Candida Diet Friendly Broccoli Stem and Celery Slaw
Crunchy, bright, and genuinely satisfying, this slaw turns humble broccoli stems into the star of the show — no sugar, no vinegar-soaked shortcuts, just clean vegetables and a sharp, simple dressing. Following a candida-conscious eating plan often means giving up the creamy, mayo-heavy slaws that show up at every cookout, but this version skips all of that without sacrificing any of the texture or flavor you're craving. The dressing comes together with apple cider vinegar, extra-virgin olive oil, and a touch of Dijon mustard — straightforward ingredients that keep things on the right side of the protocol. Shredding the broccoli stems on a box grater creates long, noodle-like strands that soak up every bit of that tangy dressing after a short rest, giving you a slaw that's tender but still has plenty of bite. Celery, scallion greens, and fresh parsley round out the bowl with layers of flavor that feel anything but restrictive. It comes together in minutes, serves four, and works beautifully as a side alongside grilled proteins or tucked into a lettuce wrap for a light lunch.
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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
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - 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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