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Wednesday, September 8, 2010

Broccoli Slaw

Have you ever had something to eat that was so delicious, you couldn’t stop thinking about it? Five years ago I was at a picnic in Madison, enjoying some rare summertime sun. A pot luck event, everyone brought something to share. Being a baker, I brought cookies. Everyone loves cookies. There was something unexpected on the table, a broccoli slaw.



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?


Broccoli Slaw

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!
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5 comments:

  1. I made this for a group picnic, and it was great! Especially since everyone else brought cookies, potato salad and cookies. Thanks for the idea! I added almonds, and they were very nice in this.

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  2. Yay! I'm glad you were able to trick everyone into eating more than just cookies! I think the original recipe called for almonds, but I'm not a fan, so I left them out :)

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  3. This sounds good!
    I'll give it a try.

    Now here is another one for you.

    Broccoli Salad



    Serves:
    Source: Heather Berghuis
    Effort: Easy
    Comments: I usually use more Bacon and Raisins, and half the Vinegar amount. I also double the dressing.

    Ingredients:

    2 Heads Broccoli, chopped fine
    ½ Small Onion, chopped
    1 Cup Raisins
    8 Strips Side Bacon


    Instructions:


    1. Soak Raisins in hot water for ½ hour.

    2. Chop Broccoli and Onion, finely.

    3. Fry Bacon until tender crisp.

    4. Make Dressing.

    5. Drain Raisins.

    6. Toss Broccoli, Onion, Bacon, and Raisins together.

    7. Pour Dressing over all.

    8. Toss to mix.


    Dressing:

    1 Cup Mayonnaise or Miracle Whip

    ¼ Cup White Sugar

    2 Tbsp. White Vinegar (can use less)


    Instructions:

    1. Combine all ingredients and mix.
    2. Let sit a few hours to combine flavours.

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  4. This comment has been removed by the author.

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  5. Thanks for sharing such beautiful information with us. I hope you will share some more information about broccoli.Please keep sharing.
    Health Is A Life

    ReplyDelete

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