Buttermilk Broccoli Slaw: An easy, cool dish for the dog days of summer

The dressing on this slaw is the most labor-intensive part of the situation, which is just fine with me in the dog days of summer. It comes together in about two minutes.

My husband has been on a real slaw kick recently.  If I put a giant bowl of shaved, chopped  veggies in front of him, he is a happy man. As this is a relatively simple way to fulfill my wifely duties, I, too, have been on quite the slaw kick. We’ve experimented with orange-ginger slaw and mango slaw, and now we’re pulling out all the stops with some Buttermilk Broccoli Slaw. 

The dressing on this slaw is the most labor-intensive part of the situation, which is just fine with me in the dog days of summer. It comes together in about two minutes.

I prefer to lightly steam some of the larger broccoli florets in the microwave for a minute or two, but they would be perfectly fine raw – just a bit crunchier. If you plan on taking this along to a barbecue or family gathering, carry the dressing separately and pour it on just before serving.  

Only one final note from the darling, slaw-obsessed husband.  He suggests that this crisp and cool slaw goes quite well with ribs. Insert eye-roll here. 

Buttermilk Broccoli Slaw

For the salad:

2 cups small broccoli florets

1 12-ounce bag broccoli slaw

1 cup craisins

1/4 cup triple-sec or rum, optional

2 cups toasted slivered almonds 

Dressing:

1/2 cup well-shaken buttermilk

2 tablespoons mayonnaise

2 tablespoons cider vinegar

2 tablespoons Dijon mustard

1 tablespoon honey 

2 tablespoons finely chopped shallot or red onion

1 clove of garlic, minced

1. Place the craisins in a small dish and pour the triple-sec over it. Let soak for an hour or two if time allows.  Then drain. (This step is optional)

2. Toss the broccoli florets with one teaspoon water and place in a microwave-safe dish with a cover.  Microwave for one to two minutes.  Drain, and then immediately place in the freezer to stop cooking while you assemble the rest of the salad. 

3. Place the buttermilk, mayonnaise, cider vinegar, Dijon mustard, honey, onion, and garlic in a small jar with a tight-fitting lid. Shake well, until the honey and mustard are dissolved. 

4. Place the broccoli slaw, broccoli florets, drained craisins, and toasted almonds in a large bowl.  Pour the dressing over the salad. Toss well.  Serve immediately. 

This salad will yield eight servings.