Broccoli Stem and Red Pepper Slaw Recipe

Name: Broccoli Stem and Red Pepper Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded broccoli stems (4 to 5 large stems); Salt to taste; 1 red bell pepper, cut in thin 2-inch julienne; 1/4 to 1/2 cup chopped cilantro (to taste); 2 tablespoons slivered mint leaves; 1 serrano chile, minced; 2 1/2 tablespoons seasoned rice vinegar; 1 teaspoon Dijon mustard; Salt to taste; 2 teaspoons minced or grated fresh ginger; 1 small garlic clove, minced or pureed (optional); 1 tablespoon dark sesame oil; 3 tablespoons grapeseed or sunflower oil; 1 tablespoon black sesame seeds

Servings: persons

3 cups shredded broccoli stems (4 to 5 large stems)
Salt to taste
1 red bell pepper, cut in thin 2-inch julienne
1/4 to 1/2 cup chopped cilantro (to taste)
2 tablespoons slivered mint leaves
1 serrano chile, minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
Salt to taste
2 teaspoons minced or grated fresh ginger
1 small garlic clove, minced or pureed (optional)
1 tablespoon dark sesame oil
3 tablespoons grapeseed or sunflower oil
1 tablespoon black sesame seeds

1
Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes.
2
Squeeze out excess water.
3
In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together.
4
In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil.
5
Toss with the shredded vegetable mixture.
6
Serve or refrigerate until ready to serve.
7
Sprinkle each serving with black sesame seeds.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups shredded broccoli stems (4 to 5 large stems), Salt to taste, 1 red bell pepper, cut in thin 2-inch julienne, 1/4 to 1/2 cup chopped cilantro (to taste), and more.

Yes, Broccoli Stem and Red Pepper Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli Stem and Red Pepper Slaw

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