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
What You'll Need
For the slaw:
Jonagold or other tart, crisp apples, cored and sliced thinly
dried black currants
slivered almonds, toasted
For the dressing:
apple cider vinegar
tamari (soy sauce)
flavorless or canola oil
plenty of black pepper
Peel tough exterior from the broccoli stems, and discard. Trim carrot ends.
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.
Mix dressing ingredients in a lidded jar. Taste and adjust for sweetness, and add salt if necessary.
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.
I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!