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    Home » Salads

    Broccoli Stem Coleslaw

    Published: Jul 30, 2015 · Updated: Jun 1, 2019 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianPaleo

    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 salad and 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!

    coleslaw made with broccoli stems

    How to Use Broccoli Stems

    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.

    OTHER COLESLAW RECIPES:

    Feta Lemon Coleslaw

    Avocado & Lime Coleslaw

    Lime & Cilantro Coleslaw

    broccoli coleslaw

    Broccoli Stem Coleslaw

    Angela Coleby
    Coleslaw is made from broccoli stems and a spiralizer
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Resting time 30 mins
    Total Time 15 mins
    Course Salad, Vegetarian
    Cuisine Vegetarian
    Servings 4 People
    Calories 45 kcal

    Ingredients
     
     

    • 3 stems broccoli
    • ½ red pepper
    • 1 cup Red cabbage finely shredded

    Dressing

    • 2 tablespoons blue cheese
    • ½ teaspoon Dijon mustard
    • ½ teaspoon Apple cider vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    • 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!

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information. 

    Nutrition

    Serving: 1servingCalories: 45kcalCarbohydrates: 4gProtein: 3gFat: 2gFiber: 2g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Sophie33

      July 31, 2015 at 8:32 am

      What a genius healthy tasty idea! 🙂 I am making this salad this afternoon! Yum!

      Reply
      • Divalicious

        July 31, 2015 at 3:35 pm

        Thanks Sophie! Hope you find it tasty!

        Reply
    2. lucyshewellphd

      July 30, 2015 at 6:34 pm

      Good idea. And the blue cheese dressing sounds really good too.

      Reply
      • Divalicious

        July 30, 2015 at 6:36 pm

        Thanks Lucy!

        Reply
    3. cookingtrips

      July 30, 2015 at 2:55 pm

      Great idea ! I have to admit I never thought about this either ! all those wasted broccoli stems, that's such a pity ! I am using them for stir-fry though, but really never even consider it for coleslaw... thanks for the tip !!

      Reply
      • Divalicious

        July 30, 2015 at 3:03 pm

        Glad it's not just me! All those years of throwing the stems away!

        Reply
        • cookingtrips

          July 30, 2015 at 3:23 pm

          Well, keep experiencing and telling us ! I just joined your Facebook by liking your Page, it looks great and all the posts look nice and useful 🙂 I just started a Facebook page too (a few days ago), it's called Cooking Trips and it's open to anyone as well 😉 Sorry I have to go, my eyes just met your pictures of Kale Frittata and Carrot Ginger Peanut salad, i MUST go and check out both of your posts !!!

          Reply
          • Divalicious

            July 30, 2015 at 3:31 pm

            Good choices...I almost lived off the carrot salad for a week when I first made it! Thanks for liking my Facebook page...there's more postings and silly stuff on there! Will check out your Facebook too!

            Reply
            • cookingtrips

              July 30, 2015 at 4:18 pm

              cool, thanks ! I'm all about exchanging ideas and experiences, so I'm glad we get to share our pages, you're inspiring and refreshing, and so are your dishes (i.e. this broccoli salad).

            • Divalicious

              July 30, 2015 at 5:18 pm

              Awwh! Thanks!

    Trackbacks

    1. Chipotle Coleslaw - Divalicious Recipes says:
      July 22, 2019 at 1:30 pm

      […] Broccoli Stem Coleslaw […]

      Reply
    2. Eggplant Cannelloni - Divalicious Recipes says:
      May 22, 2019 at 10:15 pm

      […] Broccoli Coleslaw […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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