A broccoli coleslaw recipe that uses the stems so not to waste any part of broccoli. Slathered with a blue cheese dressing it makes a delicious side dish.
I never had thought of using the broccoli stem in recipes and used to chuck it away after trimming my broccoli. Then I read about using it in salads, often in place of raw cabbage, so gave it a whirl. Well, what a revelation to me this was. I loved the flavour and it is similar to cabbage and not as “broccoli” as I thought it would be. It has a nice crunch too. So, what better dish to play around with it then the humble coleslaw. I used a blue cheese dressing for this but you could use your usual coleslaw dressing instead. I shall never throw away the stems again!
I used my spiralizer on the stems, but you could grate them too. Grated, they look very much like cabbage and would be a great addition to a stir fry. I kept the ingredients in this coleslaw fairly simple, but you could add additional ingredients such as sliced spring onions or some grated carrot too. Or whatever else you like in your coleslaw.
- 3 stems broccoli
- 1/2 red pepper
- 1 cup (70g) Red cabbage finely shredded
- 2 tablespoons blue cheese
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Either use a spiralizer or grater on the broccoli stems to shred them.
Add them in a bowl with red cabbage and pepper.
To make the dressing, mash the blue cheese with half of the apple cider vinegar until smooth. Then add the remaining dressing ingredients and mix well.
Pour the dressing over the coleslaw and stir thoroughly.
Cover and set in the fridge for at least 30 minutes for the flavours to develop.
Eat and enjoy!
Nutritional Info per quarter recipe – 45 Calories, 2g Fat, 3g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs