May 11, 2014
Vegan Broccoli Slaw
Stop! Don’t throw those broccoli stems away! You can make a yummy, nutritious cole slaw with them. Just use them in place of the traditional cabbage. Cole slaw is such a versatile and fresh dish for the warmer months. Perfect for picnic baskets, on sandwiches or as a side to a barbecue meal.
The tricky part about this recipe (for me) was the actual shredding of the broccoli stems. Granted, I was breaking in my new mandolin, which I’m still learning how to use. That said, you could probably use a food processor with the grater attachment or even grate them by hand if you’re brave! I used a very fine setting on my mandolin, slicing them lengthways, which was actually perfect because broccoli stems, as you know, are pretty tough and a fine shred made for a lot less chewing.
You could use a vegan mayo on this. I prefer to stay away from the processed versions because of all the oil, so I used my homemade mayo, using cashews as a base.
- 3-4 large broccoli stems (after shredding I had about 2 cups)
- 2 medium sized carrots
- ½ tsp celery seeds
- ¼ cup brown rice syrup
- ½-1 cup vegan mayo or…
~ homemade mayo
- 1 cup raw cashews
- 1 cup water
- 2 tsp yellow mustard
- 1 TBS white miso
- 1 tsp onion powder
- Shred the broccoli stems and the carrots and toss in a mixing bowl to combine.
- To make the cashew mayo, simply place all ingredients in a high powered blender and blend until smooth.
- Add mayo, brown rice syrup and celery seeds to the shredded veggies and stir well to combine. Use as much or as little mayo as you prefer. Keep in mind that the broccoli will leak a lot of its water as it sits.
- Let sit in the fridge for at least 5 hours before serving. Overnight is best. The broccoli stems will soften as they sit.
Happy Mother’s Day to all you moms out there! I’m in Florida right now spending time with my Mama. She’s still as beautiful as ever at 85 years young! 🙂
|Mom, circa 1948|