• Asian Broccoli Stem Salad ♥ Cold Appetizer Recipe
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Broccoli Stems are the best part of the broccoli!  If you've never eaten them before, I recommend that you try this recipe at least once . . . who knows?  Maybe you'll have a new appreciation for broccoli.  My grandma taught me how to make this side dish and it's great as a crunchy snack, or as a cold appetizer to a larger meal.

Here, I use organic broccoli whenever possible trying to select the ones with a wider stem.  I also recommend putting the finished appetizer in the refrigerator overnight so the broccoli stems are extra crunchy!

Ingredients:

  • broccoli stems​
  • 1/2 tsp. salt
  • 1 clove garlic, minced (optional)
  • 1/4. tsp cane sugar
  • 1 tsp. sesame oil​
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Ready in Total Time:  40 min.

Prep Time =  10 min.
Marinating Time =  30 min.

Preparation:
For the full preparation method and instructions, watch the YouTube video tutorial here. 
  1. Cut off the broccoli stem from the florets and reserve the florets for another dish.
  2. Trim off the outer layer of the broccoli skin from the stem using a knife and/or a vegetable peeler.
  3. Rinse the stems before cutting into small bitesized pieces.
  4. Place the broccoli stems in a small bowl and add the salt and garlic.  Let it marinate for 30 minutes.
  5. After 30 minutes, drain any excess liquid and give the broccoli a quick rinse and drain to remove any excess salt.
  6. Add the cane sugar and sesame oil (to taste) and refrigerate to serve cold.

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