I am not a huge broccoli fan. The flavor of the florets is so strong that I choose other veggies when there is an option. So I was surprised how much I love this slaw that uses the stems of the broccoli stalk instead of the much prettier tops.
I have seen this slaw/salad in several places, and the the directions called for just shaving thin strips of the stems without ever cooking or blanching the stems in any way. I thought this was a mistake, and so for the first try of this slaw I cooked the stems, cooled them and then took my vegetable peeler to them. It was good.
But then, I tried the raw version – and liked it even better. When you peel the stems into paper-thin slices, raw works just fine. And is, in fact, YUM. I love the very mild hint of broccoli flavor and the crunch of the thin raw slices. This combination is the perfect blend of soft goat cheese, tangy vinaigrette and crunchy broccoli slices.
I really love this easy salad – and feel so good about making a dish out of something that would otherwise wind up in the scrap pile. I like parsley and a little goat cheese (that’s what I had on hand when I made this unique slaw) but you could add pretty much any vegetables you like. And of course your favorite vinaigrette.
Happy Winter Everyone!
— posted by Donna