smooth.

Sauce.

Sauce.

whisk.

whisk.

Soak onions.

Soak onions.

* Then, add the diced onion into the dressing and let it sit in the dressing for 10 minutes.

Even this is colorful and pretty.

Even this is colorful and pretty.

* Pour the dressing over the broccoli mixture, add pepper. Stir, and eat.

On top.

On top.

mix. devour. burp.

mix. devour. burp.

* The salad lasts in the fridge up to 3 days.

up close.

up close.

Have a great weekend! We are in DISNEYWORLD. Stay tuned for a post on our family adventures!

Anika Yael Natori, aka, The Josie Girl

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