Asian Broccoli Slaw

The last time I made Spicy Peanut Pasta I was craving something a little bit more substantial than a salad made with lettuce. I've been wanting to create a broccoli slaw for a while and use the broccoli stems. I adapted this one from a handful of recipes on a Garden Web thread. The toasted sesame oil and sesame seeds are what make this slaw special.

This goes out to the S.O.S Kitchen Challenge for October.

Asian Broccoli Slaw

1 bunch broccoli with stems
1 large apple (I used a Pink Lady)
juice of 1 lime
1/2 cup diced red onion
3 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons peanut or canola oil
1 tablespoon agave nectar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds

Trim stems from broccoli crowns. Peel the stems. Grate in a food processor. Trim the broccoli crowns until you have small florets, as small as possible. Grate the trimmings (not the florets) in the food processor.

Peel, core and dice apple into 1/4-inch pieces. Toss well with lime juice. (The lime juice will keep the apple from turning brown for a day or so.)

Whisk together the rice vinegar, soy sauce, peanut or canola oil, agave nectar and toasted sesame oil to make the dressing.

In a large bowl, combine the grated broccoli stems, broccoli florets, apple and lime juice, and onion. Toss well with the dressing. Top with sesame seeds.

Refrigerate until ready to serve.

Makes tons - 8 servings or more.