Anti Inflammatory Broccoli Stem and Celery Slaw
Total time30 min
Prep time20 min
Cook time0 min
5.0(6)
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Learn more →Ingredients
4 servings
For the slaw
- 4 large broccoli stems (from about 2 heads of broccoli), tough outer skin peeled
- 4 stalks celery, thinly sliced on the diagonal
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Using a box grater (large holes) or a julienne peeler, shred the peeled broccoli stems into long, thin strands directly into a large mixing bowl. You should have about 3 cups of shredded stems.
- 2
Add the sliced celery, scallion greens, and parsley to the bowl with the broccoli stems and toss to combine.
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