Originally Posted by giggler
How (technichally) do you make Brocholi slaw? do you "blanch" the broccohli first? or just "grate" it?... this sounds very good, but sort of rough on the teeth..
Thanks, Eric, Austin, Tx.
giggler - once you remove the tough outer layer with a vegetable peeler you are left with the more tender interior, then just grate. I often, at this point, cut the stalks into 3" or so chunks then cut into slices then thick matchsticks for a crudité tray. That way you don't waste the stalks and people truly wonder what they are eating!