What if you have a beautiful bunch of broccoli and your family only wants to eat the top part, or what we call broccoli trees? Don’t toss the stems because there are so many ways to use them. I usually just grate them and drop them on top of my house salad, but today I thought it would be nice in a basic slaw. My husband said, “Don’t mess with slaw. It should be only cabbage,” but proceeded to eat plenty of this anyway.

Broccoli Stem and Carrot Slaw [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients

  • 3 broccoli stems
  • 2 carrots
  • 1/4 cup homemade mayo
  • 1 tablespoon dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon date sugar
  • Salt, a big pinch
Mayo:
  • 1 cup cashews
  • 3/4 cup water
  • The juice of 1/2 lemon
  • 1 tablespoon white wine vinegar
  • 1 teaspoon vegan turbinado sugar
  • 1/2 teaspoon each: garlic powder, onion powder, mustard powder
  • Salt, a pinch to taste

Preparation

  1. Peel the carrots and broccoli stems. Julienne by hand or in the processor fitted with a shredding blade. Mix together in a big bowl.
  2. Blend all of the mayo ingredients in a high-powered blender (if your blender isn't very heavy duty, soak the cashews overnight first.)
  3. Mix together the mayo, mustard, vinegar, sugar, and salt. Pour over the carrot and broccoli stems and mix well. Let sit for a bit to allow the flavors to come together. Enjoy!


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