Best Broccoli Stem And Red Pepper Slaw Recipes

EASTERN BROCCOLI SLAW

Eastern Broccoli Slaw image

Provided by Michael Moss

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

6 tablespoons tamari
1/4 cup pure sesame oil
1 teaspoon minced fresh ginger
1 tablespoon minced scallion
1/8 teaspoon red pepper flakes
3 tablespoons fresh lemon juice, or to taste
4 medium or 6 small stems (about 1 pound) from 2 to 2 1/4 pounds of broccoli (the freshest you can find), trimmed of dry ends and shredded or finely julienned
3 large carrots, shredded or finely julienned
4 scallions, thinly sliced
2 teaspoons sesame seeds
Cilantro leaves, sesame seeds or sliced scallions, for garnish

Steps:

Make the dressing: In a stand blender or with an immersion blender, combine and purée the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds. Add just enough of the dressing, about 1/4 cup, to coat the vegetables. Mix well. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining dressing.
To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions. Serve chilled or at room temperature. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1040 milligrams, Sugar 3 grams

BROCCOLI AND BROCCOLI STEM SALAD

Broccoli and Broccoli Stem Salad image

I always cut the tops off the broccoli and am left with the stems on the counter. It makes me want to put them to good use! The stems are meaty and have a slight mustard flavor, but they can often be tough. Roasting them tenderizes the texture so they can be mixed with the florets for a tasty salad. As a side note, you can also roast the stems even more until completely soft and puree them for a stem pesto. There's a group of flavors in this dish that all work nicely: broccoli, mustard, horseradish and arugula. It's also a vibrant green dish that's great for spring!

Provided by Alex Guarnaschelli

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 small heads broccoli with stems
3 tablespoons extra-virgin olive oil, plus additional for drizzling
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons creamed horseradish
1 tablespoon lemon zest plus 2 tablespoons lemon juice
2 pinches sugar or a dash of honey
10 to 12 fresh whole tarragon leaves
1 heaping cup baby arugula leaves

Steps:

For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes.
For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon.
To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.

BROCCOLI STEM AND CARROT SLAW

Broccoli Stem and Carrot Slaw image

Provided by Anne Burrell

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin
4 carrots, peeled and julienned on a mandolin
3 celery ribs, julienned
1 red onion, julienned
1 Granny Smith apple, skin on, julienned
1/2 cup julienned cornichons
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup cider vinegar
1 clove garlic, smashed and finely chopped
Kosher salt

Steps:

Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.

RED CABBAGE COLESLAW WITH BROCCOLI AND RED PEPPER

Red Cabbage Coleslaw with Broccoli and Red Pepper image

This is a delicious and very colorful alternative to the usual cole slaw. It is always a favorite when I bring it to pot luck dinners.

Provided by Babs in Toyland

Categories Vegetable

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup fresh basil leaf
1/3 cup light tasting olive oil
3 tablespoons honey
3 tablespoons balsamic vinegar
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 medium red cabbage, cored,very thinly sliced
1 bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total
1 large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups
6 large green onions, thinly sliced,about 1 1/2 cups

Steps:

To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
Transfer to a 4 quart bowl.
Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
Toss until well mixed.
Chill at least 4 hours or up to 8 hours before serving.
To serve, toss well, drain off any excess liquid and adjust the seasonings.
Serve chilled in a large bowl.

Nutrition Facts : Calories 145.7, Fat 7.7, SaturatedFat 1.1, Sodium 280.6, Carbohydrate 18.5, Fiber 4.2, Sugar 11.2, Protein 3.5