One of my earliest childhood memories was peeling broccoli stems. Strange early memory, huh?
My dad preferred the stems of broccoli, so my mom would always peel them and chop them and steam with the broccoli crowns whenever we made fresh broccoli.
Once I got married, I couldn’t shake the habit of peeling the broccoli, though we all prefer the broccoli florets to the stems. One time at a pot-luck with friends, I tried some delicious homemade broccoli slaw made from peeled and grated broccoli stems, carrots and a hint or red cabbage. It was delicious!
The broccoli had a slightly sweet taste in the slaw and it was dressed in a homemade mayo (you could also use Primal Kitchen mayo) and herb dressing with a touch of honey. I was hooked and finally had a use for the broccoli stems that I always peeled and ended up eating anyway because our whole family preferred the crowns.
If you aren’t a mayo person, you can absolutely substitute greek yogurt for the mayo in this recipe.
Everyone loves cole slaw, but I love this new and easy take on an old favorite. This broccoli slaw recipe can also be made with cabbage, but my family prefers the taste of broccoli and carrots.
- 1 large package broccoli cole slaw mix (or 4-5 big sliced thinly)
- 2-3 medium carrots, thinly sliced
- (1 large head or cabbage, shredded, can be used instead of broccoli)
- ¾ cup homemade mayo or mayo of choice
- 1 tsp mustard
- 1 tsp lemon juice
- 2 tsp apple cider vinegar
- 2 Tablespoons honey (optional)
- Salt, pepper, garlic powder, basil, parsley and celery seed, to taste- I used about ½ teaspoon of each
- Whisk the mayo, mustard, lemon juice, vinegar, honey and spices together until creamy.
- Pour over shredded broccoli or cabbage and toss well.
- Store in fridge at least 1 hour or overnight before serving to let flavors meld. If you prefer, you can substitute greek yogurt for the mayo.
Ever made your own broccoli slaw? If not what is your favorite slaw?