A great way to use the stems of your broccoli, and my kids love this crunchy salad! You can skip the mayo to make a lovely, crunchy, low-fat salad.
280g broccoli stems
2 large carrots, peeled and finely shredded
1 apple, cored and chopped (skin on)
75g chopped unsalted almonds
200g 0% or 2% plain Greek yoghurt
3 tablespoons mayonnaise
1 tablespoon cider vinegar
salt and pepper, to taste
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Directions Preparation:15min › Ready in:15min
To prepare the broccoli, trim off the toughest bottom part of the stems and peel the thick outer skin with a potato peeler. Shred stems with a grater or food processor. You can also cut them finely with a knife.
Combine all ingredients into a large bowl and mix thoroughly. Chill.