This crunchy, make-ahead salad is a far cry from the supersweet broccoli salad you might be used to; it’s more savory than sweet, with a nice floral lift from lemon rind. It provides both pre- and probiotics for better gut health. Prebiotics—food for probiotics—come from the broccoli (especially the stems), onion, and garlic. Probiotics come from sauerkraut and kefir, which has up to 12 strains of good-for-you bacteria. Be sure to use refrigerated fermented kraut; shelf-stable jarred or canned kraut has been heated to temperatures that kill the bacteria.

This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
10 mins
total:
20 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak onion slices in cold water 10 minutes; drain well.

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  • While onion soaks, whisk together kefir, mayonnaise, olive oil, lemon rind, pepper, salt, and garlic in a large bowl.

  • Coarsely chop broccoli florets. Peel stalks; cut stalks into half-moons. Add broccoli, onion, and sauerkraut to kefir mixture; toss to coat. Sprinkle with almonds.

Nutrition Facts

131 calories; fat 9g; saturated fat 1g; protein 5g; carbohydrates 10g; fiber 3g; sugars 3g; sodium 240mg.
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