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Colorful Broccoli, Bell Pepper, and Carrot Slaw

By Paula Deen


Featured in:

Paula Deen Cuts the Fat

Difficulty: Easy

Prep time: 20 minutes

Servings: 4 to 6


  • ¼ cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely chopped
  • ½ teaspoon salt
  • 1½ teaspoons canola oil or safflower oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • freshly ground black pepper, to taste
  • 1 head broccoli, cut into large florets (2 cups)
  • ½ cup thinly sliced red bell pepper
  • ½ cup thinly sliced yellow bell pepper
  • 1 carrot, grated (about ½ cup)
  • 3 tablespoons sunflower seeds


In a small bowl, whisk together the yogurt, lemon juice, garlic, and salt. Whisk in the oil, parsley, and pepper to taste.

Slice each broccoli floret into ¼-inch-thick slabs. In a large serving bowl, combine the broccoli, red bell pepper, yellow bell pepper, carrot, and sunflower seeds. Add the dressing and toss to coat. Let the salad stand for 10 minutes, then give it another toss and serve.

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