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).
1/3 cup plain whole-milk Greek yogurt
3 tablespoons rice vinegar
2 tablespoons canola oil
1 1/2 tablespoons honey
1 tablespoon white miso
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1 medium head broccoli (about 24 oz.)
2 cups grated red cabbage
1 cup shaved red onion
1/2 cup thinly sliced scallions
1/3 cup golden raisins
1/3 cup drained refrigerated sauerkraut
Added sugars 4g
Calcium 9% DV
Potassium 14% DV
How to Make It
Whisk together yogurt, vinegar, oil, honey, miso, garlic, and pepper in a small bowl; set aside.
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.
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