Broccoli Slaw Recipe
Makes 5 servings, 1 cup slaw per serving
2 broccoli crowns (about 1 ½ pounds) or 2-12 ounce bags broccoli slaw
½ cup almonds
1/3 cup dried cranberries
½ cup buttermilk
¼ cup mayonnaise
3 tablespoons cider vinegar
salt and pepper to taste
Shred broccoli (both stalk and florets) with a grater or the grater attachment in a food processor. Put in a large bowl. Chop almonds with a few pulses of a food processor (do not pulverize) or on a cutting board. Add chopped almonds and cranberries to broccoli
In another bowl, mix together the buttermilk, mayonnaise, and cider vinegar.
Pour dressing over broccoli, almonds, and cranberries and toss. Taste and add salt and pepper. Serve immediately or store in your refrigerator for up to three days. This slaw does improve with age (but there is a limit).
One cup is 162 calories, 9.3 g fat, 1.1 g saturated fat, 15.9 g carbohydrates, 4.8 g sugar, 6.9 g protein, 4.9 g fiber, 155 mg sodium, 5 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes