• chef janet

Broccoli Slaw

I try to use every inch of the food in my refrigerator. I save the bones from my chicken and turkey to make soup or stock (put them in a zip top bag and freeze). When I use citrus I grate the zest (outer peel with lots of flavor) even if I’m not using it right away. When I have fresh broccoli I never throw away the stalks. I have several ways to use it, but my favorite is this broccoli slaw recipe. The stalks can sit in the fridge for about week so don’t feel that you have to use them right away. The food processor makes easy work of shredding but if you don’t have one, you can get a good workout using a box grater.

If you're short on time or don't have broccoli stalks there is a way! Buy a bag of broccoli slaw available at most markets.


8 broccoli stalks or 3-4 cups broccoli slaw 1 red pepper 1/4 cup toasted slivered almonds

3 Tbsps prepared pesto 2 Tbsps mayonnaise 1 Tbsp mustard 1 Tbsp agave nectar 2 tsps apple cider vinegar 1/2 tsp salt pepper

In a large bowl, whisk the pesto, mayo, mustard, agave, vinegar, salt and pepper together. Set aside.

Use a vegetable peeler to shave off the outer layer of the broccoli stalks.

Shred the stalks using a food processor or box grater. Slice the pepper and cucumber in to thin strips.

Add the shredded broccoli, cucumber, pepper and almonds to the dressing and stir thoroughly.

Taste. You may want to add more pesto or salt. Add a little at a time and taste until you like it.

Variations: Add sliced green apple, red cabbage or any salad veggie you have!


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