Crunchy Broccoli Slaw

Most people throw away broccoli stems, preferring to eat the florets. But cut into long thin strips with a fine julienne peeler, the sweet and crunchy stems are perfect in a fresh-tasting slaw with carrots, scallions and salty sunflower seeds.

Recipe from Food & Wine
Crunchy Broccoli Slaw
Lucy Schaeffer
30 mins
30 mins
by 4.5 6  people
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  • 1/4 cup plus 2 tablespoons mayonnaise
  • 2 tablespoons rice vinegar
  • 2 tablespoons pure vegetable oil
  • 1 teaspoon finely grated fresh ginger
  • Salt and freshly ground pepper
  • 3 pounds broccoli, stems only, peeled and julienned (3 cups)
  • 2 carrots, finely julienned
  • 2 scallions, white and green parts cut into 1-inch lengths and thinly sliced lengthwise
  • 2 tablespoons coarsely chopped cilantro
  • 2 tablespoons salted roasted sunflower seeds
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Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

In a food processor, process the mayonnaise, vinegar, oil, and ginger until smooth. Transfer to a large bowl and season with salt and pepper. Add the broccoli, carrots, scallions, and cilantro and toss. Garnish with the sunflower seeds and serve.
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