Broccoli Stem Slaw

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 🤷‍♀️

Broccoli stem slaw in a glass bowl

coleslaw love

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.

Broccoli stems with the tough exteriors cut off

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!

Thinly sliced broccoli stems on a cutting board

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!

Broccoli stem slaw in a glass bowl

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!

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Broccoli Stem Slaw

Broccoli stem slaw in a glass bowl

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!

  • Author: Megan
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Side dish
  • Cuisine: American
Scale

Ingredients

  • 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

Instructions

  1. Combine the mayonnaise, vinegar, sugar, and salt in a medium bowl and whisk to combine. Taste and adjust seasoning if needed.
  2. 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

Rosemary, Onion, and Olive Focaccia

Yaaasss, homemade bread! I know some of you are doing it, or at least thinking about it, during these strange days of #stayinghome. If satisfaction, and maybe a little distraction, are what you’re seeking, make some dang focaccia. You’ll be so, so proud of you! And, at the end of the day, you’ll get to enjoy fresh, olive oily, crispy outside, chewy inside, yeasty bread studded with roasty red onions, fragrant rosemary, and briny olives. Swoon ❤️

Rosemary Onion Olive Focaccia on a baking sheet
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What to do with cauliflower stems and leaves!

We’re diving into the root-to-stem thing again today with cauliflower leaves and stems! This is a super simple and completely delicious way to use up those parts you might normally toss in the compost. Next time you chop up a head of cauliflower, save the leaves, the core, and the stem and chop it all into 1” pieces. Toss them in oil, salt, and pepper and pop them in the oven!

Chopped leaves and stems from one cauliflower spread out on a baking sheet
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Roasted Veggie Fried Rice with Sriracha Mayo

OK, if I had a million dollars today, I would bet it all that this recipe is going to blow you away with its simplicity and deliciousness. The leftover vegetables sitting in your fridge are just crying out for this pan of sizzly rice topped with a creamy spoonful of garlicky sriracha mayo. Maybe you’re not sitting on a container of leftover roasted vegetables, but it’s worth making some real quick to help this fried rice situation happen.

A plate of roasted veggie fried rice with a. Dollop of sriracha mayo on top, next to a skillet of roasted veggie fried rice
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Fried Sweet Potato Fries

Oh, man… sweet potato fries…. Taking one of nature’s most delicious creations, plunging it into hot oil, and coating it with a spicy, sugary blend of seasonings. What a privilege! It’s times like this that I’m really grateful for the ability to cook and eat and taste and enjoy food. I know – deep thoughts on deep fried sweet potatoes. I can’t help it. They bring out all the feelz in me.

Fried sweet potato fries on a black plate, sprinkled with cilantro and green onion.
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Just waaaayy too busy being delicious and nutritious over here to bother with good looks. I know, this recipe is not very photogenic. But, actually… The longer you stare at it… It kind of becomes beautiful. All golden-bubbly and cheesy, full of a super-savory leek, onion, and kale mixture, with a little extra cheese mixed in for more yum.

Half of a spaghetti squash filled with kale and topped with a cheesy crust on a white plate
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Harissa Carrots with Yogurt and Chaat Masala Granola

This is how I wan to eat all the time: roasty vegetables, with something fresh and creamy, showered with a crunchy, salty topping. Harissa Carrots with Yogurt and Chaat Masala Granola, I luh’ you. I actually just read in Bon Appetit magazine that charred carrots with yogurt is on their list of things they are ready to see go away. Yet, here I am, posting this recipe. Because it is amazingly good! With the perfect combo of sweet, tangy, salty, roasty, crunchy… I just can’t agree, Bon Appetit! Super-roasted, spicy carrots on top of cooling, tangy yogurt, topped with this crispy, salty granola are still a good thing. So, here we go.

roasted carrots on a swirl of yogurt, topped with granola and chopped cilantro on a white plate with a fork
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Chaat Masala Granola

Contrast! Salty, nutty, sweet, and spicy contrast is just squealing out of this Chaat Masala Granola. It’s a savory granola, which, you could say with an eye roll. Like, “What am I going to do with savory granola?🙄” Or, you could say with an excited gasp, like, “Oooooo, savory granola!😱”I say it like the latter. Eat this delicious crunch-bomb on it’s own as a snack or use it to add crispy yummy contrast to other foods, like yogurt, roasted veggies, salads, fruit, or rice. It’s not sooooo savory that it can’t pass for breakfast on that yogurt; I’ve done that every day this week. But it is just the right savoriness for those spicy roasted carrots or that olive-oily cauliflower rice.

chaat masala granola on a sheet pan with parchment paper
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The most important thing to note about this creamy, earthy, garlicky Fresh Butterbean Hummus recipe is… WE GOT A PUPPY!

English Mastiff puppy napping on the floor

OMG, we got an English Mastiff puppy and his name is Bear, in honor of our sweet Caesar Bear we said goodbye to in April. He is our cute little butterbean and we are crazy about him💕.

Back to food. Let’s discuss other wonderful things, like how this hummus takes about 2 seconds to make, all in the food processor. This is the one I love because it has everything (big ‘ol work bowl and cheese grating/veggie-shredding blade? yep!) and it’s easy to use and clean. Here, it’s giving you a lush hummus, with a whipped-like texture, full of lemony-garlic flavor, and punched up with earthy spices and a bite from half a jalapeno (optional, but delicious).

ingredients for Fresh Butterbean Hummus in the bowl of a food processor.
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