Broccoli-Pear Slaw

SEASON: Winter

VEGETARIAN, VEGAN OPTION (see headnote)

With a passion for reducing food waste, I was determined to come up with a recipe beyond soup that utilizes or, in this case, features the tender, juicy broccoli stalk. Try this crunchy, slightly sweet, totally refreshing twist on coleslaw at your next barbecue or potluck. To make this vegan, opt for vegan mayo.

Serves 4 | Prep time: 10 minutes

1 medium head broccoli

1 pear, any type, cored

1 teaspoon lemon juice

½ cup mayonnaise

2 tablespoons apple cider vinegar

Salt

Freshly ground black pepper

¼ cup dried cranberries

1.	Prep the broccoli by chopping the florets, then peeling or slicing away the outer hearty leaves and tough bottom of the stem. Julienne the stem and the pear, and toss them in a medium bowl with lemon juice.

2.	In a separate small bowl, mix together the mayonnaise, vinegar, salt, and pepper.

3.	Pour the dressing over the broccoli-pear mixture, stirring to coat evenly. Mix in the dried cranberries and serve.

➢	Prep tip: Save the broccoli stems for this dish when making another broccoli recipe that calls for only florets, such as Root-to-Stem Rainbow Salad with Easy Herb Vinaigrette or Broccoli-Cheddar Stuffed Potatoes .

VARIATIONS:

➢	Sweet Sprout Slaw: Swap the broccoli for shaved Brussels sprouts and add a drizzle of honey.
➢	Summer Slaw with Zucchini and Carrots: Replace the broccoli with julienned zucchini and carrot sticks for a summery twist on this winter slaw.

PER SERVING: Calories: 276; Total fat: 21g; Carbohydrates: 21g; Fiber: 5g; Protein: 4g; Calcium: 61mg; Vitamin D: 2mcg; Vitamin B12 : 0mcg; Iron: 1mg; Zinc: 1mg