Broccoli stem slaw

By Bianca Osbourne
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  • 2 cups shredded broccoli stems (3-4 large stems)
  • Salt to taste
  • 1 red bell pepper, cut in thin 5 centimeter julienne
  • 1/4 chopped cilantro stems (or mint, parsley or basil)
  • 2 tablespoons slivered mint leaves
  • 1 serrano chile, minced
  • 2 limes, juice and zest
  • Salt to taste
  • 2 teaspoons minced or grated fresh ginger
  • 1 small garlic clove, minced or puréed (optional)
  • 1 tablespoon dark sesame oil
  • 3 tablespoons grapeseed or sunflower oil
  • 1 tablespoon black sesame seeds


  1. In a bowl combine all the ingredients, and toss to well combine the dressing and vegetables. Refrigerate for one hour and serve cold. Keep refrigerated in an airtight container for up to five days.


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