There are certain groceries or ingredients you buy and seem to only have one use for, and the rest sits around in the pantry or fridge just wasting away. Broccoli is certainly an example of that – the florets get all the glory and then there’s just those leftover large stems, which are perfectly edible and delicious in their own unique way. Tahini is another ingredient that I simply have trouble using up. Tahini is a sesame paste that is a staple ingredient in hummus, and if you haven’t made homemade hummus, you are in for a treat (will post that recipe soon!). This recipe is a perfect way to use up what’s in your refrigerator to produce a fantastic side dish full of flavor. The tahini dressing can also be used as a dip for crudités or…steamed broccoli florets!
- 1/2 tsp ground cumin
- 2 tbsp plain yogurt
- 2 tbsp tahini paste
- 1 tbsp lemon juice
- 1 small clove garlic , grated
- salt and pepper to taste
- the large stem of one head of broccoli
- 1/4 head red cabbage
- 1 carrot
- 2 tbsp parsley, chopped
- 1 tsp sesame seeds
For the dressing, mix together the cumin, yogurt, tahini, lemon juice, and garlic in a small bowl. Season with salt and pepper.
Trim the broccoli stem of the woody outer layer using a vegetable peeler. Cut about an inch off the bottom and discard. Cut the stem lengthwise into matchstick sized pieces. Cut the carrot into the same matchstick sized pieces. Use a knife to chop the head of cabbage into shreds. Combine the broccoli, cabbage, and carrots in a bowl, pour dressing over the vegetables. Add the chopped parsley, salt and pepper to taste, and garnish with sesame seeds. If not serving immediately, keep the dressing and the vegetables separate, and dress just before serving.