Why add broccoli to your plate? Well, it’s a nutrition powerhouse: broccoli is low in calories and rich in essential vitamins and minerals, including fiber. One cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc.
Cauliflower is a perfect side kick! Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Eat up!
Broccoli and Cauliflower Ribbon Salad
- 1head broccoli or cauliflower
- 1head cabbage
- 1/4cupsunflower seeds
- 1/3cupdried cranberries or raisins
- 2cloves garlic
- salt and pepper, to taste
- 1/2cupplus Tbsp. nonfat plain yogurt
- 1/2cupplus Tbsp. low fat buttermilk
- 1 1/4tsplemon juice
- 1 1/4tspdijon mustard
- 1/2tsponion powder
- 1/2tspgarlic powder
- 1Tbspfinely chopped chives
- Salt and pepper, to taste
- Trim broccoli, then slice into small pieces.
- Slice cabbage into strips; a mandolin could be helpful here.
- Toss broccoli and cabbage with seeds and cranberries or raisins.
- Press garlic and mix in.
- Whisk together dressing ingredients and pour over the slaw.
- Add salt and pepper, to taste.
- Combine all dressing ingredients in a mixing bowl.
- Let chill for at least 30 minutes before serving.
- Shake well before adding it to the slaw.