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 into matchsticks and combined 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.

By Darshana Thacker Wendel,


  • 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


  • 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 (4)

(5 from 2 votes)

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joe bogdan

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.

Megan Edwards

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?

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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