A crisp and colorful salad featuring broccoli, kale, and other fresh vegetables, dressed in a tangy, creamy dressing.
Ingredients
3 cups shredded broccoli, 2 cups finely chopped kale, 1 cup shredded carrots, 1 cup thinly sliced red cabbage, 3 scallions thinly sliced, 1/4 cup sunflower seeds (optional), 1/4 cup dried cranberries (optional), 1/2 cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Instructions
1. Wash and prepare all vegetables. 2. Shred broccoli and carrots; chop kale and cabbage; slice scallions. 3. In a bowl, whisk Greek yogurt, apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper. 4. Combine vegetables in a large bowl and pour dressing over. 5. Toss gently to coat evenly. 6. Add optional sunflower seeds and dried cranberries. 7. Let slaw rest 5–10 minutes before serving.