This side is from Mabel’s BBQ, located in Cleveland and Las Vegas.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup buttermilk
- 3/4 cup plain Greek yogurt
- 1/4 cup apple cider vinegar
- 2 tablespoons packed light brown sugar
- 1 tablespoon Bertman Ball Park Mustard or other stadium-style brown mustard
- 1/4 teaspoon grated nutmeg (preferably freshly grated)
- 1/2 cup chopped fresh dill
- Kosher salt and freshly ground pepper
- 1 large bunch broccoli, cut into small florets; stems peeled, quartered lengthwise and thinly sliced
- 1 cup roasted salted peanuts
- 1 cup dried cherries
- 1 cup thinly sliced scallions
Instructions
- In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
- Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 528 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 10 g |
| Sugar | 44 g |
| Protein | 22 g |
| Cholesterol | 10 mg |
| Sodium | 1012 mg |
Reviews
This salad has lots of flavor and everyone at the cookout loved it. I made it with 1/4 cup dill weed (because a review said it was a lot), and substituted crazens for the cherries and walnuts for the salted peanuts (because that’s what I had on hand). I whipped up the salad dressing the day before making the salad and refrigerated it over night to give it a chance for all the flavors to meld together. Next morning, I tossed the salad ingredients together then drizzled on the dressing. I mixed all ingredient to coat well, then covered the salad bowl with wrap and refrigerated it for a few hours until I served it at the cookout. It was loaded with flavor and everyone loved it. I will definitely make it again.
This broccoli salad is different and great. Allow yourself to take 3 to 4 bites to decide. At first it seemed a bit sour, then to dilly and then to crunchy. After that what happens is it becomes addicting. I will decrease dill by half next time. But this is a keeper. Cannot wait to get back to get togethers to share this new tasty discovery with family and friends!
Hi Micheal you are one of my all time favorite chef I made your Broccoli Salad for my 4th of July cookout and everyone in my family loved it was a big hit thank you so much for sharing your recipe with me sincerely chad Norman from North Carolina