Make Ahead

Pretty Radish and Broccoli Slaw

January 13, 2014
4 Ratings
Photo by James Ransom
  • Prep time 10 minutes
  • Serves 2
Author Notes

After making a stir fry or other recipe that calls for broccoli florets only, save the broccoli stalks for a great slaw. Radishes that are available year-round are beautiful, and combining them in a slaw using broccoli stalks is a great way to serve up a healthy salad that is lovely to look at. You can use any type of radish, but I love the colors of breakfast, watermelon and purple radishes. This is a great refresher to serve with any meal. —Bevi

What You'll Need
  • 2 large broccoli stalks, peeled
  • 1 medium to large watermelon radish, or more of any smaller radish
  • 1 medium purple radish
  • 1/4 cup dried cherries, chopped coarsely
  • 1/4 cup shelled and salted pistachios, chopped coarsely
  • 1/2 Meyer lemon, juiced, or other type of lemon
  • 1 splash olive oil (twice as much as amount of lemon juice)
  • 1 teaspoon agave nectar, or honey
  • 3 grindings of fresh black pepper
  1. Pass the broccoli stalks and the radishes through the shredding blade of a food processor or use a hand or box grater. Place the shredded vegetables in a medium-sized serving bowl.
  2. Add the dried cherries and the pistachios.
  3. Make the salad dressing. Squeeze the lemon juice in a glass, and then pour olive oil into the glass, eyeballing, so you add about twice the amount of the lemon juice. Add the agave nectar or honey, and then the grindings of black pepper. Stir until the dressing is emulsified. Add to the radish and broccoli salad and toss.
  4. N.B.: You can use dried cranberries, raisins, or currants instead of dried cherries, and any chopped nut in lieu of pistachios. If the nuts are not salted, add a bit of salt to the dressing.

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Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

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