Summer Pickled Broccolli Salad

Makes 1 to 2 servings

Ingredients

  • Stems from 2 to 3 heads broccoli, or 1 to 2 cups (150 g to 300 g) sliced broccoli stems 

  • ½ cup (120 ml) white rice vinegar

  •  ½ cup (120 ml) filtered water

  • 1 teaspoon sea salt

  • 2 tablespoons coconut sugar 

  • 1 teaspoon grated ginger 

  • 2 to 3 cloves garlic, minced 

Directions

  1. Peel the outer layer of the broccoli stems using a vegetable peeler or paring knife.

  2. Slice the peeled stems on a diagonal. You don't want them paper thin, but they shouldn't be too thick either. 

  3. In a medium bowl, whisk the vinegar, water, salt, sugar, ginger, and garlic.

  4. Add the broccoli stems and let sit in marinade to pickle for 30 minutes or overnight. 

  5. Drain the stems. Drizzle with the oil and top with any favorite garnishes.

  6. Serve and enjoy!

Apps & Snacks, Greens & Salads, Healthy Alternatives, SidesZenka Carosummer recipes, broccolli salad, summer sides, healthy summer sides