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Tuesday, July 19, 2011

Broccoli Slaw.

Yes that is holiday fabric underneath that dishes on the buffet. That means this picture was taken at Christmas time. I know...that long ago.
      Soooo I should have told you about this recipe a long time ago. I have been holding on to it for a while and really I can't tell you my reasons.

Truth be told...I have none.
(insert humble,sheepish grin with genuine feeling)

I realized that it's now well into July and I have made this broccoli slaw now twice in the last year and still not told you about it.

(insert humble,sheepish grin with genuine feeling)


          So I figured now would be as good a time as any AND! this broccoli slaw recipe would be great for those summer cookouts,church luncheons on the lawn or heck just because.Folks will love you making it and bringing it to said social event (where food is involved...don't show up at a wedding with broccoli slaw. Not so much...) And don't be like me,share this recipe with the folks who ask for it. It will be loved by all.

Moving on : Broccoli Slaw.
  One of the many fantastic qualities of this recipe is (drum roll please) it's raw broccoli. No boiling water/ice bath/blanching business. The broccoli stays in it's natural state for just a bit...well until the buttermilk dressing gets ahold of it.  (Clean up might be messy after chopping all that broccoli,but hey it's worth it.Did I mention buttermilk dressing?)
  So here we are: toss together some chopped broccoli,toasted chopped pecans   (The recipe calls for sliced almonds,I had pecans. I have used the almonds,whichever one you use,be sure to toast them just a little. It makes all the difference in the world.),next some finely chopped red onion and some dried cranberries. The red onion and cranberry are a fine combo and really make this salad.
   Ooooohh the icing on the broccoli salad. The buttermilk dressing is so rich and well just heavenly. Pour a little of this dressing over a pile of cardboard and you would be in heaven,so   dang    good.
Now I will warn you it's a little sweet. 
The cider vinegar gives this dressing just enough zing and really highlights the cranberries and red onion.Oh! Oh ! and the toasted pecans are coated with the sugary,buttermilk goodness and what a treat!

       One last handy dandy quality of this salad: You can make it ahead of time! Ta-da!!! Yep,lets say it's a crazy week already and you know you have a summer cookout to go to at a friend's house on Saturday,well you can make this slaw a few days in advance and it will be perfect. I have made it up to 3 days in advance,but really no more than 5 days. The heavenly buttermilk dressing is wonderful,but! can work it's magic on the salad contents and it might be a wee bit mushy if it sits tooo long.

Just sayin'.
  So yes this broccoli slaw has it all: 1. Sweet,creamy buttermilk dressing! 2. Fruit,protein and fiber! (Hello it's broccoli,it balances out the dressing it's coated in.) 3. You can make this up a few days in advance.
What a slaw recipe!

Broccoli Slaw
adapted from smitten kitchen
This is one of my top 5 favorite food blogs. 
Ever.
Deb rocks.

Ingredients:
for the slaw:
2 heads of broccoli,
1/2c chopped pecans,toasted
1/3c dried cranberries
1/2 small red onion,finely chopped
for the dressing:
1/2 c buttermilk
1/3c mayo
2 TBL cider vinegar
1 TBL sugar
3 TBL finely chopped shallot (or use a little bit extra red onion)
salt,black pepper
Directions:
1. Trim the broccoli and cut into into smaller chunks. To get the pieces a little smaller you can: a. use the slicer blade on your food processor,use your mandoline or just chop it all by hand. However you chop it,it just need to be in manageable bite sizes.In a large mixing bowl toss together the broccoli pieces,toasted pecans,dried cranberries and red onion.
2.In a small mixing bowl,whisk together all of the ingredients for the dressing: buttermilk,mayo,cider vinegar,sugar and shallot (or red onion). Season with a big pinch of salt and black pepper.
3. Pour the dressing over the broccoli mix and toss well to coat. Taste a bite or two and season to taste if it needs it. Let the slaw sit covered overnight in the fridge.It needs at least 8-12 hours to marinate. Serve cold and enjoy!

1 comment:

  1. I loooove Broccoli Slaw (although we call it Broccoli Salad around here). I can't go to a family function without having to bring a version of this (for the past 15 years or so). Ive never used nuts, I usually use sunflower seeds...and occasionally I use cranberries, but usually raisins. I love the little variations you can use in this recipe. Yours look delicious...and totally makes me want to make some right now.

    Well, two of your jelly's are gone (the tomato and the peach) and I'm getting ready to open the other two soon. I've loved them both so far (your tomato jam is in a picture I posted today at the blog). Thanks again! =)

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