Creamy Broccoli Slaw

Like the burger, this slaw is comfort food with flair. Here the twist is using crisp-tender, shredded broccoli stalks and a nutty crunch of sunflower seeds. You can maximize the easy factor by using a package of pre-shredded broccoli slaw mix, or shred your own to put the often wasted part of the broccoli to good use.

1/2 cup plain Greek-style nonfat yogurt

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

2 teaspoons honey

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 ( 1 2-ounce) package broccoli slaw mix, or the stalks from 1 large head of broccoli and 1 large carrot

1/4 cup shelled roasted sunflower seeds

• In a large bowl, whisk together the yogurt, mayonnaise, lemon juice, honey, salt, and pepper.
• If using whole broccoli stalks and carrot, peel off the tough outer layer of the broccoli stalks and trim off V! inch from the bottom.
• Peel the carrot, then shred the broccoli stalks and carrot in a food processor with the shredder attachment. Add the shredded broccoli and carrots or broccoli slaw mix to the dressing and toss to combine.
• Stir in the sunflower seeds and serve.

Makes 4 servings

Serving Size 3/4cup