Broccoli Slaw

Here is a riff on the now ubiquitous grocery-store deli salad. This is a great way to use the stems of broccoli, and could be made entirely with stems if you wish. If you do so, back off the volume by 2 cups or you will have a lot of slaw. This is one of those recipes that can be varied a lot for different but equally tasty results.

INGREDIENTS:

About 6 cups whole broccoli-eyeball it while looking at a measuring cup for reference (About 2 medium large-ish heads)

2 sweet carrots, 1 to 1½ inches in diameter by 4 inches long, cleaned

1 cup red onion, 3/16^th inch dice*

1 cup roasted sunflower seeds

¾ cup raisins

¾ cup dried cranberries or dried cherries

Optional- 3-4 strips cooked bacon, chopped into 3/16^th inch batons

1 cup slaw dressing, or as needed (See recipe)

Salt and pepper to taste if desired

METHOD:

Holding the broccoli by the stem with the florets point down over large bowl, use a really sharp paring knife to whittle the florets into roughly ¼-inch bits. Continue to do this to all the branchings of the florets.

Once you have trimmed down to the stalk, slice off the bottom to clean it up, then peel away the tough skin of the broccoli stem. Then, use a mandolin, food processor, or box grater (Large holes) to grate the broccoli stems into 1 to 2-inch long matchsticks. Add the florets. Repeat this with the carrots and add to the broccoli. Add the carrots and toss together to mix well.

Add enough dressing to coat lightly. Toss to coat ingredients.

Add raisins and cherries, and sunflower seeds. Toss to mix in. Taste to see if you need more dressing and add in needed. If desired, season with salt and pepper.

Place in serving dish, and if using, scatter with bacon. Serve.

Chef’s Notes: * For more depth of flavor and a surprising hit of sweet/sour/crunch. Use quickled red onions or shallots, made in the usual way (see recipes on site) and then cut down to size. The bacon, although an option, adds a lots of flavor to the dish. It brings an umami note to the salad, plus the sweet brings out the sweet notes in the broccoli and other ingredients. Although excellent right after it is assembled, this is a dish where flavors improve with some time before usage.

Serves: 4

Source: Chef Andrew E Cohen