Broccoli and cauliflower

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

6
  • 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
  • 1/4cupmayonnaise
  • 1 1/4tsplemon juice
  • 1 1/4tspdijon mustard
  • 1/2tsponion powder
  • 1/2tspgarlic powder
  • 1Tbspfinely chopped chives
  • Salt and pepper, to taste
  1. Trim broccoli, then slice into small pieces.
  2. Slice cabbage into strips; a mandolin could be helpful here.
  3. Toss broccoli and cabbage with seeds and cranberries or raisins.
  4. Press garlic and mix in.
  5. Whisk together dressing ingredients and pour over the slaw.
  6. Add salt and pepper, to taste.
  7. Combine all dressing ingredients in a mixing bowl.
  8. Let chill for at least 30 minutes before serving.
  9. Shake well before adding it to the slaw.
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