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?