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Broccoli Stalks and Carrot Noodle Salad with Eggs

Serves 4.


    Carrot Noodle Salad Eggs

    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.



    • 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.


    Broccoli Stalks and Carrot Noodle Salad with Eggs


    • 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


    Per serving:

    • calories219
    • protein12g
    • fat13g
      • saturated fat5g
      • trans fat0g
    • carbohydrates18g
      • sugars5g
      • fibre1g
    • sodium273mg



    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.



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    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.