Breakfast · ALWAYS FREE
Carrot and apple breakfast slaw
Coarsely grated carrot and skin-on apple meet thick yogurt, raisins and toasted sunflower kernels in a crisp breakfast bowl.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Toast sunflower kernels in a dry skillet over medium-low heat for 3-4 minutes, shaking frequently until lightly golden. Tip onto a plate and cool 5 minutes. Check yogurt, raisins, cinnamon and kernels are suitable for the stated gluten-free criteria.
- Stir yogurt, lemon juice and cinnamon together in a mixing bowl. Coarsely grate the carrots. Core and weigh the apple, keeping its skin, then grate it directly into the yogurt mixture; stir promptly to coat. Add carrot and raisins, including all released juice; do not squeeze the shreds.
- Cover and refrigerate 15 minutes to soften the raisins slightly while retaining the vegetables' crunch. Stir again and divide the complete mixture into two bowls. Divide all cooled sunflower kernels over the bowls just before eating.
- Keep refrigerated at 40°F (4°C) or below. For the best texture, eat the same day; refrigerate promptly and use within 2 days. Keep kernels separately until serving if making ahead. Discard perishable leftovers left at room temperature longer than 2 hours.
Estimated nutrition
Per serving · 1 of 2- Calories
- 402 kcal
- Protein
- 18.6 g
- Total carbohydrate
- 52.8 g
- Total fat
- 15.8 g
- Total sugars
- 37.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All ingredients divided by two, including released fruit juices. Contains milk and sunflower seeds. Gluten-free is conditional on verified gluten-free packaged ingredients and individual cross-contact requirements; no oats, granola or extra sweetener included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Carrot and apple breakfast slaw: raw carrots; raw apple with skin; plain whole-milk Greek yogurt; dark seedless raisins; plain dried sunflower kernels; lemon juice; ground cinnamon. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Carrot and apple breakfast slaw: raw carrots; raw apple with skin; plain whole-milk Greek yogurt; dark seedless raisins; plain dried sunflower kernels; lemon juice; ground cinnamon. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
