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Crunchy Asian Broccoli Stem Salad
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Description
A super easy and crunchy salad perfect for hot summer days. No need to throw away the broccoli stalk when you can make this tasty salad in no time.
Ingredients
- 1 cup Broccoli Stem, Peeled And Sliced
- 1 cup Red Cabbage, Rough Chopped
- 1 cup Sugar Snap Peas, Chopped
- 1 Tablespoon Soy Sauce (low Sodium Preferred)
- 1 Tablespoon Roasted Sesame Oil
- 1 Tablespoon Apple Cider Or Rice Wine Vinegar
- 1 teaspoon Garlic, Minced
- 1 dash Salt
- 1 dash Black Pepper
- Lettuce Leaves, To Serve
- 2 sprigs Fresh Cilantro For Garnish
Preparation
Peel and slice broccoli stem into bite-sized pieces. Then chop up red cabbage and sugar snap peas and toss together with broccoli stems in a medium bowl.
In a small bowl, whisk together soy sauce, roasted sesame oil, vinegar, garlic and salt and pepper. (If using regular sesame oil, use less as it has a much stronger flavor.) Pour over the broccoli stem mixture and toss well to coat thoroughly. Add salt and pepper to taste. Plate onto lettuce leaves and top with cilantro.
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