I’m hoping it’ll work on my dude! He’s an avowed veggie skeptic… but has recently started coming around (butter & a certain steak seasoning of a Canadian persuasion have been a big help!). Broccoli is one of my favs and it’s a frontier I’m eager to help him navigate! Stand by for results!
I am SO HAPPY that I watched this because I never thought of peeling the stalks. I did so this weekend when I made a broccoli salad (with red onion, sun-dried tomatoes, calamata olives, feta cheese, and slivered almonds - with a lemon, honey dressing - so good!) The peeled stalks are SUPER DELICIOUS!!!!! I am dairy-free but will try to make a vegan version of your recipe. Thank you so much!
Yes!! I’m a broccoli lover so I knew I would devour this dish (and I did) but my husband doesn’t like broccoli at all, “It tastes green.” he says. But he ate a huge bowl of this with his dinner last night! The downside, it’s all gone now 😞
I made this last night and it converted me! I’m so happy because my 3-year old daughter loves broccoli and I never have, so I’ve been looking for ways to try to like it more and this recipe is a keeper. I’m jealous of moms who craved broccoli during pregnancy ... I just craved ice cream.
I’ve read you for YEARS and now I get to watch you!?!? HORRAY! You’re adorable and funny and brilliant, oh and a great recipe creator. Thank you thank you!
Made this for the first time just by watching the video, haven’t seen the recipe yet. But, why the heck would I read the recipe when I can enjoy making it with you!?! You’re such a great presenter and an utter joy to cook with! Thank you for all the great recipes, yours have a higher hit rate than pretty much anyone else. Thank you Deb!!
Deb, I cannot believe that you are only just starting to do these videos, you are such a natural!! Saw you in Bath, uk on your first book tour and have been cooking with you ever since. thanks for all the dinners! Deb H - also using teenagers account!!
Hi deb, so happy to see you with a RU-vid channel. You are the OG of cooking blogs! Would you be willing to do a video showing your kitchen and how you store your stuff? (Love your hanging pots). As a veteran, I’m sure you have many tips, tricks and practical points that would be so helpful! Thank you!
Hi Deb - I've been following you for years - Love the broccoli slaw - a great recipe - will be making it a lot. As for having the onions making you cry - I keep onions in the refrigerator - they don't make you cry. Love your posts - and love your videos. Thank you!
I have it in the fridge at all times. I actually use more nuts and cranberries, and less onion, so it really is like salad and desert combined. Broccoli is SOOOO good for you and this recipe makes it easy to check the cruciferous box on my diet to-do list.
I am really enjoying your videos/tutorials...they inspire me. I have both of your cookbooks and just retired from teaching 1st grade after 25 plus years, I think I’ll finally be able to spend more time cooking! Yay - thank you!
I'm loving this new series, you're reminding me of all the recipes I've saved over the years that I haven't had the chance to make yet! Making this today!
Been a fan for years and it's wonderful to see you live. The "Rors-broc" moment shows what a creative, entertaining and positive kitchen presence you are! Thank you for all the amazing recipes - I don't think I've ever tried one that has disappointed.
This is my go-to potluck dish for the summer, and is ALWAYS a hit (great as leftovers too!). I could so relate to the task of chopping up all that broccoli (i actually julienne it by hand) wondering each time why I make this over and over again. Oh yes, IT. TASTES.GREAT. Thanks Deb for such a great recipe.
Very similar to another broccoli salad w/ bacon, cheese, onion, sunflower seeds, etc. that is also SO delicious. The other salad that you introduced us to that we keep making is the cucumber avocado green onion salad w/ a spicy lime mayo dressing that is AWESOME!
You're adorable and so easy to watch. I've loved your recipes for years, and it's so nice to be able to "meet" you this way and watch you cook. So glad you started doing RU-vid videos!
I am overjoyed to see you post videos! Always loved your blog and cookbooks and now love seeing your process, like how to cut and appreciate broccoli shapes.
Love you , Deb! Your personality is so relatable. Great recipe! You're a joy to watch, so hilarious not taking yourself seriously. Keep the videos coming.
This is one of the best recipes ever. I'm here to vote for toasting almonds, whether you want them whole or in pieces, Toasting almonds makes them SO good...
