“Sure buddy,” my sister answered glancing over at me as if I might disapprove.
As she pulled into the drive thru, I was reminded of when I ate fried chicken, specifically Kentucky Fried Chicken. The combination of cole slaw and fried chicken was a crunchy creamy mouthwateringly delicious combination. The deep fried layer of crispy batter bubbles were so delicious it didn’t matter if there was chicken underneath or not.
For years, I didn’t eat mayonnaise because of the soybean oil and eggs used in store bought mayonnaise. When I was able to reintroduce eggs a few months ago, I made some kick ass mayonnaise thanks to Joshua Weissman and the Slim Palate (love his story).
So last weekend, I made some coleslaw using Josh’s mayonnaise recipe. For the slaw, I used both cabbage and broccoli. I’d been wanting to try broccoli slaw for a while. It’s so easy to make and a fun addition to salads of any kind. I love the repurposing of using both the stem and florets of the broccoli. And from what I’ve read the stem is just if not more nutritious than the florets. Fiber baby!
What do you do with your broccoli stems? Got a good recipe, please share!
2 −3 large stems of broccoli (save florets for later)
1/2 head purple cabbage
1/2 cup mayonniase
4 medium radishes
Fresh cilantro (optional)
1/2 cup mayonnaise
2 tablespoons raw apple cider vinegar
1 teaspoon dijon mustard
Cut off end of broccoli stem and peel outer skin with a potato peeler. Slice stem into a couple of pieces. Then add to the food processor using the shredder blade. Remove stems of radishes and shred along with the broccoli stems. Cut out core of cabbage and discard. Chop cabbage in half and add to food processor. Pulse to shred. Add all the veggies to a large bowl. In a separate bowl whisk together the mayonnaise with the vinegar and mustard. Pour over slaw and season as you like it. Will keep in fridge for up to a week. YUM!
Makes six servings