Broccoli Salad

For the slaw

  • 2 heads broccoli

  • 1/2 cup thinly sliced almonds, toasted

  • 1/3 cup dried cranberries

  • 1/2 small red onion, finely chopped

For the buttermilk dressing

  • 1/2 cup buttermilk, well shaken

  • 1/3 cup mayonnaise

  • 2 Tbs. apple-cider vinegar

  • 1 Tbs. granulated sugar

  • 3 Tbs. finely chopped shallot (or a little extra red onion)

  • Kosher salt and freshly ground black pepper

 

Make the slaw

  • Trim the 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 hand-chop it into smaller pieces. I use the stem and the florets, but if you have a broccoli stem aversion, you can just use the tops. (P.S. My favorite way to prep the stems is to peel them—the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp—then use the mandoline or a knife to cut them into thin slices.) In a large bowl, toss the broccoli with the almonds, cranberries, and red onion.

Dress the slaw

  • In a small bowl, whisk the buttermilk, mayonnaise, vinegar, sugar, and shallot with a good pinch of salt and 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 generously to taste with salt and pepper.

  • Store in an airtight container in the refrigerator for up to 1 week.