Broccoli slaw from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • clepro on March 23, 2024

    This looks very similar, maybe even identical, to my favorite broccoli salad recipe at Food52. I love that it’s not sweet like so many others and that there’s no bacon. It’s not that I don’t like bacon, but in my opinion it’s sharp smokiness in broccoli slaws is jarring and ruins the freshness of the raw broccoli and tang of the buttermilk.

  • amystar on January 18, 2022

    Delicious. the dressing is similar to a coleslaw dressing i already use, so putting this together was easy. i adore raw broccoli and now i finally have a recipe for it. this will be on high rotation in our household.

  • Rinshin on April 23, 2019

    Halved the recipe. Followed the recipe except added 1 tsp white miso and some bacon bits after tasting the dressing. Miso made a good addition. Served with bbq baby back ribs and boxed! mac and cheese for our first homemade dinner after being in Japan for some Americana. This slaw is simple and delicious. Photo added.

  • milgwimper on April 14, 2019

    I have made this multiple times over the years, and we have changed the recipe multiple times due to what is available. We love it with tart dried cherries, and we have tried different nuts and seed combinations. I can eat this for my meals. Sturdy, holds up really well. Delicious.

  • rionafaith on June 30, 2016

    Made a big batch of this for a picnic and it was a hit. I used the shredding disc on my food processor to break down the broccoli, which was pretty fast. I also added some chopped cooked bacon to half of it, and that was definitely the bowl that went first!

  • westminstr on September 25, 2014

    I enjoyed the salad and leftovers held up well at work. But my kids refused to eat it.

  • cassiemcgannon on October 19, 2012

    A new favourite. I substituted yoghurt for buttermilk, spring onion for red onion, and currants for cranberries, as that's what I had in the kitchen.

  • Tommelise on September 13, 2011

    I love this recipe, and so does the rest of the family - including the children :) Since we only rarely have buttermilk in the house, I usually make the dressing with yoghurt and lemon. We always make a large portion, any leftovers are popular to take to lunch at school or work the next day.

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