Broccoli Stalk Salad Recipe - Just 4 Ingredients! (2024)

FAQs

How to make brocoli salad? ›

Whisk together mayonnaise, cider vinegar and honey. Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well.

Typically, broccoli salads also contain things like bacon, red onions, nuts (like almonds), seeds (like sunflower seeds), dried fruit (like raisins or dried cranberries), and cheese (usually Cheddar). You can pick and choose which ingredients you want to add.

To cut the stalk/stem, start by slicing it in half crosswise if you want shorter pieces. Then, remove the outer layer by peeling it with a knife or vegetable peeler. Slice the stem lengthwise into ½-inch planks. Stack the planks on top of each other and slice into ½-inch matchsticks.

Both the florets and stems are completely safe to eat.

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.

Extra water on the broccoli can make for a runny mixture. The same goes for rinsing your broccoli! Make sure you give your broccoli adequate time to dry after rinsing. You get enough moisture from the dressing mixture that any extra water will make your salad too watery.

Broccoli is an excellent source of vitamins C, K, and A. It also contains several important minerals, such as potassium, calcium, and iron. Broccoli contains several antioxidants, including vitamins C and E, β-carotene, and various flavonoids [12,13].

The next time you cut into a head of fresh broccoli, don't toss the stems—use them to make this crunchy broccoli slaw. Broccoli stems are not only edible, they're healthy too—they offer essential nutrients, like fiber and vitamin C, just like the rest of the head.

Fresh broccoli lasts between 3 to 5 days in the fridge when properly stored. “For cut-up broccoli, I would say no more than 4 days for optimal use,” Amidor says. “But it's best to cut from the whole head right before cooking or eating to maintain nutrients.”

Don't throw out that stem from the broccoli! Yes, the stem seems tough, but that's just because you haven't peeled it! Try peeling broccoli stems and discover a crisp, mild, crunchy treat. Look for broccoli heads with fresh-cut stems.

Can I freeze broccoli stems? ›

Broccoli — florets and stems — must be blanched for effective freezing. If you freeze it raw, you'll wind up with bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.

Once broccoli heads are harvested and any side shoots you want are cut, the plant is finished for the season. Pull it and put it in the compost to make room and nutrients for next year's crop.

Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.

There are two reasons why - broccoli stalks are higher FODMAP (aka more fermentable, or gas causing) and broccoli contains raffinose which is hard to break down and known to cause gas. You can reduce the FODMAP content be removing the stalks, shown here, and reduce the raffinose by breaking it down with cooking!