Monday, November 8, 2010

Purple Cabbage and Broccoli Slaw

Crunchy, colorful, healthy and tasty.

Purple Cabbage and Broccoli Slaw
  • 1 small purple cabbage or half of a medium purple cabbage
  • 2 Cups baby carrot
  • 1/2 red onion
  • 1 medium head of broccoli, I cut most of the stalk off and use the florets
  • 1/2 Cup dried cranberries
  • 4 Tbsp sugar
  • 1/2 tsp salt
  • 1 tsp celery seed
  • 2 Tbsp white balsamic vinegar
  • 6 oz container of plain yogurt, I used low-fat
  • 1/4 Cup slivered almonds
Using a food processor, shred the cabbage, carrots, red onion, broccoli. Toss together along with the cranberries in a big bowl.

Mix together the sugar, salt, celery seed, vinegar and yogurt.

Combine the yogurt mixture with the vegetables. Top with almonds.

Refrigerate until ready to eat.

This slaw goes great with Turkey Veggie Sloppy Joes or Red Pepper and Feta Turkey Burgers or Apple and Blue Cheese Turkey Burgers.

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  1. I love that this is low fat and high fiber. My family would love this.

  2. Oh this sounds so good! I love crunchy and delicious autumn salads!

  3. What a gorgeous dish! Thank you so much for sharing with Friday Potluck!

  4. I just bought some red cabbage today too! Perfect timing! I see we have the same taste in burger buns too. I love those flat buns! Thanks for sharing!

  5. looks yummy, i love all the colors on your plate plus its sounds so healthy, i am sure! happy weekend!


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