2 or 3 small heads of broccoli with stems
1 bunch spring onions, thinly sliced
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup golden raisins
1 cup shelled sunflower seeds, or any nut or seed
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon or coarse ground mustard
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 to 3 dashes of toasted sesame oil
Remove the broccoli florets from the larger stems and cut into smaller pieces. Remove the woodiest part of the stem — usually 1/2-inch from the bottom — and discard (or save for stock). Using a vegetable peeler, peel away the thick tough outer layer of the stems, and then grate or slice into small matchsticks. Place the broccoli in a very large bowl (you will have 6 to 8 cups).
Add the sliced spring onions, parsley, raisins and sunflower seeds to the broccoli and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. For a little extra flavor, add two to three small dashes of toasted sesame oil. Pour two-thirds of the dressing over the slaw, and then mix well.
If the broccoli slaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle.
Recipe by Inspired Taste