I don’t know about you but I prefer to buy my vegetables fresh, not frozen or even bagged – and definitely organic. There’s something about seeing all of that beautiful fresh produce right in front of your eyes! Broccoli is one of the staples in this house. We eat it many different ways… but only the florets. So I’m left with the stalks. They are almost equally nutritious as the florets, so there is no need to throw these away. The amount of most B vitamins, minerals and fiber are very similar in the two parts on an ounce for ounce basis. 
I’m sure I’ve mentioned before how much I hate wasting food (and I’ll probably mention it a thousand more times in the future) so this broccoli slaw is one of the best ways to use up those leftover stalks and get an additional side dish for your next meal. Typically I would put purple cabbage in my slaw but today was a bonus because I had some purple asparagus here so decided to use that instead!
All you need is a bowl, a good grater & a bit of elbow grease (maybe not a good recipe to make after working arms that day.. lol).
Broccoli Slaw Recipe
2 broccoli stalks
1 cup shredded carrots
purple asparagus (I had 5 stalks here so that’s what I used)
1/2 cup raisins
1/4 cup sliced almonds (which I forgot to add in mine but would make an excellent addition)
black pepper
I do not add sugar so the raisins add a natural sweetness to it.
Dressing
1/2 cup fat free greek yogurt
juice of one lemon
1 tsp ACV (apple cider vinegar)
1-2 TBSP raw honey
* salt
Grate the broccoli stalks and the asparagus into a mixing bowl. Add the carrots, raisins, almonds and black pepper and toss together. Add in the yogurt, lemon juice, ACV, honey and gently toss together until combined.
* I do not usually salt my food so feel free to add in to your liking
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