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Broccoli & Carrot Coleslaw with Toasted Pumpkin Seeds

This crunchy coleslaw with a mix of broccoli and carrots & the nutty taste of toasted pumpkins is so good! It's the ultimate crunch salad, making it a perfect side dish, made with a light & refreshing Greek yogurt mayo dressing! I love that its' so simple to make with only 3 ingredinets for the salad and yet so satisfying.

I know a lot of people are talking about having difficulty sleeping during this time with everything going on with the COVID-19 situation. It appears that the worry and uncertainty about the future are keeping some up at night. Did you know that eating pumpkin seeds may actually help with better sleep? Pumpkin seeds are a good source of Magnesium, which is needed for normal sleep regulation and hence eating pumpkin seeds, may help improve sleep! More on the benefits of Pumpkin seeds below...

Pumpkin Seeds: Nutrition Facts

This nutritional gem is very high in both Iron and magnesium. Their high Iron content make them an excellent source for vegetarians who often find it harder to meet their Iron needs!

Pumpkin seeds are a great food source for athletes who experience achy legs as magnesium helps with relaxing the muscles! They are also a great vegetarian protein source with 9 grams of protein per ounce.


Serves 4


  • 2 Carrots

  • 1 head of Broccoli

  • 1/3 cup Toasted Pumpkin Seeds

Ingredients for Greek Yogurt Mayo

  • 2/3 cup Greek Yogurt

  • 1 tbsp vinegar

  • 1 tbsp honey

  • 1 tbsp lemon juice, fresh

  • 1 tbsp Dijon mustard

  • Garlic powder, salt & pepper t taste


  1. For the broccoli, cut florets off head and into bite size pieces

  2. Peel and slice the carrots. You can also use a spiralizer if you have one and spiralize the carrots

  3. Add Broccoli and carrots into a bowl

  4. For Greek yogurt Mayo, simply add all ingredients and mix well

  5. Toss salad with sauce and top with toasted pumpkin seeds!

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