When I went to the grocery store this week I was super excited to see that they finally got in some new produce! Since I live in such a small town we rarely have anything out of the ordinary and it's very difficult for me to find ingredients. I was happy to see they had bags of broccoli slaw as one of their new products. Not only is it great to make the actual slaw dressing but it's also wonderful in Asian dishes.
I quickly grabbed up two bags intending to make broccoli slaw when I got home. Unfortunately I couldn't find my regular dressing recipe so it took a few days before I found one I was happy with. The buttermilk dressing is slightly sweet and very creamy. I added in some cheddar cheese as well. If I had bacon in the refrigerator I would have added that in as well. The resulting slaw was crunchy with a creamy dressing and a bite from the sharp cheddar. It was perfect as a picnic or BBQ side dish.
Broccoli Slaw (dressing adapted from Smitten Kitchen)
10 oz. bag broccoli slaw
½ c. buttermilk
⅓ c. light mayonnaise
2 T. champagne vinegar
1 T. sugar
2 T. finely chopped shallots
½ t. garlic powder
1 t. black pepper
1 t. salt
¼ c. shredded sharp cheddar cheese
1. In a bowl combine the buttermilk, mayonnaise, vinegar, sugar, shallots, garlic powder, pepper, and salt. Mix well.
2. In a large bowl mix together the broccoli slaw and cheddar cheese.
3. Pour the dressing over top of the broccoli slaw and mix well to combine. Allow to sit in the refrigerator for at least 1 hour before serving. Broccoli slaw will last up to 5 days in the refrigerator.