{NEW} Healthier Slaw Salad . { If you are trying to eat healthier, cruciferous …
{NEW} Healthier Slaw Salad ???
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{ If you are trying to eat healthier, cruciferous vegetables like broccoli should be at the very top of your list! Just one cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc. Broccoli provides fiber and is low in calories, while being very satisfying (when prepared well!) and dense in nutrients. ?Fresh broccoli is best during peak season: October – April.
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makes 4 servings .
Ingredients:
1 large head broccoli, cut into small florets
1 heaping cup thinly shredded purple cabbage
1 cup shredded carrots
1/4 cup chopped almonds
1/2 cup dried cranberries
Dressing:
1/2 cup plain Greek yogurt
2 Tbsps fresh squeezed lemon juice
1 tsp white wine vinegar
1 tsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
sea salt and fine ground black pepper, to taste, about 1/4 teaspoon .
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Instructions:
In a small bowl, whisk together all dressing ingredients. Set aside.
Bring a large pot of water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp tender. Do not overcook.
Immediately dip broccoli into an ice bath (a large bowl filled with ice, and icy-cold water) then allow broccoli to completely drain/air dry in a colander.
In a large bowl, add crisp-tender broccoli, cabbage, carrots, almonds and cranberries.
Pour in your dressing and gently toss to combine. Taste test, and adjust if needed.
This salad stays great in an air-tight container, refrigerated for up to 48 hours.
Enjoy! ❤Rachel
