Sweet Potato and Broccoli Slaw

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 12

Serving size: 3/4 cup

Ingredients

Dressing
½ cup Plant-based mayonnaise
½ cup Silken tofu or soy yogurt
3 tablespoons Orange juice concentrate
2 tablespoons Lemon juice
2 teaspoons Garlic, fresh, minced
2 teaspoons Black pepper

Slaw
6 cups Sweet potato, raw, shredded
2 cups Broccoli stalks, raw, shredded
¾ cups Walnuts
½ cup Raisins
1 tablespoons Lemon zest
1 teaspoon Orange zest

Preparation

1. In a large bowl, combine all dressing ingredients and mix until well blended.
2. In another bowl, combine all slaw ingredients and toss to combine. Add dressing to slaw and mix until slaw is well-coated.
3. Refrigerate, covered, until ready to serve. Slaw will last up to two days in the refrigerator.

Nutrition information

Calories: 207 Total Fat: 12.6g Saturated Fat: 1.3g Monounsaturated Fat: 0.8g Polyunsaturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 22g Fiber: 3.3g Total Sugar: 8g Protein: 3.5g Sodium: 100mg Vitamin A: 453μg Vitamin C: 19mg Calcium: 44mg Iron: 1mg Folate: 27μg