Broccoli is usually eaten cooked. Adventurous people roast it, or make a purée from it. But what most people don’t realise is that you can eat broccoli raw as well: it makes a delicious salad. I’ve known this for quite a while, since the salad bar at the restaurant at my old job served a delicious broccoli salad (and some other delicious salads as well). Unfortunately, I’ve never been able to recreate that salad, and the recipes for broccoli salad that I found always disappointed me. This recipe isn’t an approximation of that restaurant salad, but that doesn’t matter, because this one is delicious as well!
This salad is perfect as a side with roast potatoes and grilled chicken, but it is also a great buffet dish (for example for a BBQ). And the leftovers are perfect for lunch, with some toast or some grains (bulghur or barley would be delicious), and some sliced leftover chicken (or beef, or pork, or tofu).
Broccoli slaw (serves 4-6)
From The Smitten Kitchen Cookbook
2 heads broccoli (about 350-450 g each)
45 g thinly sliced almonds, toasted
40 g dried cranberries, coarsely chopped
120 ml buttermilk (or mix a few tbsp yoghurt with milk)
120 ml mayonnaise
2 tbsp apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 small red onion, finely chopped
Trim the broccoli, and chop it into large chunks, then cut each chunk into thin slices. Cut the stems into matchsticks, the florets can stay just sliced, because those are more tender than the stems.
Mix the broccoli with the almonds and cranberries. Make the dressing by whisking buttermilk, mayonnaise, vinegar and salt until smooth. Stir in the onion and leave for 10 minutes to mellow it. Season with pepper.
Mix the dressing with the broccoli and stir until everything is even coated. Serve immediately, or store in an airtight container for 2-3 days in the fridge.