Thinly sliced broccoli and sugar snap peas replace some of the cabbage found in a traditional slaw. The dressing for this slaw is healthier than traditional recipes for slaw because part of the mayonnaise has been replaced with Greek yogurt. The Greek yogurt adds beneficial bacterial for your gut and provides extra protein. Reducing mayo, reduces the cholesterol and saturated fat in the dressing. The flavor is not lost because Greek yogurt is thick and creamy and has tangy taste similar to buttermilk dressing. Overall, it’s a win for a classic summertime favorite.
Servings: about 8
- 1/3 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1/4 cup water
- 3 tablespoons lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups thinly sliced broccoli florets (about 12 oz)
- 4 cups thinly sliced cabbage (about 1/3 medium head)
- 2 scallions, thinly sliced
- 3 cups diagonally sliced sugar snap peas (about 8 oz)
- 5 tablespoons roasted unsalted sunflower seeds
- Whisk Greek yogurt, mayonnaise, water, lemon juice, red pepper flake, salt and pepper in a small bowl until it becomes a smooth texture.
- Place broccoli, cabbage, scallions, sugar snap peas, sunflower seeds and Greek yogurt dressing in a large bowl.
- Stir to combine.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD