Best 3 Broccoli And Broccoli Stem Salad Recipes

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**Broccoli and Broccoli Stem Salad: A Nutritious and Versatile Dish**

Broccoli and broccoli stem salad is a vibrant and healthy dish that combines the best of both worlds. It's packed with nutrients, antioxidants, and fiber, making it an excellent choice for those looking to maintain a healthy lifestyle. The combination of broccoli florets and stems adds a delightful crunch and texture to the salad, while the dressing provides a tangy and flavorful complement. This versatile salad can be enjoyed as a side dish, a light lunch, or even as a main course when paired with a protein source. With its simple ingredients and easy preparation, broccoli and broccoli stem salad is a quick and delicious way to incorporate more vegetables into your diet. Whether you're a vegetarian, vegan, or simply looking for a nutritious and tasty dish, this salad is sure to satisfy your cravings. In this article, we'll provide you with two variations of the recipe: a classic broccoli and broccoli stem salad with a tangy dressing, and a more substantial version with the addition of quinoa and roasted chickpeas. Both recipes are easy to follow and can be customized to your liking, making them perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI STEM AND CARROT SLAW



Broccoli Stem and Carrot Slaw image

Provided by Anne Burrell

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 11

6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin
4 carrots, peeled and julienned on a mandolin
3 celery ribs, julienned
1 red onion, julienned
1 Granny Smith apple, skin on, julienned
1/2 cup julienned cornichons
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup cider vinegar
1 clove garlic, smashed and finely chopped
Kosher salt

Steps:

  • Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.

BROCCOLI AND POTATO SALAD



Broccoli and Potato Salad image

Make and share this Broccoli and Potato Salad recipe from Food.com.

Provided by daisygrl64

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 small head broccoli, cooked
2 large potatoes, cooked in skins, peeled and diced
1 celery, stalk sliced
2 tablespoons wine vinegar
6 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste
paprika

Steps:

  • cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
  • mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
  • season with salt, pepper and paprika.
  • sprinkle with parsley and serve.

BROCCOLI STEM AND RED PEPPER SLAW



Broccoli Stem and Red Pepper Slaw image

I never throw out broccoli stems. If I don't use them for pickles or stir-fries, I'll shred them and use them in a delicious slaw like this one.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 14

3 cups shredded broccoli stems (4 to 5 large stems)
Salt to taste
1 red bell pepper, cut in thin 2-inch julienne
1/4 to 1/2 cup chopped cilantro (to taste)
2 tablespoons slivered mint leaves
1 serrano chile, minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
Salt to taste
2 teaspoons minced or grated fresh ginger
1 small garlic clove, minced or puréed (optional)
1 tablespoon dark sesame oil
3 tablespoons grapeseed or sunflower oil
1 tablespoon black sesame seeds

Steps:

  • Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
  • In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose the freshest broccoli and broccoli stems. Look for broccoli with tight, deep green florets and stems that are firm and not woody.
  • Wash the broccoli and broccoli stems thoroughly. This will remove any dirt or debris.
  • Cut the broccoli and broccoli stems into bite-sized pieces. This will make them easier to eat.
  • Blanch the broccoli and broccoli stems if desired. This will help to preserve their color and crunch.
  • Drain the broccoli and broccoli stems well. This will prevent the salad from becoming watery.
  • Add your favorite toppings and dressing. Some popular options include cheese, nuts, seeds, croutons, and bacon.

Conclusion:

Broccoli and broccoli stem salad is a healthy and delicious way to enjoy these nutritious vegetables. It is a versatile salad that can be customized to your liking. With its bright colors and crunchy texture, broccoli and broccoli stem salad is sure to be a hit at your next gathering.

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