The easiest way to shred broccoli stalks is with a salad shooter or food processor. Shredding with a hand grater is also fine, and is made easier when the broccoli stalks are lightly steamed and on the softer side. Broccoli stalks should be tender enough to be able to remove the outer fiber easily. Tough stalks do not make a very good salad.

2 servings: 78 mg. sodium per serving

9 ounces broccoli stalks
2 green onions, chopped
1 clove garlic, minced
2 teaspoons no salt added sunflower seeds, toasted
1 Tablespoon plus 1 teaspoon white wine vinegar
1 teaspoons sesame oil
1/2 teaspoon reduced sodium Tamari sauce
1/8 teaspoon sugar

Prep. Instructions

1. Cut off tough ends of broccoli stalks. Peel stems to remove tough outer fibers. Cut into 1 to 2 inch chunks.
2. Steam stalks briefly to soften, about 5 to 7 minutes. Allow to cool.
3. Combine onion, garlic and toasted sunflower seeds in a bowl.
4. Combine vinegar, sesame oil, soy sauce and sugar in a separate bowl.

Cooking Instructions

1. Shred stalks and place in the bowl with onions, garlic and toasted sunflower seeds.

2. Pour vinegar mixture over stalk mixture. Stir to combine. Refrigerate for at least a half hour before serving.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds