Wednesday, May 15, 2013

Paleo Broccoli Slaw

Have you ever wondered what to do with the stocks of broccoli?  When you buy organic broccoli, nine times out of 10 the stocks are bigger then the florets.  I've always just cut off the tops for eating and thrown away the stocks.  I didn't think we could eat those parts as I thought it would be gritty and tough but come to find out that you can eat it after all!  I thought I would experiment the other day and so I cut off the bad parts and used my peeler to peal off a layer.  I then used my cuisinart with the cheese grater attachment to shred it to the perfect slaw consistency.  I made this for my family over the holidays and they all loved it so it is blog worthy!  If you are on the Paleo challenge you will need to omit the cranberries and replace the agave with 1/8 to 1/4 cup of apple butter.
  • 4 to 5 broccoli stalks peeled and shredded (used cuisinart cheese grater attachment)
  • 1/2 cup dried organic cranberries (omit if you are on the Paleo Challenge)
  • 1/4 cup sunflower seeds or pumpkin seeds
  • 1/4 cup walnuts chopped (optional)
  • 1/2 cup homemade Paleo mayonaise (used Everyday Paleo's Family Cookbook recipe)
  • 2 tablespoons cider vinegar
  • 2-3 tablespoons agave syrup (use apple or pear butter if you are on the Paleo Challenge)
  • 4-5 strips of cooked bacon
  • salt and pepper to taste
  1. Prepare broccoli stalks (peel and shred)
  2. Place shredded broccoli in large mixing bowl with cranberries, seeds and nuts and bacon
  3. In a small mixing bowl combine mayo, vinegar and agave or apple butter
  4. Pour dressing mixture over broccoli and toss together
  5. Add salt and pepper to taste
Print Recipe.

1 comment:

  1. Just made this! I've made broccoli fritters before but I wanted to try something different this time with my recycling of my XL broccoli stem, lol. I omitted the agave and walnuts and it still tasted great!