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.
1/3 cup thinly vertically sliced red onion
3/4 cup plain whole-milk kefir
2 tablespoons canola mayonnaise
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
1/2 teaspoon black pepper
1/8 teaspoon kosher salt
1 garlic clove, finely grated
1 pound broccoli with stalks
1/2 cup drained refrigerated red sauerkraut (such as Wildbrine)
1/3 cup unsalted roasted almonds, coarsely chopped
Added sugars 0g
Calcium 10% DV
Potassium 9% DV
How to Make It
Soak onion slices in cold water 10 minutes; drain well.
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.
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