That dressing looks so delicious. I remember eating this slaw as a kid at church potlucks, but I haven’t thought about it in years. I can’t digest raw broccoli, so I haven’t eaten it in years. Nobody ever made homemade dressing for it either. I LOVE homemade ranch dressing. I actually make homemade ranch seasoning with lots of buttermilk powder and put it in Greek yogurt to make a dip. I don’t add the ground peppercorns because they lose their flavor so quickly. I have a Skeppshult cast iron spice grinder, and I grind up the dried herbs to get more flavor out of them and make the texture more creamy instead of having what feels like little shards of pine needles in my mouth. I got so tired of sweet yogurts, and I wanted a savory one. So I mix seasoning into a little tub of Fage yogurt and eat it with grape tomatoes and sliced cucumbers. I also add a lots of freshly ground peppercorns (Penja white peppercorns are sooo good) , a little wine vinegar or balsamic, and a little bit of olive oil. Guilt free, it’s actually good for you Ranch. If I have plain kefir, I’ll add a tablespoon or so for the extra good bacteria. It also makes the yogurt a little runny so it’s more like dressing than dip. You can also add a squirt of mayonnaise if you want a more classic ranch dressing.
I’m making this for sure. Without the raw onions. I think it will still be 😊 great. On a side note, I shared your blueberry muffin recipe with a friend nad she said it is the Best blueberry muffin she has ever had or made. I agree. It was good.
I watched your video but not quite convinced by raw broccoli slaw however I made your mango with mint and cashew slaw for the first time this last weekend. My son and his partner were visiting us and we all loved it. My boy has always been picky and probably gets it from me!
OK, my girl fan moment. Deb, you are even better when I can hear and watch you! And yes if you don’t like flip flops, just put this dressing on them. 😂
That’s such a charming comment! 😉 I’m gonna put this dressing on ANY AND ALL pieces of footwear… so I can wear ‘em to a certain place that rhymes with SchmavorSchmown! 😂
I make this all the time from the recipe book one of my absolute favorites I had it for breakfast lunch and dinner. I don’t chop the cranberries and I add lots of extra it is my favorite part of the salad
I have just screamed at the screen "Deb Perelman! look its Deb Perelman" as you popped up on my screen after i watched Kenji make potato salad. I had no idea you were on youtube. It is both so very cool and so very strange to actually see for the first time someone who has been a 'blog' after years of reading. Anyway its wonderful to see you here. Thanks for all the recipes !!
You’re even more adorable on video than in the blog. So glad I found your channel. Have been a follower or smitten kitchen for years and I can’t believe I didn’t know you were on RU-vid!
Update: It was a hit! So delicious. I've never even seen buttermilk anywhere in my country, so I used plain yogurt thinned out with a little milk. It was truly delicious. Oh, another small change I made was that I blanched the broccoli florets for one minute and immediately dunked them in ice water. The broccoli sliced well and kept its crunch and bright color beautifully. Thank you for the recipe, Deb. 👍👍
I want this! Wish I had the ingredients already 😋. Question: are almonds sold pre-cut where you are or do you need to slice/cut them yourself? Either way, I think the cutting will be more of a hurdle to me than the roasting (which I'll do quick and dirty in a dry frying pan!)
My husband's account not mine haha, chloe here. I went out and got blueberries and sour cream right after watching your first video, looks like I might have to do the same re broccoli, buttermilk and dried cranberries. The only thing wrong with this video is, it's not long enough!
Deb you are a joy to watch live, especially after all these years following your work! Can I ask about that very cute measuring cup you have the buttermilk in around 5:15 minute mark? Is it something that's still on the market?
Is this a time where using re-hydrated powdered buttermilk would work? Or the add vinegar to milk trick? Or substitute yogurt?...Fresh buttermilk is becoming hard to find in my area, a lot of stores have stopped carrying it for some reason.
I made it with Greek yogurt. It’s tangy. I added a pinch more of sugar and some more cranberries and it evened out the flavor. I didn’t measure out the dressing ingredients just added a spoonful of yogurt and then a bit more. I basically played around with it. Good luck. It’s a good salad.
What Alex KG said about yogurt, I agree. If you can get kefir, use that. I'd probably go with a thick soured dairy that I thinned with 1T milk or water vs. clabbering fresh milk for this dressing.
Great salad. I was lazy and 1) used a bag of broccoli slaw mix; 2) used Greek yogurt instead of buttermilk; and 3) only had dried cherries and made do with them.
If you don't like the bite in red onion, you can chop them a bit bigger, let sit in lemon juice while preparing salad, then add near the end along with the lemon juice. Onion haters will thank you!!! Add real bacon bits and sunflower seeds or nuts of your choice. We used to use raisins or chopped dates before craisins became popular. Golden raisins and dries apricot would be divine. Almost any acidic liquid would be great with the mayo... apple cider vinegar, red wine vinegar, lemon or lime juice.
