- Total: 45 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 6 servings, 1 serving equals 1 1/2 cups coleslaw
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 125 calorie
- Total Fat
- 6.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 2 milligrams
- Sodium
- 390 milligrams
- Carbohydrates
- 10.5 grams
- Dietary Fiber
- 4 grams
- Protein
- 8 grams
- Sugar
- 5 grams
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.
