Broccoli Stem And Red Pepper Slaw Recipes
BROCCOLI SLAW
Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for a julienned cut.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mayonnaise, olive oil, lemon juice and mustard. Season with salt and pepper.
- In another bowl, combine broccoli, celery and apple. Pour over dressing and toss to combine. Season with salt and pepper. Serve.
BROCCOLI STEM SLAW
My Broccoli Stem Slaw is crisp, colourful and totally delicious. I make it from simple, everyday ingredients and yet every bite of this salad is full of texture and bright flavours, all of which complement each other. It is the perfect side dish to serve with a barbecue, alongside a family dinner or to take on a picnic. It is also ideal to serve alongside a burger or in a sandwich.
Provided by Alexandra
Time 40m
Number Of Ingredients 11
Steps:
- Wash and peel the broccoli stems, removing the tough, fibrous layer, using either a sharp knife or a vegetable peeler.
- Cut the broccoli stalks into matchsticks (julienne). First, slice the stem into thin planks. Then stack them together and slice again to make matchsticks. See Note 5.Add the broccoli stem matchsticks to a bowl.
- Wash the carrot and cut into matchsticks using the same method as for the broccoli stem. Add to the bowl with the broccoli stems.
- Cut the apple into matchsticks, add to a separate small bowl and toss with the lemon juice. Then, add to the bowl with the broccoli stems and carrot.
- Using the bowl which contained the apple, combine all the dressing ingredients well. Check that the balance of flavours is to your taste.
- Add the dressing to the broccoli, carrot and apple and toss well together. See Note 6.Refrigerate for 30 minutes before serving to allow the flavours to blend together.Season to taste just prior to serving.
- Serve with the dried cranberries sprinkled on top.
Nutrition Facts : Calories 385 kcal, Carbohydrate 60 g, Protein 19 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 323 mg, Fiber 18 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving
BROCCOLI SLAW
Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. -Konny Thomas, Citrus Heights, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients and toss. Refrigerate, covered, at least 2 hours. Stir before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 325mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
RED CABBAGE COLESLAW WITH BROCCOLI AND RED PEPPER
This is a delicious and very colorful alternative to the usual cole slaw. It is always a favorite when I bring it to pot luck dinners.
Provided by Babs in Toyland
Categories Vegetable
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
- Transfer to a 4 quart bowl.
- Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
- Toss until well mixed.
- Chill at least 4 hours or up to 8 hours before serving.
- To serve, toss well, drain off any excess liquid and adjust the seasonings.
- Serve chilled in a large bowl.
Nutrition Facts : Calories 145.7, Fat 7.7, SaturatedFat 1.1, Sodium 280.6, Carbohydrate 18.5, Fiber 4.2, Sugar 11.2, Protein 3.5
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