Ingredients

The following ingredients have 4 Servings
  • 1 large head broccoli, cut into small florets
  • 1 heaping cup thinly shredded purple cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped almonds
  • 1/2 cup dried cranberries
  • Dressing:
  • 1/2 cup plain Greek yogurt
  • 2 Tbsps fresh squeezed lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • sea salt and fine ground black pepper, to taste, about 1/4 teaspoon each

Instruction

  • In a small bowl, whisk together all dressing ingredients well. Set aside.
  • Bring a large pot of water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp tender. Do not overcook.
  • Immediately dunk broccoli into an ice bath (a large bowl filled with ice, and icy-cold water) then allow broccoli to completely drain/air dry in a colander.
  • In a large bowl, add crisp-tender broccoli, cabbage, carrots, almonds and cranberries.
  • Pour in your dressing and gently toss to combine. Taste test, and adjust if needed.
  • This salad stays great in an air-tight container, refrigerated for 2 days.