Using fresh broccoli instead of bagged broccoli slaw makes for a sweeter, more flavorful end product. Look for refrigerated sauerkraut either in the deli or by the tofu in your local grocery store (canned sauerkraut lacks probiotics).
Ingredients
- ⅓ cup plain whole-milk Greek yogurt
- 3 Tbsp rice vinegar
- 2 Tbsp canola oil
- 1½ Tbsp honey
- 1 Tbsp white miso
- 2 tsp minced garlic
- ¼ tsp freshly ground black pepper
- 1 medium head broccoli (about 24 oz)
- 2 cups grated red cabbage
- 1 cup shaved red onion
- ½ cup thinly sliced scallions
- ⅓ cup golden raisins
- ⅓ cup drained refrigerated sauerkraut
How to Make It
- Whisk together yogurt, vinegar, oil, honey, miso, garlic, and pepper in a small bowl; set aside.
- Trim and peel broccoli stalk. Cut head in half lengthwise. Starting at the crown, thinly slice both halves, including the stalk. (Or fit food processor with large-hole grating disk. Working with a few pieces at a time, push broccoli pieces and stems through food chute until grated.)
- Place sliced broccoli, cabbage, red onion, scallions, raisins, and sauerkraut in a large bowl. Add miso-yogurt dressing; toss until evenly coated. Let stand 10 minutes before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 153 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 1 g 5% |
Unsaturated Fat 5 g |
Trans Fat 0.0 g |
Sodium 216 mg 4% |
carbohydrates 23 g 18% |
Dietary Fiber 5 g 13% |
Sugars 14 g 16% |
Protein 5 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |