Broccoli Slaw

January 13, 2010

Author Notes: This recipe makes good use of broccoli's tougher stems, which are often cast aside in favor of the florets. The slaw is sympathetic to my strong dislike of mayonnaise, and friendly to the dearth of produce during winter months. Another advantage: it holds up quite well for lunch the day after it's made.Rivka

Serves: 4 as a side salad, 2 as a main dish


For the slaw:

  • 2 heads broccoli
  • 2 Jonagold or other tart, crisp apples, cored and sliced thinly
  • 1/2 cup dried black currants
  • 3/4 cup slivered almonds, toasted
  • 1 carrot
  • about 6 chives, chopped

For the dressing:

  • 1/4 cup apple cider vinegar
  • 2 teaspoons tamari (soy sauce)
  • 2 teaspoons lime juice
  • 1 tablespoon maple syrup
  • 1/3 cup flavorless or canola oil
  • plenty of black pepper
  • 1 tablespoon sesame oil
In This Recipe


  1. Peel tough exterior from the broccoli stems, and discard. Trim carrot ends.
  2. In a food processor fitted with the grater attachment, grate broccoli and carrot stems. In a large bowl, combine grated vegetables with other salad ingredients and toss to incorporate.
  3. Mix dressing ingredients in a lidded jar. Taste and adjust for sweetness, and add salt if necessary.
  4. About 20 minutes before serving, shake dressing vigorously immediately pour on to salad. Dress with a light hand at first; you may not need it all. Salad keeps well overnight in the refrigerator.

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