Redeemed Broccoli Slaw

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This hands-on cooking project redeems broccoli stems by turning them into a yummy salad with a sweet creamy dressing. Even if you don’t like broccoli, try this recipe. You're bound to be pleasantly surprised.

Course: Salad

Cuisine: American

Keyword: dairy-free, gluten-free, kids in the kitchen, plant-based, raw, vegan, vegetarian

Servings:

Calories: 83kcal

Author: Heather Reseck, RDN

Equipment

Measuring cups
Measuring spoons
Citrus juicer (if using a fresh lemon), optional
Medium bowl
Spoon for stirring

Ingredients

½ cup mayonnaise or vegan mayonnaise
1 tablespoon lemon or lime juice
1 tablespoon honey pure maple syrup, or granulated sugar
¼ teaspoon salt
1 10-12-ounce package broccoli slaw (about 4-5 cups)
½ cup dried cranberries or raisins
⅓ cup toasted sunflower seeds optional

Instructions

Stir the mayonnaise, lemon juice, honey, and salt together in a medium bowl until well mixed.
Stir in the broccoli slaw and dried cranberries.
If desired, stir in the sunflower seeds.
Serve.
Cover and refrigerate any leftovers for up to 4 days.
Remember to wash the dishes and clean up.

Notes

Variations:

Substitute unsweetened plain yogurt or non-dairy yogurt for the mayonnaise.
Substitute another salad dressing such as coleslaw, Italian, or French dressing for the mayonnaise, lemon juice, honey, and salt.
Substitute pumpkin seeds, pecans, cashews, walnuts, or slivered almonds for the sunflower seeds.
Add 1 or 2 chopped green onions.
Add 1 chopped, cored apple.

Tips:

You can make your own broccoli slaw from broccoli stems. Cut off the bottom inch. Peel the broccoli stems with a vegetable peeler to remove the tough outer layer. Shred the stems with a grater or the shredding disc of a food processor.
Experiment with other ways to use broccoli stems. Chop or cut them into ¼-inch slices. Use raw in salads. Or cook or roast until soft.

Nutrition