Broccoli Stem and Red Pepper Slaw

Name: Broccoli Stem and Red Pepper Slaw
Total time: 35 min
Yield: Serves 4 to 6
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

By Martha Rose Shulman

Total Time: 35 minutes
Rating: 4(71)
Notes: Read community notes

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.

Featured in: New Ways With Broccoli

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Ingredients

Yield:Serves 4 to 6

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

Ingredient Substitution Guide

Preparation

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.

Tip

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

Ratings

4 out of 5

71 user ratings

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Private Notes

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Cooking Notes

Figaro6 years ago

This works really well with pre-packaged broccoli slaw. Let it marinate in the refrigerator for a few hours before serving. The black sesame seeds give it an elegant presentation.

jstcooking3 weeks ago

Riffing off of other suggestions and using what was on hand, this made a delicious and satisfying salad! I used a bag of pre-shredded broccoli, slaw, substituted a little basil for the cilantro, & added a half teaspoon each of soy sauce and fish sauce to my unseasoned rice vinegar. Substituted plain sesame seeds for the black, and added a can of drained chickpeas along with an extra splash of sesame oil. Delicious!

carol1 year ago

Ditto Figaro— I used a prepackaged broccoli slaw and it was perfect. My son, who won’t touch a mayonnaise based cabbage slaw, devoured this.

Heidi1 year ago

Made it tonight with vegetables on hand — not enough broccoli stems, but carrots stood in just fine. Had no serranos (was clearing out the vegetable drawer — can you tell?) but didn’t miss them. Mint and basil were really good; no cilantro in the refrigerator or kitchen garden. I think the sesame oil in the dressing makes this salad; you can use any slaw-friendly veggies you have sitting around and it will be excellent.

MCA2 years ago

Needs some acid like lemon or lime.

Rose Thomas2 years ago

The colors and flavor combination were great. I found the texture of the broccoli stems to be a bit austere. Maybe marinating for a while before serving would help.

Jennifer3 years ago

Wanted to use up broccoli and red pepper in the fridge. This recipe was really delicious. Don't leave out the black sesame seeds. Will be making this again.

Jessie3 years ago

Thanks for the reader tip about continuing to peel past the white part. Made while on vacation so did all the slicing myself. Kids loved it, even the big one who refuses to eat broccoli.

Emily3 years ago

I added in some pac choi because I had it on hand. I also used olive oil instead of grapeseed/sunflower oil. Pretty good for a broccoli stem recipe! LOL

Sara4 years ago

I only had unseasoned rice vinegar, so added 2 tsps soy sauce to balance it out. Yum. Fish sauce would probably have been even better.

Figaro6 years ago

This works really well with pre-packaged broccoli slaw. Let it marinate in the refrigerator for a few hours before serving. The black sesame seeds give it an elegant presentation.

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