This week at the farmers market, cauliflower and broccoli were in great abundance. One farm had broccoli on the stalk, instead of just the flowery crowns, and to me that was absolute perfection. I think the broccoli stem is highly underrated! It’s delicious, raw or cooked, great in soups, salads, or even sautéed. This week, though, I made some very easy broccoli and carrot slaw with the stems and reserved the crowns for steaming later.
Next time you are debating between paying more for the crowns and skipping the stalks, don’t! Get stalks! Then do this!
You could dress this slaw with anything you like, really, even a bottle dressing or regular coleslaw dressing. I used this tangy, slightly spicy, Dijon mustard dressing recipe because John is not a fan of mayo-based or creamy sweet dressings. The recipe for both the slaw and the dressing are simple enough that you could really personalize it — a sweeter slaw dressing with dried cranberries, a milder slaw with a ranch-style dressing and the addition of some other veggies, an Asian slaw with a sesame dressing … The possibilities are pretty endless. I’d love to hear about your choices if you decide to make this salad your own!
Don’t you dare botherwith the dried-up, old, pre-grated “broccoli slaw” in a bag, either — that stuff is like chewing on twigs compared to taking a few minutes and cutting it up fresh. You really won’t believe how much of a difference there is!
Yay for veggie salads!