I don’t know about you, but I’ve always had an aversion to cooked broccoli – I much prefer it still crunchy, cooked the Chinese way, if it’s cooked at all. So when I saw this recipe for broccoli slaw on smittenkitchen.com, I knew I had to have it. Twice this weekend, in fact.
Ontario broccoli is in stores (in Karma, at least), so I used that, and plain yogurt instead of the buttermilk because I didn’t want to buy buttermilk just for this recipe, although the commenters are so in favour of the dressing that I might have to one of these days. The first time I made it with dried cranberries, and it was excellent, but the second time I used dried cherries, instead, and it was phenomenal. These are cherries my mother dried at home, but you can get them in some stores, too. I recommend unsweetened as the tart flavour sets off the broccoli just so. I could also see dressing it up with some feta or another flavourful cheese. I’ll save that for tomorrow.