George Bush may hate broccoli, but it’s a staple around my house. Cruciferous vegetables pack a nutritional wallop and this is an easy alternative to steaming or boiling broccoli by itself.
- Head of broccoli
- 1 carrot
- Small amount of purple cabbage shreds (optional, but it really adds a nice pop of color)
- 4 green onions
- Sunflower seeds or slivered almonds (optional)
- Essential vinaigrette (or your favorite dressing)
Wash the vegetables. Use a vegetable peeler to remove the tough outer skin and tiny branches on the broccoli. Get your sunflower seeds or almond slivers out. Take the peel off the carrot with a vegetable peeler, then use a julienne tool to create matchstick-sized pieces of carrot.
Keep julienning your carrot until it gets too thin to do any more. Julienne the stalk of your broccoli. Separate the little broccoli florets from the stalk. Put a pan of water on the stove on high heat to bring to a boil.
Cut the green onions at a diagonal. Plunge your broccoli florets into the boiling water for 2-3 minutes. Drain them, then plunge them into ice water so they stop cooking.Combine all the ingredients — the broccoli shreds, the carrot shreds, the purple cabbage, the broccoli florets, the green onions — and toss with your vinaigrette or other dressing. Sprinkle the sunflower seeds on top.