Ingredients
Serves 4–6 · Keeps in fridge up to 1 week
- 1 head broccoli, chopped into bite-size pieces
- ½ cup purple cabbage, shredded
- ½ cup Greek yogurt or skyr
- ¼ cup mayonnaise (ideally organic, sugar-free)
- 1½ tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp garlic powder
- 1 tsp sea salt (more to taste)
- 1 tsp ground pepper (more to taste)
- ½ cup dried organic cranberries
- ½ cup red grapes, halved or quartered (optional)
- ¼ small red onion, finely chopped
- ¼ cup sunflower seeds
- ¼ cup hemp hearts
- ¼ cup extra old cheddar, grated (optional)
Method
- In a large bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, maple syrup, garlic powder, salt, and pepper until smooth.
- Add the broccoli, cabbage, red onion, cranberries, grapes, sunflower seeds, hemp hearts, and cheddar.
- Toss everything together until well coated.
- Refrigerate for at least 30 minutes before serving to let the flavours develop. Serve as a main lunch, a side dish, or a snack.