Leftover Broccoli Stem Salad
Don’t toss those stalks! Repurpose leftover broccoli stems by tossing with dried cranberries, cilantro, and a homemade sesame dressing for a simple food waste recovery salad.
Have you ever cut the florets off a stalk of broccoli and tossed away the stem? If the answer is yes, you’re not alone. We regularly tossed out broccoli stalks before realizing they’re perfectly edible…in fact, they’re downright delicious!
The stem of a head of broccoli is not only good enough to eat, it’s actually packing a nutrition punch: according to Berkeley Wellness, they’re high in vitamin C, potassium, B vitamins like folate, calcium, and a small amount of iron (all important in a plant-based diet).
Now, instead of wasting food we’re repurposing those stems and turning them into a delicious, flavorful salad with chopped cranberries, cilantro, and a homemade toasted sesame dressing.
Ready to learn how to make this simple, 10-minute salad from leftover broccoli stems? Let’s do it!
🥦 How to make (step-by-step)
The first step to making this salad is to prepare the broccoli stems. First, remove the broccoli florets by cutting them about 1-2 inches below the heads and saving the florets for another recipe (likely you’ll have already used them and will just have the stalks left!).
Broccoli stalks typically have some dried stems on the sides, which you can remove with a knife. Also remove the first 1-2 inches of the bottom of the stalk, which — which edible — tends to be very hard.
Next, start from the bottom of the stalk and cut into thin slices, about ⅛” inch. When you reach the smaller stalks that turn into the florets, cut each small stalk as well.
Add the broccoli stalk rounds into a large mixing bowl and add the chopped dried cranberries and the chopped cilantro. Set aside the bowl.
Next it’s time to make the toasted sesame dressing. First, toast the sesame seeds by heating a small saucepan over medium-low heat and adding the seeds and cooking for about 30-60 seconds, or until the seeds begin to brown and become fragrant.
Next add the minced garlic and ginger and the olive oil and reduce the heat so the garlic and seeds do not burn. Cook until the garlic begins to brown (about a minute more) and remove from the heat.
Pour the seed and oil mixture into a small mixing bowl and add a drizzle of sesame oil, rice vinegar, sugar (or maple syrup if you prefer), and a pinch of salt and pepper. Whisk to combine, adding more of each ingredient until you get your desired taste.
Finally, combine the toasted sesame seed dressing with the broccoli stems and toss to combine. You can enjoy this salad right away, but we found that letting the salad sit for 30-60 minutes to marinate actually made the stems a bit softer and we like the flavor as well.
💡 Recipe tips, tricks, and tools
While this leftover broccoli salad is super easy to make, there are a few tips and tricks to make the most out of your ingredients:
- Ripe broccoli stems work best. Have you ever noticed that old broccoli stems get softer? This is because as the stems ripen the stalks lose water content and the starches begin to break down. You can revive limp broccoli by cutting off the stem and placing in water, but for this recipe broccoli stems that are a bit softer are actually a good thing (easier to crunch).
- Let the stems soak in the dressing for best texture and taste. We found that letting the sliced stems marinate in the oil-based dressing for 30-60 minutes before serving made for the best taste because the oil helps the broccoli to soften a bit.
- Ingredient substitution ideas: The possibilities are endless, but you could substitute the cranberries for another dried fruit like raisins, the sesame seeds for either pumpkin or sunflower seeds, and the cilantro for another leafy herb like parsley. We also like to add a bit of crunch with crispy ciabatta croutons when we have them on hand. Play with what you have (and let us know what works for you!)
- Recommended tools: To make this recipe you’ll need a cutting board and knife set, a small saucepan for toasting the seeds, and glass mixing bowls for tossing the salad.
♻️ More recipes using food scraps
Check out our other food waste recovery recipes:
- Pesto made with broccoli stems
- Food Scraps Vegetable Broth
- Leftover Espresso Ground Brownies
- Celery Apple Crunch Salad
- Sautéed Carrot Greens
- Pan-Cooked Radish Leaves
- Sun-Dried Tomato Oil Salad Dressing
Did you make this broccoli stems salad? Leave a comment below and rate the recipe to let us know how it turned out. Save this recipe for later by pinning to your favorite salad Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your leftover broccoli creations!
- 3 broccoli stalk stems
- ½ cup dried cranberries, chopped
- ⅓ cup fresh cilantro, chopped
- 2 tablespoons sesame seeds
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- ¼ cup olive oil
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons sugar or syrup, like maple
- Pinch of salt and pepper
- Pinch of sesame seeds, as garnish
- First, trim broccoli stems by cutting off the florets. Then cut the dried stems on the side of the stalk and the hard part of the stem itself, usually the bottom 1 inch. Then starting from the bottom of the stem, slice thin (about ⅛”) along the stalk and iclude the smaller stems that turn into the florets. Add the slices to a large mixing bowl, top with chopped dried cranberries and cilantro, and set aside.
- To make the toasted sesame dressing, heat a dry small saucepan over medium-low heat. Add the sesame seeds and toast dry for about 30-60 seconds, until the seeds start to brown and become fragrant. Reduce heat to low and add the garlic, ginger, and olive oil and cook about 60 seconds more, until the garlic starts to brown, and then remove from the heat and transfer the mixture a glass mixing bowl. Add the sesame oil, rice vinegar, sugar, and a pinch of salt and pepper and whisk to combine.
- Finally, add the sesame dressing to the bowl with the broccoli stalk stems and toss to combine. Top with sesame seeds as a garnish. For best results, let the salad sit for 1 hour (or more*) for the stems to soften in the oil, but it can also be served right away if needed.
- *Notes: While you can eat this salad right away, we find that letting the broccoli stems marinate in the oil for at least 30 minutes to an hour at room temperature made for a slightly softer broccoli crunch. We also find that using broccoli that’s a bit older means the stems are a bit softer.
- Tools Needed: cutting board, knife set, small saucepan, glass mixing bowls, whisk
- Prep Ahead: Both the broccoli stems and the dressing can be made ahead of time, if needed
- Leftovers and Storage: This salad is a great make-ahead option because the broccoli stalks actually get softer with time (we think two days ahead would be the max amount of time to prepare ahead of time). Store this salad in an airtight container in the refrigerator for up to four days.
Amount Per Serving: Calories: 343Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 95mgCarbohydrates: 45gFiber: 7gSugar: 27gProtein: 4g