Name: Broccoli Stem and Carrot Slaw
Total time: 20 min
Yield: 4 servings
Ingredients: 10 oz (283 g) broccoli stems, peeled and shredded (from 3 to 4 large stalks); 2 medium carrots (122 g), shredded; 2 medium scallions (30 g), thinly sliced; 2 tbsp (7.6 g) chopped fresh parsley; ¼ cup (32 g) unsalted dry-roasted sunflower seeds; 5 oz (142 g) plain nonfat Greek yogurt; 1 tbsp (13.5 g) olive oil; juice of 1 lemon (48 g); 1 tbsp (14.9 g) apple cider vinegar; 2 tsp (14 g) honey; ½ tsp salt (3 g); ¼ tsp garlic powder (0.8 g); ¼ tsp black pepper (0.6 g)

Ingredients

0 of 13

10 oz broccoli stems, peeled and shredded (from 3 to 4 large stalks)
2 medium carrots, shredded
2 medium scallions, thinly sliced
2 tbsp chopped fresh parsley
¼ cup unsalted dry-roasted sunflower seeds
5 oz plain nonfat Greek yogurt
1 tbsp olive oil
juice of 1 lemon
1 tbsp apple cider vinegar
2 tsp honey
½ tsp salt
¼ tsp garlic powder
¼ tsp black pepper

Method

Nutrition

Estimated

Per cup (about 1 cup of slaw) · serving size 1 of 4

Calories152

Total fat	7.9 g
Saturated fat	1.0 g
Sodium	351 mg
Total carbohydrate	15.5 g
Dietary fiber	3.9 g
Total sugars	7.4 g
Protein	7.7 g

Share

Print view Save to an app All recipes

asharedpalate.com · asharedpalate.com/broccoli-slaw