Don’t just eat broccoli florets. We’ll show you how to eat the broccoli stems too! Make this raw Broccoli Stalk Salad recipe using the bottom half of this superfood. It’s healthy and delicious.
Make Roasted Broccoli with Sesame Dressing the first night, save the stalks and make this healthy broccoli salad the next day.
Since it only takes a few ingredients and less than 15 minutes to make, what do you have to lose?
That was my thinking when I began experimenting.
In this Thai Beef Stir Fry recipe, broccoli stalks are shaved into “ribbons.” The noodle-like vegetable peelings sauteed in olive oil are absolutely delightful. They’re tender with a very mild broccoli taste.
But do broccoli stems really need to be cooked?
After all, raw broccoli florets are often paired with hummus and I’m a big fan of broccoli slaw.
Yep! Raw broccoli stems are definitely edible…and tasty! We use them in the broccoli “rice” for Broccoli Muffins too!
You’ll get more fiber from the stalks too according to this article by Berkeley Wellness.
How to Make Broccoli Stalk Salad
Start by cutting the florets from the stems and setting them aside for another recipe. I generally end up with 3 broccoli stems to work with.
Cut the stalks in half and then in half again.
Use a vegetable peeler to make ribbons. When I get to the knotty outside part, I stop.
Combine broccoli ribbons, olive oil, lemon juice, salt and pepper in a bowl. Toss to thoroughly coat. Top with feta cheese or leave this off for vegan and paleo versions of this Broccoli Stem Salad.
Enjoy this broccoli stem salad right away. Or, you can wait a bit. I find that marinating the broccoli noodles a little while doesn’t hurt a thing and may even make it better!
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Raw Broccoli Stalk Salad with Feta Cheese
- 1 head of broccoli generally 3 stalks to yield about 3 cups of ribbons
- 1 Tablespoon olive oil
- 1 1/2 teaspoons lime juice
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese leave off for vegan version
- To prepare broccoli ribbons, cut florets from stalks so that you end up with a log shaped stalk. (Set aside florets for another use.)
- Cut log in half (and then cut the halves in half.)
- Lay cut logs on a cutting board with the smooth side up and use a vegetable peeler to make "ribbons" stopping before you get to the tough outer layer.
- Place broccoli ribbons in serving bowl and toss with olive oil and lime juice.
- Season with salt and pepper.
- Top with feta cheese, if using