I serve broccoli at least once a week in my house (thankfully, my kids like it). When I do this, I steam the florets, which leaves me with the leftover stems. I save up the stems in the fridge and when I have enough, I make this healthy broccoli slaw with cranberries and pistachios.
Broccoli Slaw with Cranberries and Pistachios
- Serving Bowl
- Shredder - electric or manual
- Rubber spatula or mixing spoon
- Serving spoon
- Cutting board
- Knife or vegetable peeler
- Measuring cups
- Juier (optional)
- 4-5 Broccoli stems
- 1/4 cup plain probiotic yogurt
- 1/4 cup mayonnaise
- 1 juice from 1 lime
- 1/4 cup dried cranberries (craisins)
- 1/4 cup pistachios shelled
- cayenne pepper optional
- salt and pepper to taste
- Cut away the outer thick skin of the broccoli stem
- Grate the broccoli stems
- Mix yogurt, mayonnaise and lime juice in bowl
- Add in shredded broccoli, nuts and cranberries and seasonings if using
This recipe has everything going for it! You save those broccoli stems from going into the compost bin – making this salad super economical. It’s sweet and salty from the dried cranberries and pistachios which also makes it both chewy and crunchy!
Broccoli is an excellent source of cancer fighting sulphoraphane – an important phytonutrient and fibre – an important part of an anti-inflammatory diet.
If your cranberries are dried out and hard, you can soften them in hot water first for less than a minute. Otherwise, let them soak in the dressing before serving.
I recommend probiotic yogurt whenever possible. While all yogurt is made using starter culture, I feel more confident that I am eating a product with a high amount of live active probiotic bacteria that can reach my intestines when I choose a yogurt labelled “probiotic”.