Tangy Broccoli Slaw

Name: Tangy Broccoli Slaw
Total time: 20 min
Ingredients: 1 cup plain unsweetened kefir; 2 tablespoons apple cider vinegar; 1 teaspoon pure maple syrup; 0.75 teaspoon Dijon mustard; 1 clove garlic, grated; 0.25 teaspoon freshly ground black pepper; 1.25 teaspoons kosher salt, divided; 1 head broccoli (about 1 lb., 3 oz.); 1 tablespoon olive oil; 0.5 cup toasted sliced almonds; 0.33 cup dried sour cherries; 3 tablespoons finely chopped shallot (from 1 small shallot)

4.8

(4)

1 Review

Few vegetables transform so fully when cooked as broccoli. This duality of flavors—crunchy and sweet when raw, earthy and nutty when roasted—is featured in this deliciously complex slaw. It’s a fresh take on your standard summer side, courtesy of a tart kefir-based dressing, which happens to be gut-friendly and aid digestion. Tangy dried cherries bring a hit of sweetness to each bite, while toasted sliced almonds draw on the umami notes in the roasted bits of broccoli. It’s flavorful enough to steal the attention of a range of salads and sides, but versatile enough to pair with a variety of proteins. Try it alongside poached salmon, grilled chicken, or pan-fried tofu.

By

Ananda Eidelstein

Updated on October 10, 2022

Broccoli Slaw Recipe — Photo: Andrew Purcell

Hands On Time:

20 mins

Total Time:

20 mins

Yield:

4 serves

Ingredients

1 cup plain unsweetened kefir
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
¾ teaspoon Dijon mustard
1 clove garlic, grated
¼ teaspoon freshly ground black pepper
1 ¼ teaspoons kosher salt, divided
1 head broccoli (about 1 lb., 3 oz.)
1 tablespoon olive oil
½ cup toasted sliced almonds
⅓ cup dried sour cherries
3 tablespoons finely chopped shallot (from 1 small shallot)

Directions

Whisk kefir, vinegar, syrup, mustard, garlic, pepper, and 1 teaspoon salt in a large bowl.
Preheat broiler with rack about 6 inches from heat. Cut stalk from broccoli head; peel stalk and finely chop. Finely chop one-third of broccoli crowns. Add chopped stalk and crowns to dressing.
Cut remaining broccoli crowns into florets; toss florets with oil and remaining ¼ teaspoon salt on a rimmed baking sheet. Broil until charred in spots, 5 to 7 minutes. Let cool for 5 minutes.
Add roasted broccoli, almonds, cherries, and shallot to raw broccoli in dressing and toss to coat. Serve immediately or refrigerate for up to 24 hours.

Chef's Notes

Gut-friendly kefir. Think of this creamy, fermented drink as a pourable version of yogurt. It's packed with probiotics and low in lactose, making it easier to digest than traditional dairy. Look for unsweetened varieties to use in smoothies, overnight oats, or dressings.