I am surprised I ever made this slaw, because when I first saw this recipe the only thing I could think was "ew, raw broccoli."Then came January 31st and I had the broccoli and the other ingredients in my fridge and suddenly making this summery slaw seemed beyond perfect. Although I am still trying to figure out what makes a slaw a slaw, the one thing I am certain about is that I will definitely be making this slaw again once summer finally rolls around. It seems to me that this slaw belongs as a side dish at a barbecue (or clam bake), mounded on top of a char-grilled burger or eaten plain for a quick lunch. No matter how you serve it, it will be just right.
(adapted from Smitten Kitchen)
2 heads of broccoli, shredded
1/2 c. slivered or crushed almonds, toasted and cooled
1/2 c. yogurt
2 tbsp. mayonnaise
1/4 c. white wine vinegar
1 tbsp. sugar
1 tsp. sriracha (or other hot sauce, adding more of less depending on your taste)
1 shallot, finely chopped
1) Whisk together the ingredients for the dressing (yogurt, mayonnaise, vinegar, sugar, hot sauce, and shallot).
2) Toss together the broccoli, almonds and dressing making sure the whole thing is well coated.
3) Set in the fridge and wait a few hours before serving to make sure the flavors really meld. This will keep in the fridge for a few days.
• I used a mix of almonds and sunflower seeds because it's what I had on hand.
• The original recipe calls for the addition of 1/3 c. dried cranberries, which I imagine would be good although it's not really up my alley; if it's up your alley, go for it.