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.
Ingredients
Broccoli Stem Salad Ingredients
- 3 whole broccoli stalk stems
- ½ cup dried cranberries chopped
- ⅓ cup fresh cilantro chopped
- 2 tablespoons sesame seeds
Toasted Sesame Dressing Ingredients
- 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
- 1 pinch salt and pepper
- 1 pinch sesame seeds as garnish
Instructions
- Slice the broccoli stalks: 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 include the smaller stems that turn into the florets.
- Combine the salad ingredients: Add the slices to a large mixing bowl, top with chopped dried cranberries and cilantro, and set aside.
- Make the dressing: 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.
- Toss the salad in dressing: 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
- Recipe 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 + 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.
Nutrition
Serving: 1servingCalories: 221kcalCarbohydrates: 16gProtein: 1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 12mgPotassium: 51mgFiber: 1gSugar: 12gVitamin A: 95IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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