With the advent of grilling season, I'd like to welcome you to Menu For One's Slaw Week! What goes better with a hunk of smokey goodness straight off the grill than something colorful, crunchy, and a little tangy?
I didn't grow up eating slaw. Not for any particular reason - I don't think my mom had anything against it, it just wasn't something she made. If anyone did have something against slaw, it was me. Slaw always meant little orange, white and green matchsticks of who knows what, slathered in mayo and vinegar, scooped into a little white paper cup and placed by the lunch lady on the side of my tray. I don't even think I tried it (did any kid?). And although I don't remember specifics, I'm pretty sure it wasn't worth much on the cafeteria trading floor.
Who knows? For years, I may have been missing out. If you've ever felt the same way, today can be the first slaw day of the rest of your life. This first recipe of slaw week comes courtesy of Deb Perelman of SmittenKitchen.com, a woman with a serious hankering for slaw. Aside from the buttermilk, you may already have everything on hand.
Broccoli Slaw with Almonds, Dried Cranberries, and Red Onion
by Smitten Kitchen
Take a head of broccoli and cut into thin slices. I used my food processor's slicing blade - watching it just never gets old. Toss then in a large bowl with 1/2 cup of toasted sliced or slivered almonds, a handful of dried cranberries, and half of small red onion, finely chopped.
[With regard to the cranberries, my brother Stewart turned me on to Traverse Bay, a company that sells all sorts of dried fruits online. I bought a box off of Amazon to see what all the fuss was about - Ocean Spray Craisins seemed fine enough to me. But seriously, take the taste test challenge. I ate these by the fistfuls.]
Back to slaw. In a small bowl or lidded jar, combine 1/4 cup buttermilk, 2 dollops of mayo, 1 tablespoon cider vinegar, 2 teaspoons of sugar, 2 tablespoons of red onion, finely chopped, and a pinch of salt and pepper. Whisk (or shake if using a jar) to combine and toss with the broccoli mixture. And you didn't even have to use the stove! [no small thing on a day like today. Here in Atlanta it was in the upper 90s and my A/C has been working overtime.] If you wanted to, you could probably assemble this all outside next to the grill. Depending on your appetite, there should be enough for lunch the next day. Enjoy!
Next up: Raw(!) Asparagus Salad...
