Adapted from Smitten Kitchen
Makes about six cups of slaw
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces.
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl.
Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper.
Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste.