Crunchy Broccoli Slaw
Recipe from Food & Wine

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.

Crunchy Broccoli Slaw
Lucy Schaeffer

by 5  people

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
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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
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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