Save some broccoli stems next time you cook broccoli, and turn them into this delicious low-carb Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds!
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(For Friday Flashbacks I feature recipes from the past that have been my personal favorites, and I love this crunchy salad with so many of my favorite flavors. All the time I was traveling in Thailand I couldn't eat any raw food unless it was peeled, so right now I'm completely craving crunchy salads like this one!)
When I made Crunchy Napa Cabbage Asian Slaw I fell in love with the creamy and slightly spicy soy sauce and mayo dressing. Then a few days later I had a huge bunch of broccoli stems in the fridge and started to think about how to use them. I like broccoli stems almost more than I like broccoli, and especially when they're raw, so I decided to make this Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds with same dressing I'd enjoyed so much on the Crunchy Napa Cabbage Asian Slaw. And wow, was this ever a keeper for me!
If you look through my recipe index for Salads, it's not hard to tell that I love salads with crunch, and this salad has some of my favorite crunchy ingredients like red cabbage, radishes, sugar snap peas and almonds. Next time you have broccoli stems I hope you'll think of this salad instead of just throwing them in the trash.
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