Broccoli Stem and Red Pepper Slaw
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.
- Total:
- Serves: 4 persons
Ingredients
- 3cups shredded broccoli stems (4 to 5 large stems)
- Salt to taste
- 1red bell pepper, cut in thin 2-inch julienne
- ¼to 1/2 cup chopped cilantro (to taste)
- 2tablespoons slivered mint leaves
- 1serrano chile, minced
- 2 ½tablespoons seasoned rice vinegar
- 1teaspoon Dijon mustard
- Salt to taste
- 2teaspoons minced or grated fresh ginger
- 1small garlic clove, minced or puréed (optional)
- 1tablespoon dark sesame oil
- 3tablespoons grapeseed or sunflower oil
- 1tablespoon black sesame seeds
Instructions
Step 1
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.Step 2
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.