Broccoli Slaw

Ingredients

3 tablespoons shallot or red onion Finely chopped

2 tablespoons apple cider vinegar

1/2 cup buttermilk Well-shaken

1/3 cup mayonnaise

1 teaspoon granulated sugar

1/2 cup almonds, toasted Thinly sliced

1/3 cup dried cranberries, chopped

2 heads heads of broccoli 1.75 to 2 pounds or 800 to 900 grams

1/2 units small red onion Finely chopped

Equipment

food processor

vegetable peeler

mandoline

Directions

Whisk in remaining ingredients for the dressing, starting with the lower amount of sugar, and adding more to taste. Season with kosher salt and many grinds of black pepper. Dressing keeps in fridge for up to 5 days.

Trim any large knots off the broccoli stems with a knife and then use a vegetable peeler to remove the outer skin. Trim broccoli head/florets into large chunks. Feed the florets and trimmed stem through a food processor’s slicing blade, slice it thinly on a mandoline, or just use your knife to cut it into thin slices or small pieces.

Place prepared broccoli in a large bowl with the almonds, cranberries, and onion. Pour about two-thirds of the dressing over to start and toss to evenly combine. Season the whole slaw well with salt and pepper. Add remaining dressing to taste.