Creamy Broccoli Slaw (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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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