1/2 cup mayo
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
SLAW
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
GOCHUJANG-BUTTERMILK RANCH:
Whisk together all ingredients and refrigerate until ready to use. For best flavor, allow to sit overnight.
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.
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).
OPTION: Traditional coleslaw mix or shredded kale for the broccoli.