Broccoli Stem And Red Pepper Slaw Recipes

SPRING ROLLS WITH SHREDDED BROCCOLI STEMS, VERMICELLI AND RED PEPPER

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.

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:

• Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
• Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
• Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

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.

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.