I had planned to share a hearty greens and lentil soup recipe today, but I got sidetracked by this slaw. Nothing showy or fancy here, this is dead simple: classic coleslaw (albeit lightened up a bit with yogurt instead of all that mayo) adapted for broccoli. Simple yes, but also insanely tasty. And maybe slightly more fitting for July 4th (or 1st if you’re celebrating Canada Day!) than a recipe for soup.
The slaw was inspired by two daunting heads of farm grown broccoli which made their home in our fridge drawer. Finely shredded, tossed with a little chopped onion and some well toasted almonds, and then covered in a lighter version of my mom’s coleslaw dressing, this is broccoli transformed. We devoured more than half of this recipe in one sitting and gobbled the rest the next day. It’s that good.
The salad reminds me of an updated and healthier take on that broccoli salad I use to eat at picnics and back yard barbecues as a kid. Remember that relic of the 90s – the kind covered with crushed ramen noodles?
The dressing here is a classic – delicious on everything from shredded carrots and cabbage to broccoli and cauliflower. Feel free to play with the salad here – I do love the broccoli, but I’m sure other crisp and shred-able veggies would be delicious.
Makes 1 medium-large bowl of salad and serves 3-4 depending on your appetite, and can be easily doubled for a crowd. Happy 4th everyone!
One Year Ago: Summer Wheat Berry Salad.
For the Slaw
- 1 large head broccoli, stem and florets washed and finely chopped
- ¼ large onion, red or white, finely chopped
- 1/3 cup toasted chopped almonds (or use whatever nuts you have on hand – peanuts, pinenuts, or walnuts all sound yummy!)
For the Dressing
- ¼ cup plain yogurt (I used 2%)
- 2 ½ tbsp mayonnaise
- 1 tsp sugar
- 1 tbsp rice wine vinegar
- 1 tbsp grated onion or very finely chopped shallot
- 1 tsp Dijon mustard (optional)
- Generous salt and pepper
Toss together the broccoli, onion, and nuts in a large bowl. In a separate smaller bowl, whisk together the dressing ingredients. Pour the dressing over the broccoli mixture – you may not need it all. Toss well and taste for seasning, adding a little more salt, pepper, and/or vinegar as needed. Refrigerate until ready to serve. The salad keeps well several hours in the fridge and can even be made a day ahead.