Now I am not usually one for raw broccoli. In fact I find it hard to get down if it’s not cooked. This slaw was surprising. I piled a little on my plate, along with my Boca burger and chips. Trying a little of everything (to be sure I didn’t insult anyone) I filled my plate. After my first taste I was hooked on this slaw. I went back to get more, and more, then I picked up the bowl and brought it to the table so I could continue to graze.
I must have eaten half of the bowl, and then I realized that the person who made it was gone! I didn’t know this person other than a name. I was too busy eating platefuls of broccoli and now the slaw was a mystery!
For years I kept thinking about this dish. I’m not a slaw expert, so I had no idea where to start to replicate the recipe. Finally this year, the craving was satisfied. And because of this, my undying love and devotion go out to Deb from Smitten Kitchen. I can take no credit for this recipe because it was perfect the way it was written. Now with this recipe, I find myself standing by the fridge nibbling from the bowl. At least it’s a vegetable, right?
2 heads broccoli
1/3 cup dried cranberries
½ red onion, chopped
½ cup buttermilk
1/3 cup reduced fat mayonnaise
2 tbsp cider vinegar
1 tbsp sugar
Chop broccoli into small bits. You could shred it in the food processor if you like smaller pieces. I prefer some whole broccolis. If you like to eat the stem (which I do!) be sure to peel away the outside. Toss the broccoli with the cranberries and onions. I like to put it all in a big Gladware container and shake it.
Whisk together the buttermilk, mayo, vinegar and sugar. Pour over the broccoli (this is where the Gladware comes in handy, shake shake shake!). That’s it! Eat! Eat more! Okay, now put the container in the fridge and try not to go back in ten minutes. Yom!