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 them 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. It’s just carrots, broccoli stems and my homemade mayo. Cabbage (green or purple), raisins, apples, and/or scallions would be a great addition. Or anything else you would normally add to a slaw. The stems can also be used in soup, cut into big sticks for dip, or julienned and stuffed into in Vietnamese spring rolls.
3 broccoli stems
1/4 cup homemade mayo
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon date sugar
Salt, a big pinch
Peel the carrots and broccoli stems. Julienne by hand or in the processor fitted with a shredding blade. Mix together in a big bowl.
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!