Broccoli stems: the bonus ingredient of broccoli! Completely usable and tasty- and versatile! We eat a lot of roasted broccoli in my house and I usually just slice up the stems for roasting, too. But, occasionally, I’ll save them and turn them into Broccoli Stem Slaw. Fun fact: I will eat coleslaw on literally anything. Sandwiches, burgers, tacos, roasted veggies (gettin’ weird), rice (weirder), or mixed into any available leftovers (cringe). Broccoli Stem Slaw is no exception. I just finished off a bowl of it with piri-piri meatballs on top and it was perfect 🤷♀️
Slaw is just one of those things that checks all the boxes. It’s packed with crisp veggies, it’s creamy, a little fatty, and it has the perfect balance of sweet, salt, and tang. Adding thinly sliced broccoli stems to the mix is an easy win. They have great crunchy texture and are loaded with calcium, iron, and vitamin C. If you have enough broccoli stems on hand, you really don’t need shredded cabbage or carrots. I like the variety and pop of color they add though, so that’s how I’m proceeding today 😊
To start, shave off the tough, nubby outsides of the stalks and cut off the root end. Feed those to your compost.
You can use a mandolin, a box grater, or one of these julienne peeler things to slice the stems but I prefer a knife. Thinly slice the long edge of the stem, then thinly slice that section, and cut it in half if you want shorter pieces. Repeat!
These lovely, crisp stems get added to thinly sliced carrots, cabbage, chives, and a red chili pepper for a little heat (optional!). Then, for the dressing, I use a combo of mayonnaise, apple cider vinegar, sugar, and salt. It’s my go to. But, if you want to skip the fat, a mixture of just lime juice and salt is yummy, too!
Later this week, I’ll post a chicken taco recipe with this slaw as a topping – they’re a dinner time dream ❤️
*This post contains Amazon Affiliate links to some veggie gadgets, from which I may earn an income!Print
Broccoli Stem Slaw
Use up your broccoli stems! I like to cut them into matchsticks and toss them with thinly sliced cabbage, carrots, chili pepper, and chives in a creamy, 4-ingredient dressing. This slaw makes a delicious topping for tacos and sandwiches!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side dish
- Cuisine: American
- 4 TBS mayonnaise
- 2 tsp apple cider vinegar
- 3/4 tsp sugar
- 1/4 tsp salt
- 2 broccoli stems with the tough ends and nubby exterior cut off and thinly sliced (see pictures in post for reference)
- 1 carrot, peeled and thinly sliced or shredded
- 1 C shredded cabbage
- 3 TBS fresh chives, finely chopped
- 1 Fresno chili or jalapeño, halved, seeded, and thinly sliced
- Combine the mayonnaise, vinegar, sugar, and salt in a medium bowl and whisk to combine. Taste and adjust seasoning if needed.
- Stir in the sliced broccoli stems, carrots, cabbage, chives, and chili pepper, mixing until it’s all evenly coated. Serve!
Keywords: Broccoli stalk, broccoli stem, how to use broccoli stems