Creamy broccoli slaw

  • 245g lowfat Greek yoghurt, or strained natural yoghurt
  • 45g raw sunflower seeds
  • 3/4 tsp salt, divided
  • 60ml lowfat buttermilk
  • 3 tbsp lemon juice
  • 2 tbsp mayonnaise
  • 2 tsp spicy brown mustard
  • 1/4 tsp black pepper
  • 565g broccoli stalks (from about 1.1kg broccoli bunches)
  • 1 large or 2 medium carrots
1) If using regular yoghurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yoghurt drain and thicken for 20 mins.

2) Preheat oven to 150C/Gas 2. Place sunflower seeds and 1/4 tsp salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 mins. Cool and reserve.

3) Combine yoghurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 tsp salt and pepper. Whisk to incorporate and reserve.

4) Peel tough outer layer of broccoli stalks and trim off 1/2cm from bottoms of stalks (should be about 340g 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.

Per Serving:
(1 serving equals 125g coleslaw and about 1 tbsp sunflower seeds)
Calories 125; Total Fat 6.5 g; (Sat Fat 1g, Mono Fat 1g, Poly Fat 2g) ; Protein 8g; Carb 10.5g; Fiber 4g; Cholesterol 2mg; Sodium 390mg
Excellent source of: Fibre, Vitamin A, Vitamin C, Folate, Manganese
Good source of: Protein, Thiamin, Riboflavin, Vitamin B6, Calcium, Copper, Magnesium, Phosphorus, Potassium, Selenium

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