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Crunchy Broccoli Slaw
© Lucy Schaeffer

Crunchy Broccoli Slaw

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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.

  1. 1/4 cup plus 2 tablespoons mayonnaise
  2. 2 tablespoons rice vinegar
  3. 2 tablespoons pure vegetable oil
  4. 1 teaspoon finely grated fresh ginger
  5. Salt and freshly ground pepper
  6. Stems from 3 pounds of broccoli, peeled and julienned (3 cups)
  7. 2 carrots, finely julienned
  8. 2 scallions, white and green parts cut into 1-inch lengths and thinly sliced lengthwise
  9. 2 tablespoons coarsely chopped cilantro
  10. 2 tablespoons salted roasted sunflower seeds
  1. 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.