Broccoli Stem Slaw
A crunchy, refreshing slaw made from broccoli stems, carrots, and a tangy dressing.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 4 broccoli stems, peeled and julienned
- 2 carrots, julienned
- 1/4 cup red cabbage, thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Nutrition Facts
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Instructions
Prepare the vegetables: Peel the broccoli stems and julienne them into thin matchsticks. Julienne the carrots and thinly slice the red cabbage and green onions.
Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth. Season with salt and pepper to taste.
Combine the vegetables: In a large mixing bowl, combine the julienned broccoli stems, carrots, red cabbage, and green onions.
Add the dressing: Pour the dressing over the vegetables and toss well to coat everything evenly.
Garnish and chill: Stir in the chopped fresh parsley. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Give the slaw a final toss before serving. Enjoy as a side dish or topping for sandwiches and tacos.
Chef's Tips
- Peeling the broccoli stems ensures a tender texture and removes any tough outer layer.
- For extra crunch, add some toasted sunflower seeds or sliced almonds.
- This slaw can be made ahead and stored in the fridge for up to 2 days.
- For a vegan version, substitute the mayonnaise with a plant-based alternative and use maple syrup instead of honey.
- Add a pinch of red pepper flakes for a spicy kick.
