If after making a beautiful side dish of broccoli inflorescences, you have cut stems left, do not throw them away, but cook amazing wholesome cole slaw – american cabbage salad in fermented milk dressing. Shredded tender stalks of broccoli perfectly replace traditional white cabbage in it. Mix them with fresh carrots and Greek dressing yogurt, yogurt, mayonnaise and spices. If you haven’t Greek yogurt, can be replaced with plain yogurt with natural taste, after decanting excess moisture from it, so that it becomes thick. Serve broccoli coleslaw with meat dishes and homemade burgers. Nutritional Information per serving: (6 total) Calories one 25, total fat 6.5 g, saturated fat g., Proteins 8 g., Carbohydrates 10.5 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. low-fat greek yogurt
- 1/3 Art. peeled raw sunflower seeds
- 3/4 tsp salt, separate
- 1/4 Art. low fat yogurt
- 3 tbsp. l lemon juice
- 2 tbsp. l mayonnaise
- 2 tsp spicy brown mustard
- 1/4 tsp black pepper
- 0.6 kg stalks of broccoli (about 1 kg. head broccoli)
- 1 large or 2 small carrots
Recipes with similar ingredients: yogurt, sunflower seeds, yogurt, lemon, mayonnaise, mustard, broccoli, carrots
Recipe preparation:
- If you use regular yogurt, put it in a sieve, covered with a paper towel and place the strainer over the bowl. Leave on for 20 minutes to glass excess liquid and yogurt thickened.
- Preheat the oven to 150 ° C. Sprinkle peeled seeds and 1/4 tsp salt on a baking sheet with sides and shake to mix. Dry in the oven for 10 minutes until the flavor starts. Cool and set aside.
- Combine with a whisk yogurt, yogurt, lemon juice, mayonnaise, mustard, 0.5 tsp salt and black pepper. Set aside.
- Peel the hard outer layer of broccoli stalks and trim them 0.5 cm below (about 350 grams of tender stems should remain broccoli). Chop the stalks in a food processor, then chop carrot. Mix chopped broccoli and carrots with dressing and mix. Sprinkle with seeds and serve.
