Broccoli Stalk Slaw
One of the best winter salads in Greece is a kind of slaw, called Politiki Salata, made with cabbage, carrots, and dill. I re-invent it a bit here, using broccoli stems, too, as a way to use up something that we typically discard but that is both delicious and nutritious. To find some of the artisinal Greek products you'll need to make this, visit my online shop , where you'll discover a host of lovingly curated Greek ingredients.
- 3 cups grated or broccoli stalks*
- 1 cup grated carrot*
- 1 cup shredded green cabbage*
- 1 garlic clove finely chopped
- 1- inch knob of fresh ginger peeled and grated
- 3 tablespoons capers rinsed and drained
- 3 tablespoons snipped dill
- 2 teaspoons Greek or Dijon mustard
- 2 tablespoons Greek balsamic vinegar
- 4 tablespoons Extra virgin Greek olive oil
- Salt and pepper to taste
- Combine all the vegetables, garlic, ginger, capers and dill in a mixing bowl.
- Whisk together the mustard, vinegar, olive oil, salt and pepper until thick and creamy and mix into the salad just before serving.
• Although you can find pre-shredded broccoli stalks, carrots and cabbage in almost every American supermarket, it is much more preferable to grate them yourself. Just cut the stalks off the broccoli, for example, and then cut into thick long strips. Coarsely grate in the food processor using the grating attachment. Do the same for the carrots and cabbage.