Broccoli Stem and Carrot Slaw

If like me, you’re not generally fond of raw broccoli salads, there’s now a way to enjoy one. The secret is to use the stem. Are you ready to try making Broccoli Stem and Carrot Slaw? I assure you that after eating this salad you will not put those stems in the trash. 
Course Appetiser, Salad, Side Dish
Cuisine Western
Keyword broccoli, carrot, delicious, easy, gluten free, salad, side dish, simple, vegetarian
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 people
Calories 385kcal
Author Alexandra


  • 4 broccoli stems *
  • 1 large carrot *
  • 1 large apple * I used Pink Lady
  • 15 ml lemon juice 3 teaspoons
  • 1/4 cup dried cherries * optional


  • 1/4 cup egg mayonnaise good quality
  • 1/4 cup plain Greek yoghurt
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • freshly ground black pepper to taste
  • sea salt (add at the last minute) to taste


  • Wash and peel the broccoli stems, removing the tough, fibrous layer, using either a sharp knife or a vegetable peeler.
  • Cut the broccoli stalks into matchsticks/julienne. First, slice the stem into thin planks. Then stack them together and slice again to make matchsticks.*
  • Add the broccoli stem matchsticks to a bowl.
  • Peel and wash the carrot*.
    Cut the carrot into matchsticks using the same method as for the broccoli stem.
  • Add the carrot to the bowl with the broccoli stems.
  • Cut the apple into matchsticks, add to a separate small bowl and toss with the lemon juice.*
  • Add it to the bowl with the broccoli and carrot and toss well together.
  • Using the bowl which contained the apple, combine all the dressing ingredients well. Check that the balance of flavours is to your taste.
  • Add the dressing to the broccoli, carrot and apple and toss well together.*
    Refrigerate for 30 minutes before serving to allow the flavours to blend together.
    Season to taste just prior to serving*.
  • Transfer the salad to a serving bowl and add dried cherries*.


*The stems weighed 380gm/ before trimming and 270gm/ after trimming.
*You could also use a mandoline to julienne the vegetables or use the shredding disc of a food processor. It is better if they are not shredded too finely, some texture is preferable.
*Whether or not to peel the carrot is optional.
*I left the skin on the apple for added nutrients and colour.
*Tossing the apple with the lemon juice will prevent it oxidising and discolouring.
*Instead of dried cherries, you could use dried cranberries, chopped fresh dates, sultanas/golden raisins or pomegranate arils.
*If you’re preparing the salad in advance, prepare the slaw ingredients and the dressing separately. Toss them together about a half hour before serving to allow the flavours to blend together.
*If you would like to add salt, do so just before serving. If done early, the salt will draw moisture from the ingredients, making the dressing watery.


Calories: 385kcal | Carbohydrates: 59g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 323mg | Potassium: 2038mg | Fiber: 18g | Sugar: 24g | Vitamin A: 7095IU | Vitamin C: 547.4mg | Calcium: 318mg | Iron: 4.7mg