We didn’t really get a spring in Maine this year – it feels like we went from jacket weather one day to hot, muggy the next (We even hit 100°F one day last month, making it hotter here than it was in Florida) .
It was on that scorcher that I couldn’t even fathom turning on the stove, so we turned to Smitten Kitchen’s Broccoli Slaw for dinner. And there were no complaints.
The salad’s base is a crunchy mix of broccoli florets (and their thinly sliced stalks), toasted sliced almonds, dried cranberries, and chopped red onion. It’s tossed in a creamy mayo-based dressing that gets brightness from buttermilk and apple cider vinegar, with chopped shallot and a touch of sugar to round it out.
It’s good right away, but like any broccoli salad, it’s great after a long chill in the fridge – when that dressing seeps into every nook and cranny.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Buttermilk
Pricey Ingredients: —
Hard-to-find: —
Recipe on SmittenKitchen.com
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