This delicious recipe is loaded with cancer fighting nutrients including vitamin C, beta-carotene and fiber. The yogurt dressing adds a boost of protein as well as calcium with a light, tangy taste. Pecans can be substituted for almonds and dried blueberries, raisins or apricots could be used in place of cranberries. Enjoy!

¼ cup sliced raw almonds
1 (12 oz) package of broccoli slaw (Manns or Kroger brand)
½ cup dried cranberries or other dried fruit
2 Tbsp. extra virgin olive oil
3 Tbsp. rice vinegar
3 Tbsp. honey (or agave nectar)
3 Tbsp. plain, Greek yogurt
1 1/2 tsp. Dijon mustard
¼ tsp. kosher salt
¼ tsp. freshly ground pepper

1. In a small, non-stick frying pan, toast the almonds over medium heat shaking the pan frequently until they start to brown. Remove from heat and set aside.
2. In a large mixing bowl, add broccoli slaw and cranberries.
3. Combine remaining dressing ingredients in a large measuring cup or mixing bowl. Whisk together until the dressing is smooth and emulsified.
4. Pour dressing over broccoli slaw and mix. Add cooled almonds and stir to combine.
5. Chill for at least 30 minutes to 4 hrs before serving.

Makes 4 servings. Nutrition facts per serving: 117 calories, 7 grams fat, 12 grams carbohydrate, 2 grams protein, 1.5 grams fiber, 0 mg cholesterol, 124 mg sodium.

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