This healthy side dish is the perfect compliment to the pork burger. An added bonus -- you can make it ahead of time!
- 2 heads broccoli
- ½ cup thinly sliced almonds, toasted (you can also substitute walnuts, hazelnuts or pine nuts)
- 1/3 cup golden raisins
- 1/2 cup buttermilk**
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (I like to use coarse salt)
- Freshly ground pepper
Cut the florets off the large stalk part of the broccoli. I find it’s easier to cut the broccoli into thin pieces if I work on the florets separately. Starting with the florets, slice them into very thin slices. For the stalks, use a mandoline or sharp knife to slice the stalks/stems into very thin matchstick slices.
In a medium bowl, toss the sliced bits of broccoli with the almonds and golden raisins. This basic slaw is a great springboard for adding additional ingredients you may have on hand. Thinly sliced kale, shredded carrots, dried cranberries, radicchio would all be delicious, and healthy, additions to this slaw.
In a small bowl, whisk the buttermilk, mayonnaise, apple cider vinegar, sugar and salt into very smooth. You don’t want any lumps in the dressing.
Pour the dressing over the salad mixture, add the pepper and toss until the salad mixture is evenly coated with the dressing.
Serve immediately, or you can make it 2-3 days ahead.
**If you don’t have buttermilk on hand, add 1 tablespoon fresh lemon juice or vinegar to 1 cup milk. Let it stand 5 minutes, mix well, and VOILA, you have buttermilk!
Inspired by recipe in Smitten Kitchen Cookbook