Broccoli Stem Pasta Salad

broccoli stem salad

This fun dish uses the nutritious stems of broccoli to create tasty and crunchy pasta “noodles”.

Nutritional Sentence

Broccoli is a rich source of Potassium, Calcium, Magnesium, Iron, Fiber, and Vitamins A, C, and B6. Tomatoes are rich sources of Vitamin A & C, and Potassium.

Recipe time: 30 minutes


4 Large broccoli stems, peeled
2 scallions, thinly sliced
1 cup cherry tomatoes, cut in half
3 Tablespoons apple cider vinegar
1/2 cup olive oil
1/2 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste


Mandolin or vegetable peeler
Chef’s knife
Small mixing bowl
Mixing spoon
Cutting boards


  1. Take the inner broccoli stem core layer and using a mandolin or vegetable peeler, slice the broccoli stems into ribbons.
  2. In a separate bowl, combine the remaining ingredients and mix.
  3. Add in broccoli ribbons and massage vinaigrette into broccoli ribbons.
  4. Serve on its own, tossed with some leafy greens, or added to some cooked and cooled brown rice or quinoa.