Description
This colorful and crunchy slaw is packed with fresh vegetables and a tangy dressing, making it a great side or light main dish that everyone will love.
Ingredients
Scale
- 1 head broccoli (300g / 10oz)
- 2 large carrots
- 2 cups white cabbage (sliced)
- 2 tbsp seed mix (sunflower and pumpkin seeds)
- Salt to taste
- 150ml / 2/3 cups Greek yogurt (full fat)
- 75ml / 1/3 cup mayonnaise
- 2 tbsp dill pickle brine
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sugar
- 1 tbsp fresh dill (chopped or 1 tsp dried dill)
Instructions
- Separate the broccoli florets and chop finely along with the stalks.
- Grate the carrots and slice the cabbage into thin ribbons; combine in a large bowl.
- In a separate bowl, mix Greek yogurt, mayonnaise, dill pickle brine, garlic powder, onion powder, sugar, and dill.
- Drizzle some dressing over the vegetables, toss to combine, and add more dressing as desired.
- Just before serving, sprinkle the seed mix on top and season with salt.
Notes
Dress the slaw just before serving to prevent sogginess.
For extra crunch, keep seeds and slaw separate until serving time.
Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg