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.

Ingredients

• 3 cups shredded broccoli stems (4 to 5 large stems)
• Salt to taste
• 1 red bell pepper, cut in thin 2-inch julienne
• ¼ to ½ cup chopped cilantro (to taste)
• 2 tablespoons slivered mint leaves
• 1 serrano chile, minced
• 2 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    171 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 9 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 41 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4 to 6

Preparation

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.
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.

• Advance preparation: Like other coleslaws, this salad keeps well for a couple of days in the refrigerator.

35 minutes