Chef notes
It's a healthy version of a classic dish we all know and love, and it utilizes a part of the broccoli and kale that most people throw away. The gochujang-buttermilk ranch takes it to the next level.
Technique tip: Make this the day before to develop more flavor and tenderize the broccoli. To shred your own broccoli, cut the florets off of the broccoli and reserve. Use a vegetable peeler and peel the broccoli stems to remove the tough, fibrous exterior. Box-grate the stems and florets (on the large holes of the box grater).
Swap option: Traditional coleslaw mix or shredded kale for the broccoli.
Ingredients
- 1/2 cup mayo, preferably Hellman's
- 1/2 cup buttermilk
- 1/4 cup chopped parsley
- 6 tablespoons sliced chives
- 1/4 cup chopped dill
- 2 teaspoons gochujang
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon mustard powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cups shredded broccoli
- 1 cup thinly sliced kale stems
- 1 cup julienned Granny Smith apple
- 1/2 cup sunflower seeds
- 1½ cups Gochujang-Buttermilk Ranch (recipe above)
Preparation
For the Gochujang-Buttermilk Ranch:
Whisk together all ingredients and refrigerate until ready to use. For best flavor, allow to sit overnight.
For the slaw:
In a mixing bowl, stir together the shredded broccoli, sliced kale stems, apple, sunflower seeds and Gochujang-Buttermilk Ranch. Use a rubber spatula or wooden spoon to mix everything together. Transfer to an airtight food-safe container and refrigerate until ready to use.
