Broccoli Stem and Carrot Slaw

Ingredients

0 of 13 out on the counter

• 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

All set! Everything is out. Time to bake.

Method

1. 1Peel the tough outer layer from the broccoli stalks with a vegetable peeler and trim the dry base. Shred the stems and the carrots with the shredding disc of a food processor or the large holes of a box grater. Put them in a large bowl.
2. 2Add the lemon juice and vinegar and toss. Let the bowl stand 10 minutes so the shreds soften a little.
3. 3Whisk the yogurt, olive oil, honey, salt, garlic powder and pepper in a small bowl until smooth.
4. 4Scrape the dressing over the shreds. Add the scallions and parsley and toss until everything is coated.
5. 5Fold in the sunflower seeds just before you eat, so they stay crunchy. Divide into 4 portions of about 1 cup.