CREAMY BROCCOLI SLAW {ellie krieger}

By grinder

*1 serving equals 1½ cup coleslaw and about 1 Tbsp. sunflower seeds

Cal 125/Total Fat 6.5g/Sat Fat 1g/Mono Fat 1g/Poly Fat 2g/Pro 8g/Carb10.5g/Fiber 4g/Chol 2mg/Sod 390mg
*Excellent source of: Fiber, Vitamin A, Vitamin C, Folate, Manganese *Good source of: Protein, Thiamin, Riboflavin, Vitamin B6, Calcium, Copper, Magnesium, Phosphorus, Potassium, Selenium

Ingredients

• 1 cup lowfat Greek yogurt {8.5oz}
• 1/3 cup raw sunflower seeds
• 3/4 teaspoon salt, divided
• 1/4 cup lowfat buttermilk {2.25oz}
• 3 tablespoons lemon juice {1.5oz}
• 2 tablespoons mayonnaise {.5oz}
• 2 teaspoons spicy brown mustard
• 1/4 teaspoon black pepper
• 1.25 lb. broccoli stalks {2.5 lb.broccoli bunches}
• 1 large or 2 medium carrots

Preparation

Step 1

Preheat oven to 300°F.

Place sunflower seeds and ¼ teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool.

Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, ½ teaspoon salt and pepper. Whisk to incorporate and reserve.

Peel tough outer layer of broccoli stalks and trim off ¼” from bottoms of stalks {should be about ¾ lb. 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.

*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 20 minutes.