Broccoli Stem Salad

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 649.6
  • Total Fat: 44.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 761.0 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 21.2 g
  • Protein: 20.4 g

View full nutritional breakdown of Broccoli Stem Salad calories by ingredient
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Broccoli stems so often go to waste. Here's an unusual but delicious way to use them. Broccoli stems so often go to waste. Here's an unusual but delicious way to use them.
Number of Servings: 1


    Broccoli stems, 3 large
    Medium carrot, 1
    Green onions, 3 or 4, white part only

    Olive oil, 2 tblsp.
    Rice wine vinegar, 2 tsp.
    Orange juice, 2 tsp.
    Salt, tsp.
    Sugar, tsp. (optional)
    Sesame oil, tsp.

    Sesame seeds, 1 or 2 tsp


1. With a vegetable peeler, peel the fibrous outer layer from each broccoli stem and from the carrot.
2. Slice the broccoli stems and carrot paper thin. Use a mandoline-style slicer for this. (There should be about a cup of prepared broccoli stem slices or a bit more.)
3. Trim the root ends and any dried or wrinkly bits from the green onions and slice the white parts thin.
4. Place the prepared salad ingredients in a serving bowl and set aside.
5. In another bowl, put all the dressing ingredients and whisk to emulsify.
6. Pour over the salad and toss gently.
7. Sprinkle with sesame seeds and serve.

Serving Size: 1 or 2, depending on the rest of the meal

Number of Servings: 1

Recipe submitted by SparkPeople user ROBINMCM.

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