Description
This Broccoli Slaw with Creamy Dill Pickle Dressing is a mix of crisp broccoli, carrots, and cabbage in a tangy dressing. It’s quick, nutritious, and perfect for any gathering.
Ingredients
Scale
- 1 head broccoli (about 10 oz)
- 2 large carrots
- 2 cups white cabbage (sliced)
- 2 tbsp seed mix (sunflower and pumpkin skin)
- Salt to taste
- 150ml Greek yogurt (full fat)
- 75ml 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)
Instructions
- Prepare the broccoli by chopping florets and stalks into bite-sized pieces.
- Grate the carrots and slice the cabbage thinly; combine in a large bowl.
- In a separate bowl, whisk together Greek yogurt and mayonnaise until smooth.
- Add dill pickle brine, garlic powder, onion powder, sugar, and dill to the dressing; mix until well combined.
- Toss vegetables with the dressing, coating them evenly. Adjust salt if necessary.
- Top with seed mix before serving.
Notes
For a vegan option, substitute Greek yogurt and mayonnaise with plant-based alternatives.
Store leftovers in an airtight container for up to 3 days; add fresh cabbage for extra crunch when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg