Broccoli Stem Cole Slaw

Do you want to create recipes with less waste? Then, this Broccoli Stem Cole Slaw needs to be on your to do list.

The recipe is exactly what it says it is. It uses the stems of the broccoli as the base of this cole slaw. If you are like me, whenever you cut your broccoli into florets, you through away the tough, fibrous stems. Not any more. To make this slaw, it might be a little more work but we are talking about a couple more minutes of work.

We love cole slaw in my family. I have made a number of different varities of cole slaw. The variety generally comes from the dressing you choose to make. The below are some different recipes for you to try.

TRADITIONAL CREAMY COLE SLAW

COLE SLAW WITH A CUMIN VINAIGRETTE

CREAMY DILL COLE SLAW

BRUSSELS SPROUTS RADICCHIO SLAW

The broccoli takes a couple of steps but no cooking required. First, the stems are shaved. Then, you run them through a mandolin to get strips. You finish the broccoli by cutting them into matchsticks. The one other benefit of using the broccoli stems as your base is that they will last a long time – even when dressed.

Prepping the broccoli slaw.

Making the dressing.

The Broccoli Stem Cole Slaw Plated.

Print

Broccoli Stem Cole Slaw

You can create great recipes by not wasting any food. It takes a little research and creativity as in using these broccoli stems.

Course Side Dish

Cuisine Americana, Southern Food, vegetarian

Keyword cole slaw, gluten free, side dish, vegetarian,

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 8 people

Author Feed Your Soul Too

Ingredients

Slaw Ingredients

• 8 Whole Broccoli stems cut into matchsticks
• 1 Whole Carrot cut into matchsticks

Slaw Dressing

• 1/4 Cup Mayonnaise
• 3 Tbsp White Vinegar
• 1 Tbsp Lemon Pepper
• 1 Tbsp Celery salt
• 2 Tsp Salt
• 1 Tsp Sugar

Instructions

Slaw Dressing

• Combine all the spices and the vinegar and mix well. Add the mayonnaise, mix well and set aside.

Broccoli Slaw

• Begin by prepping the vegetables. Take the broccoli stems and peel the rough exterior. Then, take the long stems and slice lengthwise using a mandolin. Finally, take the mandolin cut stems and slice into matchsticks.

  Using the mandolin, cut the carrot into matchsticks too. Place both the stems and the carrots in a bowl. Top with the dressing and mix well. You can serve right away or stick in the fridge until using. Because the stems are so sturdy, the dressing will not make the slaw wilt.

  Enjoy!

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