Broccoli Stem And Carrot Slaw Recipes

BROCCOLI STEM SLAW

Broccoli Stem Slaw image

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

Ingredients

4 broccoli stems (See Note 1)
1 large carrot (See Note 2)
1 large apple (See Note 2 and 3)
3 tsp lemon juice - freshly squeezed (See Note 3)
1/4 cup dried cranberries
1/4 cup whole egg mayonnaise
1/4 cup plain Greek yoghurt
1 tsp Dijon mustard
2 tsp honey
freshly ground black pepper - to taste
sea salt (add at the last minute) - to taste (See Note 4)

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 STEM AND RED PEPPER SLAW

Broccoli Stem and Red Pepper Slaw image

I never throw out broccoli stems. If I don't use them for pickles or stir-fries, I'll shred them and use them in a delicious slaw like this one.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

3 cups shredded broccoli stems (4 to 5 large stems)
Salt to taste
1 red bell pepper, cut in thin 2-inch julienne
1/4 to 1/2 cup chopped cilantro (to taste)
2 tablespoons slivered mint leaves
1 serrano chile, minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
Salt to taste
2 teaspoons minced or grated fresh ginger
1 small garlic clove, minced or puréed (optional)
1 tablespoon dark sesame oil
3 tablespoons grapeseed or sunflower oil
1 tablespoon black sesame seeds

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.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY BROCCOLI AND CARROT SLAW

Creamy Broccoli and Carrot Slaw image

Categories Salad Side Low Carb Mayonnaise Broccoli Carrot Summer Bon Appétit

Yield 2 Servings; CAN BE DOUBLED

Number Of Ingredients 6

Ingredients

3 tablespoons mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons grated onion
1 1/4 teaspoons coarse-grained Dijon mustard
1 1/4 cups shredded peeled broccoli stems
3/4 cup shredded peeled carrots

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.

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