Broccoslaw

We have been eating a lot of broccoli in my house lately. It was a welcome addition to carrots, one of the few vegetables Spencer will eat without gagging (I was the same way when I was his age. Hopefully he will grow out of it eventually too). We usually buy fresh broccoli, and were throwing away most of the stalk, which seemed rather wasteful. Recently we started using the stalk to make broccoslaw – similar to coleslaw, but with broccoli stems instead of cabbage. I find that the broccoli stems will stay good for 1-2 weeks in the refrigerator after using the florets. If the stalks have gotten soft, they are no longer good.

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Broccoslaw is ready to be eaten

Ingredients

  • For:
  • 6
  • Preparation: 20 min
  • Ready in: 20 min

Instructions

  1. Peel the broccoli stalks and carrots using a vegetable peeler. Then trim the ends with a knife, and cut lengthwise.20210321_142602
  2. Place the broccoli stalks in a food processor using the grating attachment.20210321_143144
  3. Add the carrots to the food processor20210321_143620
  4. In a glass bowl, mix the yogurt, seasoned salt, herbs, and vinegar together, then mix in the broccoli and carrots. Garnish with fresh parsley.20210321_144414
  5. You can serve immediately, but it is better to let it rest in the refrigerator for at least a couple hours to let the flavors mingle. It will stay good in the refrigerator for several days. Goes great with on pulled pork sandwiches.

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