1/4 cup sliced raw almonds, toasted

1 bunch mature broccoli stems (may substitute cabbage slaw)

2 carrots, peeled

3 Tbsp light olive oil

3 Tbsp rice vinegar

3 Tbsp honey

3 Tbsp Plain drained yogurt

1 1/2 tsp Dijon mustard

1/4 tsp kosher salt

1/4 tsp fresh black pepper

Fresh broccoli flowers for garnish (fresh, cleaned, and stems removed)


  • Start by toasting the almonds; put them in a small skillet, without oil, over medium heat and shake until almonds start to get golden brown.
  • Remove and set aside.
  • Make slaw by peeling the tough skin off the broccoli stems, then using the peeler, make curls out of the tender insides of the broccoli stems. Put in bowl.
  • Use the peeler to make curly slaw out of carrots, add to bowl.
  • Make dressing by whisking together the remaining ingredients until smooth; then pour the dressing over the slaw.
  • Add the toasted almonds, tossing to combine.
  • Let stand for 30 minutes, tossing several times.
  • To serve, spoon portions onto individual salad plates
  • Top with fresh cleaned broccoli flowers for garnish and flavor
  • You will have enough salad for 4 to 6 people.

Pin It on Pinterest

Share This