All of my adult life, it felt just plain wrong to throw out the stems from the crowns of broccoli we purchased. Our family eats pounds of broccoli every week and we were throwing away so much!

Thank goodness we finally discovered an easy and delicious way to use our broccoli stems.

Now, whenever we have some stems left, we make some Broccoli Cranberry Slaw. It’s a delicious side for your favorite grilled or roasted meats or with the sandwich of your choice. The great thing is you can be creative by using any dressing, fruit or nuts. The combinations are limitless but the sure thing is that is full of nutrition, fiber and tastes wonderful.

This recipe saves you money too by providing an additional side dish without very little extra expense.

Broccoli – Cranberry Slaw Ingredients:

  • Stems of 3 for 4 heads of Broccoli (peeling optional…we don’t peel ours.)

  • 1 Carrot (peeling also optional

  • 1-2 Tablespoons chopped Dried Cranberries (or raisins, chopped apple, or grapes)

  • 2-3 Tablespoons roasted Sunflower Seeds (or pumpkin, sliced almonds, or any chopped nuts)

  • 2-3 Tabelspoons Poppyseed or Coleslaw dressing

Shred the broccoli stems and carrot together in food processor or by hand. Place in mixing bowl and stir in dressing, fruit and nuts to your liking. Enjoy immediately or chill to serve later.

Prep time: 15 minutes 4-6 servings