3 cups shredded broccoli stems (4 to 5 large stems)
Salt to taste
1 red bell pepper, cut in thin 2-inch julienne
1/4 to 1/2 cup chopped cilantro (to taste)
2 tablespoons slivered mint leaves
1 serrano chile, minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
Salt to taste
2 teaspoons minced or grated fresh ginger
1 small garlic clove, minced or puréed (optional)
1 tablespoon dark sesame oil
3 tablespoons grapeseed or sunflower oil
1 tablespoon black sesame seeds
1. Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
2. In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.
Yield: Serves 4 to 6
Advance preparation: Like other coleslaws, this salad keeps well for a couple of days in the refrigerator.
Nutritional information per serving (4 servings): 173 calories; 15 grams fat; 2 grams saturated fat; 9 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 8 grams carbohydrates; 3 grams dietary fiber; 164 milligrams sodium (does not include salt to taste); 2 grams protein
Nutritional information per serving (6 servings): 116 calories; 10 grams fat; 1 gram saturated fat; 6 grams polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 6 grams carbohydrates; 2 grams dietary fiber; 109 milligrams sodium (does not include salt to taste); 1 gram protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
