Crunchy Broccoli Slaw

• Recipe by Grace Parisi

Most people throw away broccoli stems, preferring to eat the florets. But cut into long thin strips with a fine julienne peeler, the sweet and crunchy stems are perfect in a fresh-tasting slaw with carrots, scallions and salty sunflower seeds.

Ingredients

1. 1/4 cup plus 2 tablespoons mayonnaise
2. 2 tablespoons rice vinegar
3. 2 tablespoons pure vegetable oil
4. 1 teaspoon finely grated fresh ginger
5. Salt and freshly ground pepper
6. Stems from 3 pounds of broccoli, peeled and julienned (3 cups)
7. 2 carrots, finely julienned
8. 2 scallions, white and green parts cut into 1-inch lengths and thinly sliced lengthwise
9. 2 tablespoons coarsely chopped cilantro
10. 2 tablespoons salted roasted sunflower seeds

Directions

1. In a food processor, process the mayonnaise, vinegar, oil and ginger until smooth. Transfer to a large bowl and season with salt and pepper. Add the broccoli, carrots, scallions and cilantro and toss. Garnish with the sunflower seeds and serve.