Using fresh broccoli instead of bagged broccoli slaw makes for a sweeter, more flavorful end product. Look for refrigerated sauerkraut either in the deli or by the tofu in your local grocery store (canned lacks probiotics).

This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary test

active:
15 mins
total:
25 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together yogurt, vinegar, oil, honey, miso, garlic, and pepper in a small bowl; set aside.

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  • Trim and peel broccoli stalk. Cut head in half lengthwise. Starting at the crown, thinly slice both halves, including the stalk. (Or fit food processor with large-hole grating disk. Working with a few pieces at a time, push broccoli pieces and stems through food chute until grated.)

  • Place sliced broccoli, cabbage, red onion, scallions, raisins, and sauerkraut in a large bowl. Add miso-yogurt dressing; toss until evenly coated. Let stand 10 minutes before serving.

Nutrition Facts

153 calories; fat 6g; saturated fat 1g; protein 5g; carbohydrates 23g; fiber 5g; sugars 14g; added sugar 4g; sodium 216mg.
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