Creamy Broccoli Slaw

  • Total: 45 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 6 servings, 1 serving equals 1 1/2 cups coleslaw
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.
  4. 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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