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
This fun dish uses the nutritious stems of broccoli to create tasty and crunchy pasta “noodles”.
- Take the inner broccoli stem core layer and using a mandolin or vegetable peeler, slice the broccoli stems into ribbons.
- In a separate bowl, combine the remaining ingredients and mix.
- Add in broccoli ribbons and massage vinaigrette into broccoli ribbons.
- Serve on its own, tossed with some leafy greens, or added to some cooked and cooled brown rice or quinoa.