Broccoli stalks are often neglected (or thrown out!), but they’re worthy of a little attention. Spiral slicing or cutting them into matchsticks turns the stems into sturdy, crispy noodles.
Tips
- Use broccoli stem peels in soup stock or stir-fries.
- Use reserved broccoli florets in soups, pastas, stir-fries, and side dishes, or cook and add to this salad for a double broccoli feature.
Broccoli Stalks and Carrot Noodle Salad with Eggs
Ingredients
- 2 bunches broccoli stalks (4 to 6 stalks), peeled and spiral sliced, cut into matchsticks, or shaved into ribbons (reserve florets for another use)
- 2 unpeeled carrots, spiral sliced, cut into matchsticks, or shaved into ribbons
- 1/2 cup (125 mL) roughly chopped fresh cilantro, plus more for garnish
- 2 green onions, sliced
- 1 red Thai chili, seeded and finely minced
- 1 Tbsp (15 mL) toasted sesame oil
- 1 Tbsp (15 mL) lime juice
- 1 Tbsp (15 mL) gluten-free low-sodium tamari or soy sauce
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) coconut oil
- 4 large organic eggs
Nutrition
Per serving:
- calories219
- protein12g
- fat13g
- saturated fat5g
- trans fat0g
- carbohydrates18g
- sugars5g
- fibre1g
- sodium273mg
Directions
01
In large bowl, toss all ingredients except coconut oil and eggs until fully combined.
02
Heat coconut oil over medium in large skillet; crack in eggs and fry until desired doneness.
03
Serve salad with 1 fried egg per person on top, plus a scattering of additional cilantro. The salad (without eggs) can be made up to 2 days in advance. Toss leftovers before serving to redistribute dressing.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
