Broccoli cabbage salad with fermented milk dressing

Ingredients:

• 1 cup low-fat Greek yogurt
• 1/3 cup shelled raw sunflower seeds
• 3/4 tsp. salt, divide
• 1/4 cup reduced-fat sour milk
• 3 tablespoons lemon juice
• 2 tablespoons mayonnaise
• 2 tsp hot brown mustard
• 1/4 tsp black pepper
• 0.6 kg broccoli stems (from about 1 kg head of broccoli)
• 1 large or 2 small carrots

Preparation:

1. If you're using regular yogurt, place it in a sieve lined with a paper towel and set the sieve over a bowl. Let it sit for 20 minutes to allow the excess liquid to drain and the yogurt to thicken.
2. Preheat oven to 150°C. Place the shelled seeds and 1/4 teaspoon of salt on a rimmed baking sheet and shake to combine. Toast in the oven for 10 minutes, until fragrant. Cool and set aside.
3. Whisk together yogurt, sour milk, lemon juice, mayonnaise, mustard, 0.5 teaspoon salt, and black pepper. Set aside.
4. Peel the tough outer layer of the broccoli stems and trim the bottom 0.5 cm (you should have about 350 g of tender broccoli stems left). Shred the stems in a food processor, then shred the carrots. Combine the shredded broccoli and carrots with the dressing and toss. Sprinkle with seeds and serve.