Broccoli cabbage salad with fermented milk dressing
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 125, total fat 6.5 G., saturated fats 1 G., proteins 8 G., carbohydrates 10.5 G., fiber 4 G., cholesterol 2 mg, sodium 390 mg, sugar 5 G.
Calories 125, total fat 6.5 G., saturated fats 1 G., proteins 8 G., carbohydrates 10.5 G., fiber 4 G., cholesterol 2 mg, sodium 390 mg, sugar 5 G.
If you have some leftover stems after making a beautiful side dish of broccoli florets, don't throw them away. Instead, make this delicious and healthy coleslaw—an American cabbage salad in a fermented milk dressing. Shredded, tender broccoli stems are a perfect substitute for traditional cabbage. Combine them with fresh carrots and a dressing made with Greek yogurt, sour milk, mayonnaise, and spices. If you don't have Greek yogurt, you can substitute regular, naturally flavored yogurt, straining it first to thicken it. Serve this broccoli coleslaw with meat dishes and homemade burgers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup low-fat Greek yogurt
- 1/3 cup shelled raw sunflower seeds
- 3/4 tsp. salt, divide
- 1/4 cup reduced-fat sour milk
- 3 tablespoons lemon juice
- 2 tablespoons mayonnaise
- 2 tsp hot brown mustard
- 1/4 tsp black pepper
- 0.6 kg broccoli stems (from about 1 kg head of broccoli)
- 1 large or 2 small carrots
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Recipes with similar ingredients: yogurt, sunflower seeds, sour milk, lemon, mayonnaise, mustard, broccoli cabbage, carrot
Cooking the dish according to the recipe:
- If you're using regular yogurt, place it in a sieve lined with a paper towel and set the sieve over a bowl. Let it sit for 20 minutes to allow the excess liquid to drain and the yogurt to thicken.
- Preheat oven to 150°C. Place the shelled seeds and 1/4 teaspoon of salt on a rimmed baking sheet and shake to combine. Toast in the oven for 10 minutes, until fragrant. Cool and set aside.
- Whisk together yogurt, sour milk, lemon juice, mayonnaise, mustard, 0.5 teaspoon salt, and black pepper. Set aside.
- Peel the tough outer layer of the broccoli stems and trim the bottom 0.5 cm (you should have about 350 g of tender broccoli stems left). Shred the stems in a food processor, then shred the carrots. Combine the shredded broccoli and carrots with the dressing and toss. Sprinkle with seeds and serve.
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