And the dressing. Truth → it’s all about the dressing. Sorry, broccoli. We love you—we really do—but this lemony buttermilk dressing makes the salad. Little broccoli florets are the perfect veggie to capture the maximum amount of dressing. Give it a minute to work its way into all the broccoli nooks and crannies, and your broccoli coleslaw will be even more stellar.
Crunchy broccoli. It’s like being that person who eats all the broccoli from the veggie tray (dipped in ranch dressing, of course) before anyone even gets to the party. You do that, too, right? Eating your daily veggies is SUPER EASY when they taste this good. It’s a keeper! If, for some weird reason, you don’t eat it all for dinner, put the leftovers in your fridge and call it lunch. BBQ season is upon us, and this salad deserves to be brought to all your outdoor events. Lemons! Gawd, I love those lip-puckering beauties. Don’t worry, this salad is definitely not lip-puckering. I tone that down with buttermilk and a little honey. But it does have a light and bright lemony kick. Yum! Sweet cranberries, crunchy almonds, and crisp red onions = yum all around.
That’s it! You now have all of the broccoli’s good parts to add to your slaw. If you want to make this for lunches this week, divide the dressing between a couple of mason jars and top with the broccoli slaw. When you’re ready to eat, give the jar a good shake to mix the buttermilk dressing with the coleslaw. Delicious and healthy! My daughter goes seriously nuts over this salad. I have to make compromises that go something like, “If you eat three more bites of chicken, you can have more salad.” This is a miracle salad.
Did you make this?
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