Broccoli Stem Slaw Recipes

BROCCOLI STEM AND CARROT SLAW

Steps:

• Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.

BROCCOLI STEM SLAW

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.

BROCCOLI AND BROCCOLI STEM SALAD

Steps:

• For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes.
• For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon.
• To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.

CABBAGE AND BROCCOLI SLAW WITH VINEGAR DRESSING

Steps:

• Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
• Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

BROCCOLI SLAW

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 AND RED PEPPER SLAW

Steps:

• Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
• In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.

EASY BROCCOLI SLAW

Steps:

• Whisk together mayonnaise, sugar, and vinegar in a bowl. Add broccoli slaw, cranberries, and walnuts and mix until evenly coated.

CREAMY BROCCOLI AND CARROT SLAW

Steps:

• Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

EASTERN BROCCOLI SLAW

Steps:

• Make the dressing: In a stand blender or with an immersion blender, combine and purée the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
• Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds. Add just enough of the dressing, about 1/4 cup, to coat the vegetables. Mix well. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining dressing.
• To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions. Serve chilled or at room temperature. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.

BROCCOLI SLAW WITH LEMON DRESSING

Steps:

• In a large bowl, mix the first 8 ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving.