Asian Broccoli Stem Salad ♥ Cold Appetizer

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a vegan alternative.

Chop and separate the broccoli from the stems, saving the florets for another dish.

Trim off the ends and sides of the broccoli stems with a knife.

Use a vegetable peeler to remove the outer layer of the broccoli skin.

Cut the broccoli stems into bite-size pieces.

Transfer the pieces to a small bowl and add half a teaspoon of salt and the minced garlic.

Stir and mix everything well, then let it marinate for 30 minutes.

After 30 minutes, discard the excess liquid and rinse the broccoli stems with water to remove extra saltiness.

Add a quarter teaspoon of cane sugar and a drizzle of sesame oil to taste, then mix everything well.

Refrigerate to serve as a cold appetizer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens