For Corrie’s birthday this year, we went down to Keeneland to meet up with Knoxville friends (who just got moved to Detroit ergo way closer to us – exciting!), watch some ponies, and fulfill his quest for Pappy Van Winkle. I think an excellent birthday all in all. Last year, yeah, I have quite a backlog of recipes we make all the time that need to find their way up onto this little blog, I made this as one of several side dishes when Corrie’s family came out to celebrate his birthday and see our new house. It worked out perfectly, some yummy freshness and veggies to add to our pulled pork, pulled chicken, homemade mac and cheese, biscuits, and Monya’s favorite – baked fried pickles!
Broccoli Slaw Salad
- 2 heads of broccoli, washed and trimmed
- 1/2 cup thinly sliced almonds, toasted
- 1/3 cup dried cranberries
- 1/2 small red onion, finely chopped
Dressing
- 1/2 cup buttermilk, well-shaken
- 1/3 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 3 tablespoons finely chopped shallot
- Salt and pepper, to taste
Cut broccoli into small florets (you can also cut down and use some of the stem if you’d like too). Combine broccoli, almonds, cranberries, and red onion in a large bowl.
In a small bowl, whisk together dressing ingredients. Add dressing to the broccoli mixture; you may not need all the dressing, but I used it all. Mix well and check for seasoning adding more salt and pepper, if needed.
Recipe found at Smitten Kitchen
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