Creamy Broccoli Slaw

(from kylerhea’s recipe box)

Source: Ellie Krieger

Categories: November2010, broccoli, carrots, salads, sides, slaws


  • 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


  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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