Broccoli Stalks and Carrot Noodle Salad with Eggs

Serves 4.

Published Jun 1, 2016 Updated May 31, 2016

Broccoli stalks are often neglected (or thrown out!), but they’re worthy of a little attention. Spiral slicing or cutting them into matchsticks turns the stems into sturdy, crispy noodles. [callout]

Tips

Use broccoli stem peels in soup stock or stir-fries.
Use reserved broccoli florets in soups, pastas, stir-fries, and side dishes, or cook and add to this salad for a double broccoli feature.

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Ingredients

2 bunches broccoli stalks (4 to 6 stalks), peeled and spiral sliced, cut into matchsticks, or shaved into ribbons (reserve florets for another use)
2 unpeeled carrots, spiral sliced, cut into matchsticks, or shaved into ribbons
1/2 cup (125 mL) roughly chopped fresh cilantro, plus more for garnish
2 green onions, sliced
1 red Thai chili, seeded and finely minced
1 Tbsp (15 mL) toasted sesame oil
1 Tbsp (15 mL) lime juice
1 Tbsp (15 mL) gluten-free low-sodium tamari or soy sauce
1 Tbsp (15 mL) maple syrup
1 Tbsp (15 mL) coconut oil
4 large organic eggs

Nutrition

Per serving:

calories 219
protein 12g
fat 13g
- saturated fat 5g
- trans fat 0g
carbohydrates 18g
- sugars 5g
- fibre 1g
sodium 273mg

Directions

In large bowl, toss all ingredients except coconut oil and eggs until fully combined.

Heat coconut oil over medium in large skillet; crack in eggs and fry until desired doneness.

Serve salad with 1 fried egg per person on top, plus a scattering of additional cilantro. The salad (without eggs) can be made up to 2 days in advance. Toss leftovers before serving to redistribute dressing.