Marcus Nilsson
Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.
Recipe information
Total Time
20 minutes
Yield
8 Servings
Ingredients
1
/3 cup mayonnaise
3
Tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
1
small bunch broccoli (about 12 oz.)
1
/2 medium Napa cabbage, thinly sliced (about 6 cups)
2
scallions, thinly sliced
8
oz. sugar snap peas, thinly sliced
4
Tbsp. chopped fresh chives, divided
2
/3 cup buttermilk
Need to make a substitution?
Preparation
Step 1
Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
Step 2
Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 Tbsp. chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 Tbsp. chives.
Step 3
DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 8 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 170