|You might want to save some broccoli stems just so you can make this tasty salad!|
A few weeks ago I made Crunchy Napa Cabbage Asian Slaw and I fell in love with the creamy and slightly spicy soy sauce and mayo dressing. Then a few days later I had a huge bunch of broccoli stems in the fridge and started to think about how to use them. I like broccoli stems almost more than I like broccoli, and especially when they're raw, so I decided to make a salad using them with same dressing I'd enjoyed so much on the Crunchy Napa Cabbage Asian Slaw. If you look through my Salads section, it's not hard to tell that I love salads with crunch, and this salad has some of my favorite crunchy ingredients like red cabbage, radishes, sugar snap peas and almonds. Next time you have broccoli stems I hope you'll think of this salad instead of just throwing them in the trash.
I had saved the stems from a couple of bunches of broccoli when I made this, but you can use less if you don't cook broccoli that often.
Then I use a sharp vegetable peeler to peel the stems more smoothly. For this salad I sliced them into rounds. (I had about 1 cup of broccoli stems, but don't worry if you don't have that much; just use more of something else.)
(Makes 4-6 servings; dressing recipe from The Sunset Cookbook and salad recipe created by Kalyn.)
1 cup peeled and sliced broccoli stems
2 cups diagonally sliced sugar snap peas
1 bunch radishes, trimmed and sliced (about 2/3 cup sliced radishes)
1 cup chopped red cabbage (about 1/4 head)
1/3 cup slivered almonds, toasted
1 T white wine vinegar
1 T Splenda or sugar (use Splenda for The South Beach Diet)
1 tsp. soy sauce
1/2 tsp. crushed garlic puree
1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree
1/4 tsp. (or more) Sriracha sauce (or other hot sauce of your choice)
1/3 cup mayo or light mayo
Trim broccoli stems with a knife, then use a vegetable peeled to peel them smoothly and slice into rounds. Trim ends of sugar snap peas, then slice into diagonal slices about 3/4 inch thick. Trim radishes and slice into thin slices. Chop red cabbage. Toss broccoli stems, sugar snap peas, radishes, and red cabbage together in a medium-sized bowl.
In a small bowl or glass measuring cup, mix together the white wine vinegar, Splenda or sugar, soy sauce, garlic puree, sesame oil, ground ginger, and Sriracha sauce. Whisk in mayo. Put almonds in a dry pan and toast over high heat for 1-2 minutes, just until the nuts are starting to get fragrant.
Add dressing to salad ingredients and toss until all the vegetables are well-coated with dressing. (You may not need all the dressing if you like your salads to be on the dry side.) Add toasted almonds and toss again. Serve right away.
I didn't have any of this left so I don't know how well it keeps in the fridge, but I'd guess it would last for at least a day.
South Beach Suggestions:
This salad is loaded with healthful low-glycemic ingredients which makes it great for any phase of the South Beach Diet. It's probably best to use light mayo if you're making this for South Beach, since full-fat mayo is much more limited for the diet.
More Salads with Broccoli or Broccoli Stems:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Sweet and Sour Broccoli Salad with Agave Nectar from Kalyn's Kitchen
Crunchy Cruciferous Chopped Salad from Kalyn's Kitchen
Broccoli and Cauliflower Salad with Lemon, Dijon, and Tarragon Vinaigrette from Kalyn's Kitchen
Broccoli Stem and Cherry Salad from Food Mayhem
Broccoli Stem Cole-Slaw from Seasonal Ontario Food
Quick Marinated Broccoli Stems from Not Eating Out in New York
Power Food Broccoli Salad from Kitchen Parade
Broccoli Salad from Macheesmo
Broccoli Salad with Creamy Mustard Dressing from Kitchenography
Broccoli Salad from Stylish Cuisine
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)