Using fresh broccoli instead of bagged broccoli slaw makes for a sweeter, more flavorful end product. Look for refrigerated sauerkraut either in the deli or by the tofu in your local grocery store (canned sauerkraut lacks probiotics).
Ingredients
⅓ cup plain whole-milk Greek yogurt
3 Tbsp. rice vinegar
2 Tbsp. canola oil
1½ Tbsp. honey
1 Tbsp. white miso (a paste made from soybeans)
2 tsp. minced garlic
¼ tsp. freshly ground black pepper
1 medium head broccoli (about 24 oz.)
2 cups grated red cabbage
1 cup shaved red onion
½ cup thinly sliced scallions
⅓ cup golden raisins (I used diced dried apricots)
⅓ cup drained refrigerated sauerkraut
Instructions
Whisk together yogurt, vinegar, oil, honey, miso, garlic, and pepper in a small bowl; set aside.
Trim and peel broccoli stalk. Cut head in half lengthwise. Starting at the crown, thinly slice both halves, including the stalk. (Or fit food processor with large-hole grating disk. Working with a few pieces at a time, push broccoli pieces and stems through food chute until grated.)
Place sliced broccoli, cabbage, red onion, scallions, raisins, and sauerkraut in a large bowl. Add miso-yogurt dressing; toss evenly until coated. Let stand 10 minutes before serving.
Nutrition Information
Serving size: 1½ cups Calories: 153 Fat: 6 g Saturated fat: 1 g Unsaturated fat: 5 g Carbohydrates: 23 g Sugar: 14 g Sodium: 216 mg Fiber: 5 g Protein: 5 g
Recipe by Lizs Healthy Table at https://liz.afones.com/2018/05/16/broccoli-kraut-slaw/