Broccoli Stem and Red Pepper Slaw
Published October 21, 2013
Andrew Scrivani for The New York Times
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups shredded broccoli stems (4 to 5 large stems)
Salt to taste
1 red bell pepper, cut in thin 2-inch julienne
¼ to ½ cup chopped cilantro (to taste)
2 tablespoons slivered mint leaves
1 serrano chile, minced
2 ½ tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
Salt to taste
2 teaspoons minced or grated fresh ginger
1 small garlic clove, minced or puréed (optional)
1 tablespoon dark sesame oil
3 tablespoons grapeseed or sunflower oil
1 tablespoon black sesame seeds
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 112 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 195 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
- Step 2
In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.
Advance preparation: Like other coleslaws, this salad keeps well for a couple of days in the refrigerator.
Private Notes
Comments
This works really well with pre-packaged broccoli slaw. Let it marinate in the refrigerator for a few hours before serving. The black sesame seeds give it an elegant presentation.
Needs some acid like lemon or lime.
Made it tonight with vegetables on hand — not enough broccoli stems, but carrots stood in just fine. Had no serranos (was clearing out the vegetable drawer — can you tell?) but didn’t miss them. Mint and basil were really good; no cilantro in the refrigerator or kitchen garden. I think the sesame oil in the dressing makes this salad; you can use any slaw-friendly veggies you have sitting around and it will be excellent.
Riffing off of other suggestions and using what was on hand, this made a delicious and satisfying salad! I used a bag of pre-shredded broccoli, slaw, substituted a little basil for the cilantro, & added a half teaspoon each of soy sauce and fish sauce to my unseasoned rice vinegar. Substituted plain sesame seeds for the black, and added a can of drained chickpeas along with an extra splash of sesame oil. Delicious!
Ditto Figaro— I used a prepackaged broccoli slaw and it was perfect. My son, who won’t touch a mayonnaise based cabbage slaw, devoured this.
Made it tonight with vegetables on hand — not enough broccoli stems, but carrots stood in just fine. Had no serranos (was clearing out the vegetable drawer — can you tell?) but didn’t miss them. Mint and basil were really good; no cilantro in the refrigerator or kitchen garden. I think the sesame oil in the dressing makes this salad; you can use any slaw-friendly veggies you have sitting around and it will be excellent.