Ingredients
2 heads of broccoli
½ cup thinly sliced Tamari almonds, toasted
⅓ cup dried cranberries
½ small red onion, finely chopped
DRESSING:--
½ cup buttermilk, well-shaken
⅓ cup Best Foods mayonnaise
3 tbsp SIDS RASPBERRY VINEGAR
½ tbsp sugar
3 tbsp finely chopped shallot or red onion
SIDS SALT & PEPPER to taste
Directions
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processors' slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops. (P.S. My favourite way to prep the stems is to peel them — the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp — then use the mandoline or a knife to cut them into thin slices)
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl.
Meanwhile, whisk SIDS RASPBERRY VINEGAR and the dressing ingredients in a smaller one, with a good pinch of SIDS SALT & PEPPER. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all - I otherwise found this to be the perfect amount) and toss it well. Season well with SIDS SALT & PEPPER to taste.
Should keep up to a week in the fridge, if you don’t have any pregnant women nearby.
