Broccoli Slaw with Creamy Dill Pickle Dressing
Broccoli slaw with creamy dill pickle dressing is nutritious and brimming with bold flavours and crunchy textures.
Servings: 6 people
Ingredients
For the slaw
- 1 head broccoli (300g / 10oz)
- 2 carrots large
- 2 cups white cabbage sliced
- 2 tbsp seed mix (sunflower and pumpkin skin)
- Salt to taste
For the dressing
- 150ml / 2/3 cups Greek yoghurt full fat
- 75ml / 1/3 cup mayonnaise
- 2 tbsp dill pickle brine
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sugar
- 1 tbsp fresh dill chopped or 1 tsp dried dill for strong flavour
Instructions
- Prepare the broccoli by separating the florets and finely chopping them, then peel the stalks and either cut them into matchsticks or use a julienne peeler to cut the into long strips.
- Peel the carrots and grate them, slice the cabbage and combine the vegetables in a large mixing bowl.
- In a small bowl or a glass jar mix the Greek yoghurt, mayonnaise, the dill pickle brine, garlic powder, onion powder, sugar and the fresh dill. (Only add salt if needed since the brine is already very salty).
- Start by adding 2/3 of the dressing over the slaw mix and toss to combine. At this point you might decide to add the remaining dressing or save it for another use. Now add the seeds and toss once more time. Add salt to taste.
Nutrition
Calories: 99kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 4939mg | Potassium: 299mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3759IU | Vitamin C: 55mg | Calcium: 74mg | Iron: 1mg