This easy broccoli noodle salad recipe uses all the parts of the broccoli stalk by spiraling the stems into noodles. They are then tossed with the broccoli florets, beans, carrots, and sliced almonds and topped with a creamy lemon tahini dressing.
So, I’ve started to feel a little guilty throwing away broccoli stems. I know they are edible but I have a hard time incorporating them into recipes because they can be a little tough and bitter. I finally found a good way to use them up, though. Spiraling the stems into noodles makes them easier to eat and they are delicious when tossed with other ingredients and topped with a creamy lemon tahini dressing.
I love recipes that I can make a batch of ahead of time and come back to throughout the week. This is definitely one of those recipes. None of the ingredients get soggy when stored with the dressing. In fact, they end up marinating a little bit and the leftovers taste even better.
If you don’t have a spiralizer, the broccoli stems could also be julienned or shredded. You could also buy prepackaged broccoli slaw if you are short on time. Feel free to make any beans/veggies/nut substitutions – lots of things will work in this recipe!
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 3 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon agave
- 1/4 teaspoon salt
- 2 heads of broccoli with stems
- 1 cup white beans
- 1 large carrot, julienned
- 1/4 cup sliced almonds
- In a small bowl, whisk together the dressing ingredients with 1 tablespoon water and set aside.
- Cut the stems off the broccoli. Chop one head of broccoli florets into very small pieces and set the other head aside for a different purpose.
- Spiralize the broccoli stems with the small noodle blade. Cut into bite size noodles.
- Place broccoli (noodles and chopped florets) in a bowl with the beans, carrots, and almonds. Drizzle with the dressing and toss to coat. Eat immediately or let marinate in the fridge a while.
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