Broccoli, Cauliflower Slaw, Pumpkin Seeds, Dried Cranberries

BCBSMT Connect Team — Mon, 18 Dec 2023 14:42:09 GMT

Current Revision posted to Recipe Book by BCBSMT Connect Team on 12/18/2023 2:42:09 PM

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:

Toast Pumpkin seeds in 350°F oven until golden brown, about 5-7 minutes. Cool.
For dressing: In a bowl, whisk together apple cider vinegar, light mayo, salt, pepper, and sugar.
Julienne slice broccoli and cauliflower stems using a mandolin.
Finely chop parsley (use stems and leaves to reduce waste).
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

Tags: Recipe Book, Vegetarian, Salad and Salad Dressings, General Healthy - Health Conscious, Holiday, American, Side Dishes, Heart Disease - Heart Conscious, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious

Broccoli, Cauliflower Slaw, Pumpkin Seeds, Dried Cranberries

BCBSMT Connect Team — Wed, 13 Oct 2021 22:10:15 GMT

Revision 3 posted to Recipe Book by BCBSMT Connect Team on 10/13/2021 10:10:15 PM

Ingredients: Makes 6 servings

Directions:

Toast Pumpkin seeds in 350°F oven until golden brown, about 5-7 minutes. Cool.
For dressing: In a bowl, whisk together apple cider vinegar, light mayo, salt, pepper, and sugar.
Julienne slice broccoli and cauliflower stems using a mandolin.
Finely chop parsley (use stems and leaves to reduce waste).
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

Broccoli, Cauliflower Slaw, Pumpkin Seeds, Dried Cranberries

BCBSMT Connect Team — Fri, 08 Oct 2021 21:00:26 GMT

Revision 2 posted to Recipe Book by BCBSMT Connect Team on 10/8/2021 9:00:26 PM

Ingredients: Makes 6 servings

Directions:

Toast Pumpkin seeds in 350°F oven until golden brown, about 5-7 minutes. Cool.
For dressing: In a bowl, whisk together apple cider vinegar, light mayo, salt, pepper, and sugar.
Julienne slice broccoli and cauliflower stems using a mandolin.
Finely chop parsley (use stems and leaves to reduce waste).
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

Broccoli, Cauliflower Slaw, Pumpkin Seeds, Dried Cranberries

BCBSMT Connect Team — Fri, 05 Jun 2020 22:38:31 GMT

Revision 1 posted to Recipe Book by BCBSMT Connect Team on 6/5/2020 10:38:31 PM

Ingredients: Makes 6 servings

Directions:

Toast Pumpkin seeds in 350°F oven until golden brown, about 5-7 minutes. Cool.
For dressing: In a bowl, whisk together apple cider vinegar, light mayo, salt, pepper, and sugar.
Julienne slice broccoli and cauliflower stems using a mandolin.
Finely chop parsley (use stems and leaves to reduce waste).
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

Tags: Recipe Book, Vegetarian, Salad and Salad Dressings, General Healthy - Health Conscious, American, Side Dishes, Heart Disease - Heart Conscious, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious