Though it’s admittedly hit-you-over-the-head American food, this simple, tasty broccoli slaw has a warm place in my heart. I first encountered this shredded fruit-and-veggie side dish during my internship at Farm Sanctuary in 2010 — days filled with endless reading and writing and thinking and heart-aching and cold morning runs listening to Latterman’s No Matter Where We Go…! on repeat.
But before I shed any tears for the glory days of my lost punk youth, can you believe that there are actually people in this world who throw out broccoli stalks?!* I know this is true because I’ve plucked them out of people’s trash cans with my own two hands. Wake up, people. Sure, I loved broccoli tops when I was a toddler, but now that I’m a Grown-A$$ Adult, I know that the stalk is really where it’s at. At this point, broccoli stalks are probably my favorite raw vegetable.
If you’re one of those people who throws out broccoli stalks, and you aren’t willing to mail them to me**, at least give this salad a try!
It’s sweet. It’s salty. It’s creamy. It’s crunchy. It’s a non-monotonous way to eat your raw veggies, and as with all good summer food, it doesn’t require using a stove. Trust me, it’s a good thing. And I hecka don’t even care that you think mayo is disgusting, ’cause this stuff is the bomb.
- 2 c shredded broccoli stalk
- 3 medium carrots, shredded
- 1 apple, chopped
- ½ c raisins
- 3 Tbsp vegan mayo
- ⅓ c orange juice
- 1 Tbsp sugar
- In a large bowl, toss together broccoli, carrots, apple, and raisins.
- In a small bowl, beat together mayo, juice and sugar.
- Pour mixture over fruits and veggies; toss until coated.
- Serve cold.
**I’m not even kidding: please do this.