Broccoli Stem And Carrot Slaw Food

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

Ingredients

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.

CREAMY BROCCOLI AND CARROT SLAW

Creamy Broccoli and Carrot Slaw image

Categories Salad Side Low Carb Mayonnaise Broccoli Carrot Summer Bon Appétit

Yield 2 Servings; CAN BE DOUBLED

Number Of Ingredients 6

Ingredients

3 tablespoons mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons grated onion
1 1/4 teaspoons coarse-grained Dijon mustard
1 1/4 cups shredded peeled broccoli stems
3/4 cup shredded peeled carrots

Steps:

Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

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

Ingredients

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

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