broccoli slaw

broccoli slaw

You know, I’ve a bone to pick with June. A huge, larger-than-life, we’re -no-longer-BFFs, please-take-your-rainy-self-somewhere-else bone. It’s not just the rain. They say April is the cruelest month? I think if Chaucer was witnessing June, 2009, he might reconsider his claim.

You see, on top of this weather, which would be enough to gripe about, I’ve sustained multiple stress fractures on not one, but two of my toes from running. That’s right – I’m an overachiever even when it comes to fractures. And so in the last week and a half, I’ve been limping and ambling and being generally quite annoyed with my left foot. And the bones in it. Hence lots of bones to pick with June. Get it? Bones? Fractures? Anyone? Anyone? [Deafening silence befalls.]

I know, I have a horrible sense of humor.

At least, when it comes to finding a perfect summer slaw, I can nail it. Jokes–not so much. But picnic ideas–I got that covered.

broccoli slaw

I suspect that this weather this is somewhat my fault. You see, every time I’ve attempted to put away winter clothes and hang my summer ones, the weather would take a turn for the worse. We’d get clouds, rain and wind and it would get cold for days. Well, this time is no different. New Yorkers, just look outside – do you see what I see? I mean, really, can’t we just wear flannel pajamas to the office and walk around in slippers and mugs of hot chocolate?

Hot chocolate in June must sound crazy, but what’s crazier is that I’m about to suggest that you make a salad. The last thing on your mind, if you live anywhere in the Northeast corridor, is a salad. A soup, a stew, something warm and comforting, perhaps, but a salad sounds positively inappropriate.

broccoli slaw

After all, salads are for hot days, when it’s muggy and oppressive and you need something crunchy and refreshing to cool you down. Something so delightfully uplifting that you forget the heat’s intensity and sink back in your outdoor chair with an aaaahhh.

But, this is what I have for you, as I’ve promised to write up this recipe weeks ago and that lovely friend is patiently waiting and not sending me reminder emails – something I surely would have done by now. And though I doubt that this broccoli slaw is something on her mind right now, I’m sure that when the weather improves (which will be someday, we hope), she’ll make it for dinner or lunch or maybe even a picnic with friends. Because this, my friends, will become my go-to salad this summer. I’m officially in love with this salad and I think you will be too.

broccoli slaw

I spied it at Kitchn originally and had it bookmarked on my computer for what seems like ages. And then I saw it over at Smitten Kitchen and it was Deb’s dressing that totally won me over and just like that, hours later, the salad was in the bowl, the dressing was drizzled over and the book club ladies finished the whole mess of it in one fell swoop.

I tweaked the recipe at bit in that I added an apple and some mint to give it a little more dimension. The mint just does the trick, I think. Think of lemonade and then of mint lemonade and you get the idea. And once weather returns to normal summer temperatures, I’ll be sure to make it again and again. For the time being however, I’ll stick with something warm and comforting like hot chocolate perhaps. And maybe a thick woolen sweater. In June.

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Broccoli Slaw
Adapted from Kitchn & Smitten Kitchen

Ingredients:
2 heads broccoli
1 apple (Fuji or Gala are perfect for this)
1/4 cup raisins
1/4 cup dried cranberries
1/2 cup finely chopped red onion
3/4 cup slivered almonds
3 tbsp finely chopped fresh peppermint leaves

Dressing Ingredients:
1/2 cup buttermilk
2 tbsp mayonnaise
2 tablespoons rice wine vinegar
1 tablespoons sugar
1/2 teaspoon salt
freshly ground pepper

Preparation:

Shred the broccoli in a food processor, using the grater disk (the attachment with the smaller holes, not the one with long, thin blades). I prefer to use all of the broccoli: stems and the florets – the stems give the slaw some crunch and texture. I only chop off the stem ends, but everything else goes into the slaw. In a large bowl, combine the shredded broccoli, apple, currants, cranberries, red onion, almonds and mint.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a few grinds of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.

