CookingLight diet CookingLight diet
Greg DuPree
Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: about 1 1/2 cups)

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).

How to Make It

Step 1

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

Step 2

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.)

Step 3

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.

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