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- Makes 2 cups
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If you're tossing your broccoli stalks in the compost pile, you’re seriously missing out. Their tender texture and earthy sweetness make them arguably better than the florets that you typically enjoy. In this scrumptious coleslaw broccoli stalks are shredded and tossed with carrots, scallions, and fresh herbs to create a crunchy medley. The creamy mustard dressing adds the perfect amount of tang to balance out the veggies. Serve this easy dish alongside veggie burgers at your next BBQ!
Tip: For optimal deliciousness, remove the toughest outer layer of broccoli skin with a vegetable peeler and cut off the fibrous bottom ½-inch of each stalk.
Ingredients
- 1½ cups peeled and shredded broccoli stalks (from 1 head)
- 1 cup shredded carrots
- ⅓ cup thinly sliced scallions
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons almond flour
- 1½ teaspoons flaxseed meal
- 1½ teaspoons low-sodium tamari or soy sauce
- 1½ teaspoons white wine vinegar
- ½ teaspoon Dijon mustard
- Sea salt, to taste
- Freshly groundblack pepper, to taste
Instructions
- In a medium bowl combine broccoli stalks, carrots, scallions, and parsley.
- In a blender combine the next five ingredients (through mustard) and ½ cup water. Cover and blend until smooth. Season with salt and pepper.
- Add the dressing to the vegetables and toss to coat. Chill at least 30 minutes before serving.
Comments (6)
(5 from 3 votes)Any substitute for the almond flour? I’m allergic.
Hi Lora, I think oat flour would be a good substitute. As like almond flour, oat flour is fine to eat raw and is also a bit creamy. You can find it at the store or make their own by grinding oats. For more info, see: https://www.forksoverknives.com/how-tos/how-to-make-oat-milk-flour-and-more/ If you decide to give it a try, let us know how it goes! Thanks, Lisa, Forks Over Knives Support
Please advise on this recipe. The picture shows ingredients that are cooked/browned in some way. However, the steps don't mention this? Can you tell me how you get the browning and make them crunchy.
Hi Joe, This recipe doesn't require any browning or cooking, it's likely the brown Dijon mustard kernels and the dark color of the soy sauce that you're seeing in the picture that makes it appear that way. When you make the recipe don't worry if it doesn't turn out exactly like the picture - it will still taste delicious! Let us know how it goes.
Question - is coconut aminos an acceptable alternative to tamari? I find even low sodium tamari to be too salty. Thanks1
I could have asked this question but I sort of doubt it. Can someone comment on coconut aminos as an alternative?