A Buttermilk Dressing Twist on Broccoli Slaw, Inspired by a Reader Tip

This article was prepared from the source material provided, a first-person recipe post that references a link from Apartment Therapy's Kitchen and a commenter suggestion. No independent testing, interviews, or official statements were supplied.

A home cook has adapted a family-favorite broccoli slaw by replacing its mayonnaise-based dressing with a buttermilk one, after a commenter on Apartment Therapy's Kitchen suggested the swap. The change turns a familiar potluck dish into a tangier, thinner-dressed salad that the cook says is difficult to overdress.

The original slaw, brought to family gatherings by a cousin, combines raw broccoli with dried cranberries, toasted pine nuts or almonds, and a mayo-based dressing. The cook had never made it at home because of a household disagreement: one partner dislikes pairing vegetables with sweet ingredients, while the cook enjoys the combination. A link from Apartment Therapy's Kitchen featuring a similar slaw, and a commenter's suggestion to try it with the cook's preferred buttermilk dressing, provided the push to finally make it.

The recipe calls for two heads of broccoli, about 1.75 to 2 pounds, along with 1/2 cup of toasted sliced almonds, 1/3 cup of dried cranberries, and 1/2 small red onion, finely chopped. The dressing combines 3 tablespoons of finely chopped shallot or red onion, 2 tablespoons of apple cider vinegar, 1/2 cup of well-shaken buttermilk, 1/3 cup of mayonnaise, and 1 teaspoon to 1 tablespoon of granulated sugar, plus kosher salt and freshly ground black pepper.

Using the Stems, Not Just the Florets

The cook recommends using broccoli stems as well as florets. Large knots are trimmed off the stems, and a vegetable peeler removes the outer skin, which can be tough. The stem inside is described as juicy and crisp. The broccoli can be sliced in a food processor, on a mandoline, or by knife into thin slices or small pieces.

To assemble, the prepared broccoli goes into a large bowl with the almonds, cranberries, and onion. About two-thirds of the dressing is poured over and tossed to combine, then the slaw is seasoned well with salt and pepper. The remaining dressing is added to taste. Because the dressing is thin, the cook notes it mostly runs off rather than sticking to the broccoli, making it hard to overdress.

The slaw keeps for five days in the refrigerator. Total time is 30 minutes, and the recipe makes about 6 cups.