Our simplest spring and summer recipe with the tastiest creamy dressing. This broccoli slaw is quick and easy to make!

• 2 heads of broccoli
• 1/2 cup thinly sliced almonds, toasted
• 1/3 cup dried cranberries
• 1/2 small red onion, finely chopped

• 1/2 cup buttermilk, well-shaken
• 1/3 cup mayonnaise
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

1. Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandolin to cut it into thin slices, or simply hand chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops. (P.S. My favorite way to prep the stems is to peel them — the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp — then use a knife to cut them into thin slices.)
2. Toss the sliced broccoli with the almonds, cranberries, and red onion in a large bowl.
3. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper.
4. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well.
5. Season well with salt and pepper to taste.