CookingLight diet CookingLight diet
Caitlin Bensel
Yield
Serves 6 (serving size: about 2/3 cup)

Instead of cabbage, this quick slaw gets its crunch from fresh carrots, beets, and Broccolini. Serve with simply baked fish or as an alternative to coleslaw with hamburgers or barbecue.

How to Make It

Step 1

Combine apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper in a small bowl. Bring water and Broccolini to a boil in a large saucepan over medium-high; cover and cook 5 minutes or until tender. Drain; rinse with cold water. Drain.

Step 2

Combine Broccolini, matchstick-cut carrots, julienne-cut golden beet, thinly sliced red onion, and toasted sunflower seeds in a large bowl. Add vinegar mixture; toss. Let stand 10 minutes.

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