Favorite Broccoli Slaw 
Protein, vitamins C, E, and K, B vitamins, and folate foster your baby’s cell, brain, nervous system, bones, and muscle development, plus all these nutrients are excellent for you.
MAKES 4½ CUPS
YOU’RE gonna love it! Colorful, cheerful, crunchy, and supremely healthy, this broccoli salad marries well with just about everything. No time? Use a good-quality bottled dressing. For more protein, toss in edamame, canned beans, or sautéed tofu. And nonvegan moms can add any of those ingredients, plus cheese or cooked chicken. This slaw is best consumed on the day it is made. It keeps for three days refrigerated.
SLAW
1 (12-ounce) package broccoli slaw (about 4 cups)
⅓ cup sunflower seeds
⅓ cup pumpkin seeds
⅓ cup chopped walnuts, toasted
⅓ cup dried cranberries
DRESSING
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup or honey (use syrup if vegan)
¼ cup olive or canola oil
1 garlic clove, minced
Juice of ½ lemon, or to taste
Pinch of salt
• Prepare the slaw: Combine the slaw ingredients in a large bowl and set aside.
• Prepare the dressing: In a small bowl, combine all the dressing ingredients and whisk until well blended.
• Pour the dressing over the salad and toss gently until all the slaw ingredients are lightly coated. Allow to rest for 15 minutes before serving, so the flavors can develop.
1 cup slaw: Calories: 399 cals; Protein: 10 g; Carbohydrates: 24 g; Fat: 32 g; Fiber: 5 g; Sodium: 122 mg; Vitamin C: 80 mg; Vitamin E: 7 mg; Vitamin K: 96 mcg; B6: 0.4 mg; Thiamine: 0.3 mg; Niacin: 5 mg; Folate: 98 mcg; Phosphorus: 312 mg; Magnesium: 141 mg; Manganese: 1 mg; Zinc: 2 mg; 2 CARBS