Thursday, April 28, 2011

Eat Your Greens!

Recently, a friend raved about something called broccoli slaw. Personally, I am not a huge fan of slaw. Sure, slap some on top of a pulled pork bbq sandwich and I am in. Otherwise, it's typically a side dish I'll pass on. However, I was intrigued by this new fangled version. I've also been craving everything fresh veggie and fruit wise...if I had a garden in my backyard, I would just go out there right now with a fork and a knife. I decided to try it out. My friend Liz referenced Smitten Kitchen and her recipe. I slightly adapted her version but kudos goes to her. She made me enjoy love slaw.

oh green, how I have missed you.

they always make me cry.

On a side note, tricks I learned when googling how not to cry when cutting onions: refrigerate/freeze your onion beforehand for 20 or so minutes, chop under cold water so the vapors will go down the drain or just plain wear goggles. I also learned that George Washington used to eat an onion as a cold remedy, that the largest onion ever grown was 10 lbs and 14 ounces, and something I already knew but maybe you don't yet, is that the Vidalia Onion is the state vegetable of Georgia. Shout-out to Mandi's kin-folk, who hail from Vidalia.

it's so pretty.

The recipe I used is pretty much the same as hers:

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted (I used walnuts, just as good)
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing 
1/2 cup buttermilk, well-shaken
1/3 cup sour cream (she used mayonnaise, I just can't get behind that..)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot 

(These are her directions)
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. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.

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 (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 well with salt and pepper to taste.
Should keep up to a week in the fridge.

I will definitely make this sometime again soon. On Smitten, she talks about a possible variation with cauliflower and currants. I am not a huge fan of cauliflower but she's made me a believer out of this slaw, why not try some other combos? Look forward to some more creative salads and slaws coming up, it's SPRING TIME!



  1. If you make this South of the Mason-Dixon's gotta have crumbled bacon in it. I had some on Easter, too! I love this slaw.
    I sort of hate the word "slaw," though...what's that about?

  2. Mmm, I could definitely see how bacon would be an awesome/necessary addition South of the Mason-Dixon line. According to the Merriam-Webster online dictionary, it comes from the Dutch word "koolsla." "kool" = cabbage; and "sla" = salad. So there ya go. Blame the dutch.