Posted by: marthabernie | July 7, 2015


Broccoli is not my favorite thing, and I prefer it raw to cooked.  However, I sometimes buy the shredded broccoli mix to add to cabbage for coleslaw.  Here is a recipe which uses sliced broccoli in slaw.


2/3 cup buttermilk

1/3 cup mayonnaise

3 tablespoons lemon juice

kosher salt, ground pepper

1 small bunch broccoli (about 12 oz.)

1/2 medium Napa cabbage, thinly sliced (about 6 cups)

2 scallions, thinly sliced

8 oz. sugar snap peas, thinly sliced

4 tablespoons chopped fresh chives, divided

Combine buttermilk, mayonnaise and lemon juice in a small bowl; season with salt and pepper, whisk to combine; set aside.

Using a vegetable peeler, peel broccoli stalks if skin is thick; halve broccoli lengthwise and then thinly slice crosswise, starting at crown.  Toss broccoli, cabbage, scallions, snap peas, 2 tablespoons chives and buttermilk dressing in a large bowl, season with salt and pepper.  Serve slaw topped with remaining chives.  Can be made ahead, cover and chill in refrigerator.

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