Broccoli Heart and carrot Slaw


Have you ever wondered what to do with broccoli stalks? Well, here is the perfect (and delicious) way to put them to use. All you need is a mandoline, carrots, leftover broccoli stalks, and a few pantry items and you are on your way to enjoying a delightful snack, flavorful side dish, or the perfect addition to sandwiches, wraps, or salads. Here's how to make it:

Broccoli Heart and carrot Slaw

Makes 2 servings, takes about 15 minutes, gluten free, soy free, nut free

2 cups julienned rainbow or regular carrots (2-3 large carrots)

1 cup julienned broccoli hearts (2 broccoli stalks)

1 tablespoon toasted sesame seed oil 

1 tsp toasted sesame seeds

1 tsp rice wine vinegar

Sea salt to taste*

Green onions (to garnish)

Start by prepping the veggies. Give them a good wash and pat dry. Next, using a sharp vegetable peeler,  peel the carrots and broccoli stalks. Next, carefully slice them with a mandolin using the julienne blade or manually using a sharp knife. Once done slicing, heat a large cast iron skillet with just a drizzle of olive oil on medium high heat. Add the veggies and stir for 4-5 minutes until just cooked. Remove from heat and throw in the sesame seed oil, toasted sesame seeds, rice wine vinegar, and a dash of salt. Stir the mixture well and let sit for a few minutes before serving. Lastly, taste and finish with as much salt as desired. Top with sliced green onions.



Tips, tricks and other tidbits

Julienne is a cooking term that means to slice something in a long thin strip resembling a matchstick. I recommend using a mandoline because they make slicing precise but I'm warning you- they are very dangerous! Please be very careful by either using a guard or wearing protective gloves when using one. If you don't have a mandoline, just use a very sharp knife. It will take you longer but the texture is well worth it. The veggies end up tasting like noodles. :)

Broccoli Hearts are just the center of the broccoli stalks. If you have never tried the hearts, this is a good way for you to do so. Eaten raw or cooked, the hearts are crunchy and buttery. I just love them. Be sure to get the whole outer skin off, as it is fibrous and undesirable to eat. You'll notice a difference in texture when peeling the outer skin off and when the heart becomes soft and tender to peel. 

Sesame seeds provide this dish a nice crunch and pop of flavor. If you only have raw sesame seeds, just dry toast them in a pan for about a minute until they are fragrant.

Don't overcook the vegetables! You want them to have a crunch to them. They also will continue to cook once you remove them from the heat. 

Salt is an ingredient I like to leave up to each individual cook. I personally used 1/2 teaspoon. But you might like less. Start with a dash, taste, and then add more if you would like. You could also use tamari or soy sauce in this recipe. I chose not because I didn't want to darken the color of the slaw and I wanted to keep this recipe soy free. Aren't I just the sweetest?