Einkorn Broccoli Slaw
Serves 8
Ingredients
- Slaw:
- 1 cup Bluebird Einkorn
- 1 head broccoli
- 2 cups thinly shredded purple cabbage
- 1 cup julienned or shredded carrot
- Dressing:
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 2 tablespoons cider vinegar (plus more to taste)
- 1 tablespoon granulated sugar
- 1/4 cup finely chopped shallot
- Pinch of crushed red pepper flakes
- Kosher salt (to taste)
- Pepper (to taste)
Directions
- Combine einkorn in medium saucepan with 1 1/2 cups water and salt, to taste. Bring to boil over medium high heat. Simmer until tender, about 25 to 30 minutes.
- While einkorn is cooking, trim broccoli. Cut florets into 1 1/2-inch pieces. Peel stems, and then thinly slice, stack, and cut into thin strips. Bring a small pot of water to boil and throw in just the florets. Cook 1 minute. Transfer to a bowl of ice water. Drain well.
- Transfer florets and broccoli stems to large mixing bowl. Add cabbage and carrot. When einkorn is tender, drain well and add to veggies.
- In a medium bowl, combine dressing ingredients. Pour over einkorn mixture. Toss and adjust seasoning, to taste. Serve room temperature or chilled.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 190
- Fat: 8.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0.0 g
- Cholesterol: 5.0 mg
- Sodium: 95.0 mg
- Carbohydrates: 23.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 5.0 g
- Protein: 7.0 g