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Raw Broccoli Stalk Salad with Feta Cheese
This raw Broccoli Stalk Salad has just 4 ingredients and is ready in minutes. Don't just eat the florets. We'll show you how to eat the broccoli stems too in this quick and easy recipe.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
79
kcal
Author
Marjory Pilley
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
Notes
Adapted from
Epicurious
.
Nutrition
Calories:
79
kcal
|
Carbohydrates:
5
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
127
mg
|
Potassium:
215
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
465
IU
|
Vitamin C:
61.5
mg
|
Calcium:
78
mg
|
Iron:
0.6
mg