Name: Creamy Broccoli Slaw
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
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.

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