16 Comments

  • Emily

    Seriously, what is up with June weather here in NYC?
    And don’t feel bad – June has been a particularly shitty month for me as well. To be perfectly honest, that apricot chicken has been the shining star of my June life. I’ve otherwise been in sort of a personal funk.

  • radish

    Maggie – indeed, and then we’ll be ready!
    Emily – so sorry to hear about the funk. This year has been ALL about personal funk for me so I am sending good vibes your way!

  • Amanda

    If I could box up the sunny hot weather we are having in California, I’d send it on your way. But in the meantime, maybe a certain Sassy Radish should think about a Californian vacation… You’ve got a couch to crash on for sure!

  • radish

    Oh Amanda, you’re much too kind!! I’m actually planning a vacation, though in September and to Italy of all places. A friend of mine and I feel we’re owed some wine, cheese and bread dipped in olive oil!! Next time out in CA, we’ll grab some coffee or wine!! Thank you! :)

  • edava

    Get better. And yes, please stop putting your winter clothes away in June, this NYer is stick of it, too. It’s a movie watching kind of day. If I could wear slippers to the office, I would, but the best I can do is just take of my shoes.
    Oh yeah, thanks for the slaw post, I love slaw.

  • Sues

    I had the biggest craving for hot chocolate a couple nights ago too. It’s crazy!! Right now it’s pouring in Boston and looks like it’s going to keep going at least until Tuesday. :(
    I’ve been seeing so many great slaw recipes lately, but I’m loving the way it sounds with broccoli!! Looks so pretty too!

  • Whitney

    It has been raining almost everyday here in Chicago too. Thankfully its warmed up a little from the rainy and 40s that started June.
    This looks like good slaw.

  • Becky and the Beanstock

    I feel your pain. No, really, I do feel it. Navicular fracture, also from running (mine’s eventually going to require surgery, but I’m putting that off till winter). And don’t get me started on the weather….
    But, the day just got much better, thanks to your broccoli slaw. Just lovely — and at least all that wet weather is good for something, no? I’m on a slaw kick lately (made some with kohlrabi) so I’ll no doubt try this one soon.

  • The Leftoverist

    I have always loved (versions of) this salad. I’m happy to be reminded of it. Here in Seattle, we had two very strange 92 degree days in early June, so we are relieved that it’s raining again. You may have heard what weather wimps we are out here.

  • Ulla

    My danish cousin made this for me in Copenhagen, or a variation and I feel in love with it. Thanks for the recipe. Mine was just a version of what I remember so good!:)

  • Nina

    The dressing is absolutely amazing! I’m using it now on a regular cole slaw as well. And I need to work on less shredding next time. I first tried it “Stew Lenards” – have you been there? Anyway, thanks so much – it was a treat!
    In case you read in Russian, there are great recipes by Pohlyobkin (His dissertation about Russian cousin (pls note dissertation is not a quote because it looks like he did get a PhD in culinary technology in Soviet times.)) I got his book about Slavic cusine in “St. Petersburgh” and it contained the best techical advice on borscht.
    http://www.kuking.net/8.htm
    Question: which restaurants would you suggest to visit in NYC? With the restaurant week looming, I’m hoping to take a full advantage of it this time…Thanks!

  • emily

    I do believe between you and Smitten Kitchen, I could find the right recipe for any craving. I made this slaw, more like yours – added the mint, apple – and it’s delish! And this is even before I let it mingle in the fridge. I’m too impatient for that.
    Now that summer is finally sort of here in NY, it’s such a yummy addition to the fridge!
    The mint was such a smart move. I mixed it up first without mint (thinking it wasn’t really needed) and it was missing “something”. I did 5-6 leaves, but as a chiffonade, and voila, it’s perfect. I definitely think I’ll finely chop them like you recommended… Every once in a while, my bite is extremely minty.

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