Monday, April 18, 2011

Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds

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.

I first trim the stems a bit with a knife.  In this photo I've trimmed the lower stem but not the top one.

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.)

I also used 2 cups of sugar snap peas, ends trimmed and cut into diagonal slices.

I used a bunch of radishes, which made about 2/3 cup sliced radishes.

Chop up about 1/4 small red cabbage to make 1 cup chopped cabbage.  (Sorry about the bad photo!)

Stir together the other dressing ingredients and then whisk in the mayo.

Toasting the slivered almonds in a dry pan for a couple of minutes adds a lot of flavor.

Toss together the broccoli stems, sugar snap peas, radishes, and red cabbage.  Add dressing and toss until salad ingredients are well-coated with dressing.  (You may not want all the dressing, but I did use it all.)  Add toasted almonds and toss again.  Serve right away.


Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds
(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

Dressing:
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.) counter customizable free hit

32 comments:

  1. Oh wow, springtime in a bowl. Crunchy, sweet, salty, nutty, green and delicious!

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  2. Thanks Molly! I loved crunching on it.

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  3. lots of vegetables = I like this dish A LOT ;)

    I made today stir-fried mung bean sprouts - tasty, healthy and in-season. And of low GI. I am also a SB diet fan and like your blog.

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  4. Thanks Nina! I don't think I've had mung bean sprouts, but I bet I'd like them.

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  5. give it a try. They are easily available in Poland, where I live, how it is in the US?

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  6. Nina, I'm not sure but I will definitely look for them!

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  7. I love broccoli stems much more than the florets, too. When they're peeled, and lightly blanched, they're almost sweet. I don't eat them raw, but just shy of raw. And I love the combination of colors in this salad!

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  8. Lydia, it is colorful isn't it? I think we really do eat with our eyes.

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  9. I love finding uses for broccoli stems and will be giving this a try. Looks so crisp and refreshing!

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  10. Sounds absolutely delicious Kalyn! And I love the Asian flavors :)

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  11. Crunchy is what I like, too! Broccoli stems either go into my salads or Brandy gets them. She loooves her broccoli "bones."

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  12. So glad people are liking it, and I love the name "broccoli bones" to get kids to eat it.

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  13. So pretty! I never would have thought to use broccoli stems in a salad.

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  14. Thanks Karina. I love eating them when I'm cutting up the broccoli, so I figured they'd be a good salad ingredient too.

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  15. What a gorgeous salad Kalyn. It just sings of springtime.
    Sam

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  16. I love how you said we eat with our eyes! That is so very true and Kalyn, when I look at this salad, I like what I see!

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  17. Thanks Sam and Maris. Glad you like it.

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  18. You know, I do always kind of wonder what to do with those broccoli stems...normally I just throw them in a stir fry but this seems much more fun!

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  19. I'm always chomping on raw broccoli stems when trimming my broccoli! I'm pretty sure I'd love this crunchy salad.

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  20. The colours are amazing. I normally use my broccoli stems for soup but never thought of putting them in salad. Going to try this now...

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  21. So glad people are thinking about using their broccoli stems in this salad!

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  22. I like broccoli stems better than the flowerets, too, also especially when they're raw. Thought I was the only one! This looks great, can't wait to make it.

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  23. Thanks Stephanie, hope you enjoy it.

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  24. Broccoli stems?! Interesting! I have never used broccoli without the flower heads! Looks palatable though, and with my favorite snack - almond included, I will definitely give it a try! Thanks for sharing!


    "If we all treat each other like we treat ourselves - what a wonderful place earth would be."

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  25. I just made this using 3 tablespoons of the Wasabi Mayo from Trader Joe's in place of the 1/4 cup light mayo. It adds an extra zing! Thanks for the recipe, Kalyn!

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  26. Genie, I love the broccoli stems. When I'm cutting up the broccoli I always nibble on the stems.

    Molly, I love the idea of using wasabi mayo in this! Anything with wasabi is good with me.

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  27. I love radishes but never know what to do with them.

    I also love Nina's idea of adding bean sprouts. Another veggie I love but is under utilized in my cooking.

    Does it stay for a few days without the dressing?

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  28. Haven't tried refrigerating this without the dressing.

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  29. This would go well with the sriracha meatballs you posted 8/17/2011. Thanks for the post!

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  30. Mike, good idea! I like the sound of that menu.

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  31. Hi, Kalyn. Found you by way of Southern Savers. Been browsing. Your recipes look great. I love this one bc my poor hubby is always trying to get me use the stems of the broccoli. He will be thrilled:)

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  32. Joyce how fun, I didn't know my recipe was linked in Southern Savers. Glad you like the blog.

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