Tangy Broccoli Slaw
A recipe for a tangy, crisp slaw made from the stalks of fresh broccoli. So versatile, you can make the slaw and choose a different dressing to suit your meal or mood!
Servings Prep Time
8 30Minutes
Passive Time
1Hour
Servings Prep Time
8 30Minutes
Passive Time
1Hour
Ingredients
The slaw:
The dressing:
Instructions
  1. Wash the broccoli stalks after separating them from the flowery crowns. Wash and/or peel carrots. Using a grater or a mandoline, shred or julienne carrots in up to two-inch lengths. Set aside into a bowl and toss with 1tsp kosher salt.
  2. Using a very sharp knife or a mandoline, slice broccoli stalks lengthwise into 1/4" thick slices.
  3. If your slicer has a julienne blade, skip the previous step and just julienne the stalks into a 1/4 inch julienne, in about 2 inch lengths.
  4. If you don't have a special julienne slicer, use a sharp knife to cut the sliced stalks into uniformly-sized matchsticks. Toss with 1 tsp salt just like the carrots.
  5. In a bowl combine yogurt, rice vinegar, jalapeño juice, Dijon, and black pepper, mixing until there are no lumps. Feel free to adjust for your own seasoning tastes at this point, but remember the veggies have been salted.
  6. Put broccoli, carrots, all liquid they may have given up after salting, chopped green onions or chives, and dressing in a container and combine well until all the veggies are dispersed evenly and well-coated. Cover and refrigerate for at least an hour for flavors to combine.
  7. Stir or toss before serving, and enjoy! Will stay crisp up to a week.
Recipe Notes

The veggie base for this salad is very versatile and goes well with all types of dressings.  Try it with a sweeter dressing, maybe some dried cranberries and pecans; a citrus vinegarette; a ranch-style creamy dressing ... Anything goes!