More salad recipes to try Broccoli Slaw with Creamy Dill Pickle Dressing Ingredients For the slaw 1 head broccoli, (300g / 10oz) 2 carrots, large 2 cups white cabbage, sliced 2 tbsp seed mix, (sunflower and pumpkin skin) Salt to taste For the dressing 150ml / 2/3 cups Greek yoghurt, full fat 75ml / 1/3 cup mayonnaise 2 tbsp dill pickle brine 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp sugar 1 tbsp fresh dill, chopped or 1 tsp dried dill for strong flavour Instructions Prepare the broccoli by separating the florets and finely chopping them, then peel the stalks and either cut them into matchsticks or use a julienne peeler to cut the into long strips
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The oil and vinegar may separate during storage so just give the jar a nice shake to get everything all mixed together again before using
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The dressing provides an effective antimicrobial barrier as demonstrated by the in vitro reduction of bacterial growth with common wound pathogens such as, Pseudomonas aeruginosa, Staphylococcus aureus, Eschericia coli, and Streptococcus pyogenes
Bust: 3234 in (8286 cm)
