Name: No Mayo Broccoli Slaw
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 cups broccoli florets, chopped; 2 cups shredded cabbage (green or purple); ½ cup flaked almonds (lightly toasted) (sunflower and pumpkin seeds also work well); ½ red onion, thinly sliced; ½ cup dried cranberries (or raisins/sultanas); ¼ cup Greek yogurt; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp high quality honey (optional, for sweetness); salt and pepper to taste

AuthorSuzanneCategoryLight meals, Salads, Side dishesDifficultyBeginner

Yields6 Servings

Prep Time20 mins

For the slaw

2 cups broccoli florets, chopped

2 cups shredded cabbage (green or purple)

½ cup flaked almonds (lightly toasted) (sunflower and pumpkin seeds also work well)

½ red onion, thinly sliced

½ cup dried cranberries (or raisins/sultanas)

For the dressing

¼ cup Greek yogurt

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp high quality honey (optional, for sweetness)

salt and pepper to taste

Instructions

In a large mixing bowl, combine the broccoli florets, shredded cabbage, almonds, cranberries, and sliced red onion. Toss them together to mix well.

In a separate smaller bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper. Whisk until the dressing is smooth and well combined.

Pour the dressing over the broccoli and cabbage mixture. Use tongs or a large spoon to toss and coat the vegetables evenly with the dressing.

Allow the slaw to marinate in the refrigerator for at least 30 minutes. This will allow the flavours to meld together and soften the vegetables slightly. You can also refrigerate it overnight for even better flavour.

Before serving, give the slaw a final toss to make sure the dressing is distributed evenly. Taste and adjust the seasoning if needed.

Ingredients