Broccoli Stem and Red Pepper Slaw
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
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.
- Advance preparation: Like other coleslaws, this salad keeps well for a couple of days in the refrigerator.
Private Notes
Cooking Notes
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.
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!
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.
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.
Needs some acid like lemon or lime.
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.
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.
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.
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
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.
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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