Nutritional Analysis per serving (6 servings)Powered by
Purple and green cabbage blend with bagged, shredded broccoli slaw, walnuts, and cranberries. Greek yogurt mixed with Classic Vinaigrette makes the perfect dressing.
This light and easy dish is ideal beside a plate of smoked ribs on a summer day.
Adapted from Food52
1In a large bowl, combine the cabbages and broccoli slaw and set aside.
2In a medium bowl, whisk together the Classic Vinaigrette and yogurt till smooth and well combined.
3Add the dressing to the cabbage and broccoli mixture, followed by the walnuts, dried cranberries, and pepper to taste. Mix well to combine. Put in a container, seal well, and refrigerate at least 1 hour and up to 5 hours before serving.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Want to grow a superfood at home? Broccoli sprouts are a huge healthy win. Baby broccoli contains 50 times more sulforaphane than broccoli. Sulforaphane does a ton of good stuff, like lowering cholesterol, combatting inflammation, and fighting cancer