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Creamy Broccoli Slaw
2008 Ellie Krieger, All Rights Reserved
- Total Time:
- 45 min
- Prep:
- 15 min |
- Inactive Prep:
- 20 min |
- Cook:
- 10 min
- Level:
- None
- Yield:
- 6 servings, 1 serving equals 1 1/2 cups coleslaw
Ingredients
- 1 cup lowfat Greek yogurt, or strained yogurt
- 1/3 cup raw sunflower seeds
- 3/4 teaspoon salt, divided
- 1/4 cup lowfat buttermilk
- 3 tablespoons lemon juice
- 2 tablespoons mayonnaise
- 2 teaspoons spicy brown mustard
- 1/4 teaspoon black pepper
- 1 1/4 pounds broccoli stalks (from about 2 1/2 pounds broccoli bunches)
- 1 large or 2 medium carrots
Directions
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.
Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.
Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve.
Serves: 6
Calories:125
Total Fat: 6.5 grams
Saturated Fat: 1 gram
Protein: 8 grams
Total carbohydrates: 10.5 grams
Sugar: 5 grams
Fiber: 4 grams
Cholesterol: 2 milligrams
Sodium: 390 milligrams