Broccoli, Cauliflower Slaw, Pumpkin Seeds, Dried Cranberries

Ingredients: Makes 6 servings

2 tbsp Raw Pumpkin Seeds
1/4 cup Apple Cider Vinegar
1/4 cup Light Mayonnaise
1/2 tsp Salt
1/4 tsp Black Pepper
1 ½ tsp Sugar
8 oz Broccoli Stems
8 oz Cauliflower Stems
1/4 bunch Parsley, fresh
1/2 cup Carrots, julienne sliced
1/4 cup Dried Cranberries

Directions:

1. Toast Pumpkin seeds in 350°F oven until golden brown, about 5-7 minutes. Cool.
2. For dressing: In a bowl, whisk together apple cider vinegar, light mayo, salt, pepper, and sugar.
3. Julienne slice broccoli and cauliflower stems using a mandolin.
4. Finely chop parsley (use stems and leaves to reduce waste).
5. Add toasted pumpkin seeds, broccoli, cauliflower, parsley, carrots, and cranberries to bowl with dressing. Toss until evenly coated. Allow salad to marinate for at least 30 minutes in refrigerator.

STOP FOOD WASTE INGREDIENTS: broccoli and cauliflower stems; entire parsley bunch (stems included)

Serving size:
1/2 Cup;  Makes: 6 servings

Nutritional Information: 
Per 1/2 cup serving: Cal: 40, Total Fat: 2g, Sat Fat: 0g, Sodium: 100mg, Carbs: 6g, Protein: 1g, Sugar: 4g, Fiber: 1g

Recipe Source:
Recipe provided by FLIK Hospitality Group