I am not a fan of substitute foods, i.e. “Let’s substitute Ritz crackers in this pie and everyone will think they’re apples!” or “”Carob and chocolate look the same – they must taste the same, right?” No thanks. (Whatever happened to carob? It was a sort-of rage for a while back in the 1970s and then I guess it died the death it deserves.)
Coleslaw, to me, is cabbage with a couple of minor supporting players and a sweetish dressing. So I was surprised at myself when I saw this recipe on Epicurious and thought it sounded good, and even more surprised when it turned out to be really good. I’ve simplified this from the original, which included Napa cabbage. It’s easy and you get to practice your mad knife skillz. I guess you could buy a packet of that already-shredded broccoli, but there’s such a thing as carrying convenience too far, and that exceeds my limits.
- 1 head or bunch broccoli
- 1/2 head white cabbage
- 3/4 cup buttermilk
- 1/4 cup mayonnaise
Slice the broccoli into teeny florets and thin matchsticks (or as thin as you can get them). Don’t obsess.
Slice the cabbage likewise into thin slivers. Mix broccoli and cabbage in a bowl.
Combine the buttermilk and mayonnaise in a jar, stirring until you don’t have any lumps of mayo floating around. (At this point you can add some dill, salt, pepper, and garlic if you so choose.)
Toss the dressing with the veggies. Make this ahead a few hours and let it sit in the fridge until you need it. This keeps really well for several days.
(Sorry about the blurry photo. Under the best of circumstances it still looks like lawn clippings.)