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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I usually save my broccoli stalks for broccoli soup. This slaw from Ellie Krieger will be a nice change. Ingredients:
1 cup lowfat greek yogurt |
1/3 cup sunflower seeds, raw |
3/4 teaspoon salt, divided |
1/4 cup low-fat buttermilk |
3 tablespoons lemon juice |
2 tablespoons mayonnaise |
2 teaspoons spicy brown mustard |
1/4 teaspoon black pepper |
1 1/4 lbs broccoli stems (from about 2 1/2 pounds broccoli bunches) |
1 large carrots or 2 medium carrots |
Directions:
1. Preheat oven to 300 degrees Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine.
2. Toast seeds until aromatic, about 10 minutes, cool and reserve.
3. Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper.
4. Whisk to incorporate and reserve.
5. 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).
6. Shred stalks in food processor, then shred carrots.
7. Combine shredded broccoli and carrots with dressing and toss to combine.
8. Sprinkle with sunflower seeds and serve.
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