Broccoli Stem Slaw
A fresh, crunchy slaw that transforms often-discarded broccoli stems into a delicious side dish. Julienned stems combined with carrots, red cabbage, and a tangy yogurt dressing create a nutritious, zero-waste alternative to traditional coleslaw.
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Ingredients
- 4 broccoli stems from large broccoli heads, peeled
- 2 large carrots, peeled
- 2 cups red cabbage, shredded
- 4 green onions, sliced
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp celery seeds
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup sunflower seeds, toasted
Instructions
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1
Trim any tough outer skin from the 4 peeled broccoli stems from large broccoli heads using a vegetable peeler.
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2
Using a sharp knife, julienne the broccoli stems into thin matchstick pieces, or use a food processor with a julienne attachment.
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3
Julienne the 2 peeled large carrots in the same manner as the broccoli stems.
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4
In a large bowl, combine the julienned broccoli stems, carrots, 2 cups shredded red cabbage, and 4 sliced green onions.
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5
In a separate small bowl, whisk together the 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tsp honey, 1 tsp Dijon mustard, 1/2 tsp celery seeds, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to make the dressing.
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6
Pour the dressing over the vegetables and toss until everything is well coated.
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7
Sprinkle the 1/4 cup toasted sunflower seeds over the top just before serving.
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8
For best flavor, refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld.
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9
The slaw can be stored in an airtight container in the refrigerator for up to 3 days.
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