Ingrid Hoffmann's Better By Half Broccoli and Celery Slaw

Chef and author Ingrid Hoffman shows that you can enjoy your favorite summertime recipes in a guilt-free way. How? Replace unhealthy ingredients with nutritious alternatives. Cut out half the mayonnaise in this recipe and replace with Greek yogurt for a creamy, delicious slaw that promotes intestinal health, builds stronger bones, enhances immunity and lowers blood pressure.

Makes 6 servings

1 Medium-sized head of broccoli
4 Celery stalks (thinly sliced on the diagonal)
1/2 Medium red onion (thinly sliced)
1/4 cup Mayonnaise
1/4 cup Greek yogurt (0% fat)
1 Zest and juice of lime
1/2 tsp Ground cumin
1/2 tsp Chili powder
2 tsp Sugar
1/2 cup Golden raisins
Kosher salt
Freshly ground pepper

Combine the broccoli, celery and red onion in a large mixing bowl.

Prepare the dressing in a small bowl. Combine the mayonnaise, Greek yogurt, lime juice, zest, cumin, chili powder, sugar, salt and pepper. Whisk to combine.

Pour the dressing over the vegetables and stir to combine. Cover and allow the slaw to sit for at least 30 minutes, tossing every so often to combine well. Top with raisins before serving.