Crunchy Broccoli Slaw

By BobD

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.

Ingredients

• 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
• Stems from 3 pounds of broccoli, 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

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

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.