Broccoli Stem And Red Pepper Slaw Recipes

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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

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

SPRING ROLLS WITH SHREDDED BROCCOLI STEMS, VERMICELLI AND RED PEPPER



Spring Rolls With Shredded Broccoli Stems, Vermicelli and Red Pepper image

Lately I've been finding bags of shredded broccoli stems or broccoli stem slaw in supermarkets. I used just such a bag for this. You can grate the stems that come with your bunch broccoli for these, or you can save a bit of time and effort by buying the bagged product. Whichever way you go, these light, pungent spring rolls are easily assembled. The only problem you may have is if they sit for too long. If the broccoli stems have not been purged before you make the spring rolls they will continue to drain and the water can eventually dissolve the wrappers (I learned this when I made them, kept them overnight and took them the next day on a flight).

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 1h

Yield Makes 8 spring rolls

Number Of Ingredients 14

2 ounces rice vermicelli (thin rice sticks)
1/4 cup rice vinegar
2 teaspoons soy sauce
3 cups grated broccoli stems (it's fine to use a packaged mix of grated broccoli stems and carrots)
Salt to taste
4 ounces firm tofu, cut in 1x1/2-inch dominoes
1 tablespoon light miso
1 tablespoon chopped chives
2 tablespoons chopped Thai basil or tarragon
2 tablespoons mint leaves, coarsely chopped, plus additional leaves
1/2 cup cilantro, chopped, plus additional sprigs
8 inner romaine lettuce leaves, chopped
16 to 24 pieces pickled ginger (to taste)
8 8-1/2-inch rice flour spring roll wrappers

Steps:

  • Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil. Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Cut the noodles into 2-inch lengths with kitchen scissors. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
  • Place the shredded broccoli stems in a colander and toss with salt to taste. Let drain for 15 minutes and squeeze out excess water. (This step can be omitted if serving the spring rolls right away).
  • Combine shredded broccoli stems with chopped herbs and 2 tablespoons of the rice vinegar in a large bowl. Place lettuce in another bowl and toss with remaining vinegar and salt to taste.
  • Pat tofu pieces dry with paper towels and spread a little miso on each piece.
  • Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from water and drain briefly on a kitchen towel. Place wrapper on your work surface and arrange several cilantro sprigs and whole mint leaves, vein side up, on wrapper. Leaving a 2-inch margin on the sides, place a handful of the broccoli stem mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of lettuce, then a handful of noodles. Arrange 2 pieces of tofu and 2 or 3 slices of pickled ginger on top of the noodles. Fold in sides of wrapper, then roll up tightly. To really firm up the rolls, wrap tightly in plastic wrap. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 2 grams

RED CABBAGE COLESLAW WITH BROCCOLI AND RED PEPPER



Red Cabbage Coleslaw with Broccoli and Red Pepper image

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

1/2 cup fresh basil leaf
1/3 cup light tasting olive oil
3 tablespoons honey
3 tablespoons balsamic vinegar
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 medium red cabbage, cored,very thinly sliced
1 bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total
1 large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups
6 large green onions, thinly sliced,about 1 1/2 cups

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

BROCCOLI STEM AND CARROT SLAW



Broccoli Stem and Carrot Slaw image

Provided by Anne Burrell

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 11

6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin
4 carrots, peeled and julienned on a mandolin
3 celery ribs, julienned
1 red onion, julienned
1 Granny Smith apple, skin on, julienned
1/2 cup julienned cornichons
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup cider vinegar
1 clove garlic, smashed and finely chopped
Kosher salt

Steps:

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

BROCCOLI AND RED BELL PEPPER SALAD



Broccoli and Red Bell Pepper Salad image

Categories     Salad     Pepper     Salad Dressing     Broccoli     Bell Pepper

Yield serves 4

Number Of Ingredients 7

5 strips bacon (about 5 ounces)
1 pound broccoli, cut into florets
1 cup seeded and cubed red bell pepper
1/2 cup grated cheddar cheese (2 ounces)
1/3 cup pine nuts, toasted
1/4 cup dried cranberries
1/2 cup bottled ranch salad dressing

Steps:

  • Cook the bacon in a skillet over medium-high heat for 5 to 7 minutes, or until crisp. Transfer to a paper-towel-lined plate to drain.
  • In a large bowl, combine the broccoli, bell pepper, cheddar cheese, pine nuts, and dried cranberries. Crumble in the bacon and pour in the dressing. Toss well to combine. Let sit for 20 minutes before serving.

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