Make this raw broccoli stalk salad recipe using the bottom half of this superfood. It's healthy and delicious.
Don't just eat broccoli florets. We'll show you how to eat the broccoli stems too!
Roast broccoli 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 our spicy orange chicken 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 to make broccoli rice and in broccoli muffins too!
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!
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Raw Broccoli Stalk Salad with Feta Cheese
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 1 head of broccoli generally 3 stalks to yield about 3 cups of ribbons
- 1 Tablespoon olive oil
- 1 ½ teaspoons lime juice
- Salt and pepper to taste
- ¼ cup crumbled feta cheese leave off for vegan version
Instructions
- 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
Want to save this recipe?
I’ll email the recipe link!
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Nutrition
The Food Hunter says
oh I can't wait to try this...never thought to eat the stalk like this
Martha @ A Family Feast says
I've always preferred eating the stalks (it's a texture thing) - and this is another way to enjoy it!
Deanna Segrave-Daly (@tspbasil) says
LOVE this because a) less waste b) the broccoli stalks rock and c) so simple - great recipe 🙂
Ashley @ Wishes and Dishes says
I don't even like broccoli and this still looks so good to me!! I would love to try this 🙂
Kimberly says
I am always looking for ways to use up broccoli stalks, and this looks and sounds perfect!
Thanks so much for sharing!
Kim (Feed Me, Seymour) says
A perfect way to use up those stalks!
Nutmeg Nanny says
I LOVE that you used the stalk in this recipe! It's great that it won't go to waste.