Broccoli Stem Slaw Recipes

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.

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.

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 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.

INCREDIBLE BROCCOLI SLAW RECIPE (5 MINUTES OR LESS)

Steps:

• In a medium mixing bowl, whisk together the dressing ingredients. I like to do this in the bowl I plan to serve this in.
• Add the broccoli slaw mix and gently toss it all together. Be patient and give it a minute if the dressing doesn't look like enough (it is!)-the broccoli will start to release some water and it will all come together into a creamy slaw after a minute or so. Refrigerate until it's time to serve.
• This slaw is best the day you make it, but it keeps well in the refrigerator (covered), up to 3 days. Cabbage-based slaw keeps in the refrigerator for about two days.

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.

ANDREA'S BROCCOLI SLAW

Steps:

• Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

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.

QUICK & HEALTHY BROCCOLI SLAW (PALEO, WHOLE30)

Steps:

• Remove the outer layer of the broccoli stems with a sharp paring knife or a vegetable peeler.
• Using a food processor with a shredder attached, a mandolin slicer, or a box grater, shred broccoli stems, carrot, and apple into thin strips.
• Combine in a large mixing bowl, then add chopped celery.
• Whisk together all ingredients for the creamy dressing in a small bowl, and pour over the vegetables.
• Toss to coat evenly. Taste to add more salt or vinegar, if needed.
• Stir in sunflower seeds before serving. If you want more sweetness to your slaw, stir in dried cranberries.
• Enjoy immediately, or refrigerate for up to 3 days in an airtight container.