Broccoli stems on the other hand, don't taste so much like broccoli- they taste green. I'm good with green, just not bitter, green broccoli- I know hard to tell the difference. As long as there are no broccoli heads, I can eat the stem. How, pray tell did I discover this gift? I love pho and was looking for some bean sprout substitutions because my local grocer was out of bean sprouts. My brave husband suggested a bag of julienne broccoli, carrots and cabbage cleverly disguised as "SLAW." I tried it in my pho and it tasted like crunchy green veggies. I tried it in a salad. It was edible. I tried it chopped up in my lettuce wraps, and the flavors melded perfectly together. What a happy vegetable! So now each week I pick up a couple bags of "Broccoli Slaw" and use it for the different veggie creations on the menu. I feel better knowing that I am not villainizing this veggie anymore... I'm still not eating the bushy part though!
Mexican Fused Broccoli Slaw
1 package (12 oz) Broccoli Slaw Mix (julienne broccoli, carrots & cabbage)
3 Roma tomatoes, diced
1/2 cup finely chopped green onion
1 red bell pepper, chopped
1 avocado, diced
1 Tablespoon minced garlic
1/4 cup salsa verde
1 teaspoon salt
2 Tablespoons lime juice
1 Tablespoon cilantro
Optional 1/2 black beans or corn
Toss all ingredients together in a bowl. Let set for 20 minutes. Eat and enjoy. It tastes even better the next day too. This becomes a super yummy meal paired with Buffalo Chicken!