This recipe is a variation on the Smitten Kitchen broccoli slaw I mentioned last month. My version has become a real favorite at our house. Normally, I’d make half this much for the two of us, but these amounts are nice because you can use up whole containers and have no awkward leftover ingredients.
Slaw for a crowd
1 cup buttermilk
700 gram container plain greek yogurt (approx. 1 1/2 c)
2 tablespoons cider vinegar
1-2 teaspoons lemon pepper seasoning
1/4 cup dried scallions (I get mine from Penzey’s) or equilvalent diced red onion
Whisk the above together and then mix in:
2 10-12 ounce bags of broccoli slaw, shredded cabbage, or whatever slaw-ish mix you prefer (I like the rainbow mix of broccoli, cauliflower, and red and green cabbage)
1 10-12 ounce bag shredded carrots
Make up to a day ahead of time. Before serving, stir in 1 cup of slivered almonds.