Roasted veggies are well and good, but I was willing warmer weather to come with something lighter and fresher. I keep coming back to this broccoli slaw recipe from Smitten Kitchen, so I adapted it to use what I had in my refrigerator.
I started with two hefty bunches of broccoli, roughly chopped and then run through the food processor in batches. You could use a mandolin, or grate them, or even just finely chop them.
Next, I grated three carrots and added them to the bowl.
Thinly slice two shallots, or half a red onion, and toss that in there too.
Three scallions, just the white and light green parts, chopped up and added to the mix.
I stopped here, because J doesn't like fruit or nuts in his slaws, but when I packed leftovers for lunch the next day, I added one of these guys to the mix. The roasted nuts (walnuts, pistachios, pecans) and dried cranberries added some great contrast - a little crunch, a little sweetness - and because I mixed them in right before eating, they didn't get soggy sitting in the dressing over night. So I would recommend adding probably half a cup each of roasted nuts and dried cranberries, but only just before serving.
To make the dressing: one third cup buttermilk, one third cup mayonnaise, and two tablespoons apple cider vinegar. Mix the dressing well, then incorporate into the slaw, then salt and pepper to taste.