Broccoli Cauliflower Slaw, Pumpkin Seeds, Cranberries
Root-to-stem recipes, sometimes referred to as zero-waste recipes, use every part of a plant... from the root to the stem! We're all familiar with eating broccoli and cauliflower florets, but that thick stem that typically gets chopped off and thrown out? It's edible too! Using the parts of the plant that we traditionally think of as “scraps” goes a long way in the fight against food waste.
An easy way to use up broccoli and cauliflower stems is to chop them into bite-sized pieces and roast or saute them right alongside the veggie florets. We also like to set them aside to turn into something different altogether. Our recipe for Broccoli Cauliflower Slaw does just that. We slice those in with carrots for some color, pumpkin seeds for crunch, and cranberries for a touch of sweet.
Looking for more ways to reduce your food waste? Check out our Tips by FLIK for Reducing Food Waste and Tips for Reducing Waste as a Family.
Broccoli Cauliflower Slaw, Pumpkin Seeds, Cranberries
We're all familiar with eating broccoli and cauliflower florets, but that thick stem that typically gets chopped off and thrown out? It's edible too!
Serving size: 1/2 cup
Makes 10 servings
Ingredients
| 3 tablespoons apple cider vinegar |
| 3 tablespoons light mayonnaise |
| 1 teaspoon sugar |
| 1/4 teaspoon salt |
| 1/4 teaspoon black pepper |
| 3-1/2 cups broccoli stems, shredded or cut into matchsticks |
| 3-1/2 cups cauliflower stems, shredded or cut into matchsticks |
| 2 cups carrots, shredded or cut into matchsticks |
| 1/3 cup dried cranberries |
| 1-1/2 tablespoons roasted, unsalted pepitas (hulled pumpkin seeds) |
| 3 tablespoons fresh chopped parsley (stems and leaves) |
Instructions
In a large bowl, whisk together apple cider vinegar, mayo, sugar, salt, and pepper. Add all remaining ingredients and toss until evenly coated.
Nutrition per serving: 45 calories, 2 g fat, 0.5 g saturated fat, <5 mg cholesterol, 105 mg sodium, 6 g carbohydrates, 1 g fiber, 3.5 g sugar, 1.5 g protein
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