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Broccoli Stalks and Carrot Noodle Salad with Eggs

Serves 4.

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    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.

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    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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    Broccoli Stalks and Carrot Noodle Salad with Eggs

    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:

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

    Directions

    01

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

    02

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

    03

    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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