Broccoli Slaw
This Broccoli Slaw has a nice crunch to it and all the creaminess that you know and love in a coleslaw, but with a healthier twist.
Servings: 8 people
Calories: 57kcal
Ingredients
For the slaw:
- 1 head Broccoli small
- 2 Shallots
- 0.25 Red cabbage
- 2 Carrot small
For the dressing:
- 2 tablespoon 0% Fat Free Greek yogurt
- 2 tablespoon Mayonnaise
- 2 tablespoon Apple cider vinegar
- 0.5 Lemon (juice only)
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 pinch Sea salt and ground black pepper
To serve (optional):
- 2 Spring onion (Scallion) thinly sliced
- Pine nuts
Instructions
- Cut 1 head Broccoli into small pieces. Using a peeler of sharp knife, remove the outer part of the stalk and discard. Use a coarse box grater to grate the stalk.
- Mix together 2 tablespoon 0% Fat Free Greek yogurt, 2 tablespoon Mayonnaise, 2 tablespoon Apple cider vinegar, juice of 0.5 Lemon, 1 tablespoon Dijon mustard, 1 tablespoon Honey and 1 pinch Sea salt and ground black pepper.
- Add 2 Shallots, 0.25 Red cabbage, 2 Spring onion (Scallion) and 2 Carrot to a large bowl and drizzle over the dressing.
- Mix well and top with Pine nuts (optional).
Notes
- Make sure you finely dice the shallots so that they are not too overpowering.
- You can swap the Greek yogurt for sour cream or mayo if you want a more indulgent salad.
- Try adding some shredded apple for extra sweetness.
- You can make this salad vegan by swapping honey for maple syrup and using a plant based yogurt.
- Pecans and sunflower seeds sprinkled on top before serving add a lovely crunch.
- Give this slaw a protein boost by adding some cooked quinoa.
Nutrition
Serving: 1portion | Calories: 57kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 397mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3316IU | Vitamin C: 84mg | Calcium: 68mg | Iron: 1mg
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