Broccoli Slaw

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Ingredients

For the dressing:

  • 1 cup full-fat Greek yogurt
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh orange juice
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

For the slaw:

  • 12 ounces broccoli slaw mix
  • 1 cup small broccoli florets
  • 1 cup shredded carrots
  • 1 cup shredded napa cabbage
  • 1 cup sliced green onions
  • 1 cup pomegranate seeds
  • 1/2 cup toasted chickpeas
  • 1/2 cup pepitas (roasted salted pumpkin seeds), plus more for serving

Directions

  1. Make the dressing: In a large bowl, whisk the yogurt, vinegar, orange juice, honey, salt and pepper until well blended.
  2. Make the slaw: Add the broccoli slaw and florets, carrots, napa cabbage, green onions, pomegranate seeds, chickpeas and pepitas to the dressing. Stir to combine and ensure slaw is coated in dressing. Cover with plastic wrap and refrigerate 1 hour or overnight.
  3. Prior to serving, stir the ingredients and add additional pepitas, if desired.

Tip: To roast chickpeas, drain a can of chickpeas and pat dry. In a bowl, coat the chickpeas with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon smoked paprika. Place the chickpeas in a single layer onto a baking sheet. Bake for 20-25 minutes at 350 F until golden brown. Cool.

https://www.cutco.com/learn/broccoli-slaw