Most people throw away broccoli stems, preferring to eat the florets. But cut into long thin strips with a fine julienne peeler, the sweet and crunchy stems are perfect in a fresh-tasting slaw with carrots, scallions and salty sunflower seeds.
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons rice vinegar
2 tablespoons pure vegetable oil
1 teaspoon finely grated fresh ginger
Salt and freshly ground pepper
Stems from 3 pounds of broccoli, peeled and julienned (3 cups)
2 carrots, finely julienned
2 scallions, white and green parts cut into 1-inch lengths and thinly sliced lengthwise
2 tablespoons coarsely chopped cilantro
2 tablespoons salted roasted sunflower seeds
In a food processor, process the mayonnaise, vinegar, oil and ginger until smooth. Transfer to a large bowl and season with salt and pepper. Add the broccoli, carrots, scallions and cilantro and toss. Garnish with the sunflower seeds and serve.