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
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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
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Nutrition
Anita says
What a great idea! Almost looks like pasta, which makes it even more enticing!
Lana@NeverEnoughThyme says
What a lovely way to use an often under utilized part of the broccoli. Very nice!
Karissa | Sweet as a Cookie says
Genius! This is perfect!
valmg @ From Val's Kitchen says
You know the stalks are my favorite part, not the florets! Love this idea, pondering how it would taste with cheddar.
Melanie says
Not only is this lovely to look at, it's nutritious too. Looks like a winning recipe to make for my family. Thanks!
Lauren Kelly Nutrition says
I love that you used the stalk! I need to try this, I always throw it away!
foodwanderings says
Ooh broccoli stalks can be so tender and sweet. I love how you shaved them into ribbons.