| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 10 min |
| Yield: | 6 servings, 1 serving equals 1 1/2 cups coleslaw |
Ingredients
- 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
Instructions
- 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.
- 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.
- Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.
- 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.
Nutrition Facts
| Calories | 125 calorie |
| Total Fat | 6.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 2 milligrams |
| Sodium | 390 milligrams |
| Carbohydrates | 10.5 grams |
| Dietary Fiber | 4 grams |
| Protein | 8 grams |
| Sugar | 5 grams |
| Calories | 125 calorie |
| Total Fat | 6.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 2 milligrams |
| Sodium | 390 milligrams |
| Carbohydrates | 10.5 grams |
| Dietary Fiber | 4 grams |
| Protein | 8 grams |
| Sugar | 5 grams |
Reviews
Very tasty. I cut down on the salt as my sunflower seeds were slightly salted. I also added raisins. So easy to quick to make.
this is tasty
Perhaps one star is too harsh. The slaw itself was lovely but the dressing was tasteless. Too much diary–buttermilk and yogurt? All the lemon juice, salt, and pepper can’t transform this bland dressing. Try the classic coleslaw dressing found elsewhere on this site.
I’ve been making coleslaw for years. I used 2 bags of coleslaw mix instead of the broccoli slaw as that is what I had on hand. It was a tad salty and tangy so I added just a little sugar. I also used some celery seed. My son even at it and he never eats coleslaw. This is now my go-to recipe for a quick and delicious broccoli or coleslaw.
his is a good slaw salad. If you’re trying to get someone to eat more broccoli, this is a fantastic way to disguise it. It tastes just like regular coleslaw. I liked the tanginess of the dressing (and it did make quite a lot of dressing, as others have said). The dressing is thick and tastes very good when first made; however, I learned that this is a recipe to make right before serving it. I made it Saturday night for a Sunday afternoon church potluck, and the dressing had gotten very watery and somehow seemed to have lost some of its tangy flavor. Perhaps it was diluted by water released from the veggies overnight. I did cut the amount of lemon juice to just over one tablespoon. There was about one serving left over at the end of the potluck, and I found that it tasted better when I added about half a packet of Splenda to give it a little sweetness (since the tanginess was watered down). Overall, this is a good salad, especially for a nice change while on a low carb diet.
I tried this and loved it. Made it again with store shredded product and it was not. Stay with the recipe.
Loved this slaw. Taste was great.
I made this recipe for a bosses day lunch last year and they loved it. I added raisins and it was excellent. I am making again this year. Go Ellie, Go!!
I also love the 70% cocoa recipes. Excellent.
I love this recipe just as is. I actually PREFER the tartness and tang of the flavors without the sweetness as I am not big on sweet flavors. I’ve made this several times and I’ve decided to leave out the buttermilk (only because I have no use for the leftover buttermilk) and I barely notice a difference. Sometimes I also add some finely shredded red cabbage.
I didn’t follow the recipe exactly but still think I wouldn’t have liked it as written. I used only 2 T of skim milk and lemon juice. I did use strained plain yogurt instead of Greek yogurt. I used 4 medium broccoli stems and a large carrot but still didn’t get enough produce to equal the amount of dressing it produces. I had at least 1/2 cup of dressing left over. I also found the slaw got watery pretty fast so I drained it in a paper towel. I agree with other reviewers that it’s too tart (& I don’t like sweet slaws) so I added about 1 T honey. I think the lemon juice is probably not necessary since the yogurt’s so tangy alone. For all the revisions, I just can’t say I’ll be making this again.