Broccoli Slaw

Last week I mentioned making broccoli slaw for my friend’s baby shower and promised a recipe. I have been thinking about broccoli salad/slaw for  a while. Near my office is a shop that sells crab cakes, and they are pretty good, but their broccoli salad is what everyone raves about. When I tried it I was won over immediately, and these two broccoli events inspired this broccoli salad, and I think there is another recipe percolating in my brain, and heading your way soon. If I were less lazy I’d shred my own broccoli, but I relied on a bagged broccoli slaw which worked fine.

I used pecans because I always have them on hand (in my freezer) but you could substitute walnuts if you prefer. I have seen recipes using sliced, toasted almonds, but I think those are too delicate for such a robust salad. I am also pretty partial to pecans, especially when they’re toasted. No matter what type of nut you use, toasting is imperative.

Aside from the dressing the nuts and cranberries were all I added so this thing comes together in a flash. It is a great recipe to make a day ahead, but I ate some immediately and it was just delicious with some leftover chicken. If you’re going to make it a day early I commend your planning, and urge you to wait to add the pecans until right before you serve the salad for maximum crunchiness.  Store them in an airtight container, then throw them into the salad and toss again. Making it a day ahead will also allow the cranberries to rehydrate and they will plump up nicely.

Bring this as a side for your neighborhood potluck, or serve it with the rotisserie chicken you picked up because you got stuck in traffic on your way home, and you’re too hungry to cook (or is that just me?) If you are feeling ambitious or need to impress someone you could lift this salad to  new level by adding bought or homemade candied pecans instead of the more pedestrian toasted ones.

As I said I am already thinking of more slaw recipes; with crumbled bleu cheese, scallions and bacon, or maybe with oranges and red onion. Hmmm. I may even start chopping my own broccoli, who knows. Until then, please enjoy this recipe, and please let me know what you think!

Broccoli Slaw

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Serves	6-8
Prep time	15 minutes
Meal type	Salad, Side Dish
Misc	Serve Cold
Occasion	Barbecue, Casual Party

Ingredients

• 2 bags broccoli slaw (12 oz each)
• 1 cup pecans
• 1 cup dried cranberries
• 3/4 cups mayonnaise
• 1/4 cup cider vinegar
• 3 tablespoons maple syrup
• fresh ground pepper
• 1 teaspoon kosher salt

Directions

Step 1

Preheat oven to 350F, and toast pecans for 8-10 minutes, until fragrant, but do not allow to brown When pecans are done, let cool, then coarsely chop by hand or in a food processor

Step 2

In a medium bowl whisk together mayonnaise, vinegar, maple syrup salt and pepper Put slaw into a large bowl, add cranberries Toss with dressing This is a great salad to make a day ahead of time, but no matter when, do not ad nuts until you're ready to serve, Then toss in pecans and serve.