I happened upon Smitten Kitchen's Broccoli Slaw Recipe about 2 years ago. This is my version after a couple of years of fiddling.

The adaptations came about for a number of reasons. I never have buttermilk in the house (which is what Smitten Kitchen uses), but I always have plain yogurt. I make yogurt all year round, and it's perfect for this kind of 'slaw' dressing mixed with mayonnaise.

I generally have honey in the cupboard because we keep bees, and like to use it instead of sugar so we get a small fix of raw honey. And the measurements are really simple so that I remember them without having to look up the recipe.

If it's a really great year, we've grown the broccoli and spring onions ourselves on our allotment.

Growing almonds and cranberries are rather beyond the Sussex climate however, so I buy those :) Another advantage of simple measurements using cups and tablespoons: you simply scale up for a crowd.

I tried making this is in large batches, but its quite a runny dressing which tends not to keep its body after a couple of days. It might work better with shop bought yogurt, I think mine is quite fragile and splits easily. So in our house it is best freshly made. And because it's so easy, it only takes 5 minutes to put together anyway.

We have Broccoli Coleslaw at least twice a week during the summer. It is, quite simply, the greatest ever salad accompaniment to bbq food.

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Make your broccoli coleslaw with purple sprouting and red onion. Et voila! Pretty purple salad. #broccolifest #foodfromscratch #salad #saladdays

A post shared by AlmostOffGridBev (@almostoffgridbev) on Apr 17, 2019 at 11:28am PDT

Broccoli Coleslaw Recipe

(adapted from Smitten Kitchen's Broccoli Slaw)

Serves 2-3, or more if you're having lots of mixed salads

1.5 cups washed and chopped broccoli florets

1 cup dried cranberries

1 cup flaked almonds

1 spring onion, finely chopped

and for the dressing:

1.5 tbsp plain yogurt

1.5 tbsp mayonnaise

1.5 tsp raw honey

1.5 tsp cider vinegar

salt & pepper

Toast the flaked almonds under the grill for about 3 minutes until they start to go brown. Watch them, one minute they're fine, the next minute they're burnt.

Meanwhile mix together the chopped broccoli, dried cranberries and chopped spring onion in a bowl.

Let the almonds toasted almonds cool whilst you make the dressing. In a small bowl mix together the dressing ingredients with a small whisk or fork, then season with the salt and pepper.

Mix the flaked almonds into the salad and then coat in the dressing. Serve immediately.

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