Adapted from Smitten Kitchen

Makes about six cups of slaw

2 heads of broccoli

1/2 cup thinly sliced almonds, toasted

1/3 cup dried cranberries

1/2 small red onion, finely chopped


Buttermilk Dressing

1/2 cup buttermilk, well-shaken

1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)

2 tablespoons cider vinegar

1 tablespoon sugar

3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)


Trim 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 simply had chop it into smaller pieces.

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. 

Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. 

Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste.