This broccoli slaw recipe is exactly the sort of thing we like to make in the summer. It’s light and refreshing, and it keeps well in the fridge for a couple of days, making it a great choice for picnics and cookouts. I’m planning to have it on repeat all season long, and I hope you will too.

The recipe lets you transform leftover broccoli stems into this fresh and crunchy slaw. The next time you cut into a head of fresh broccoli, don’t toss the stems—use them to make this crunchy broccoli salad. Broccoli stems are not only edible, they’re healthy too—they offer essential nutrients, like fiber and vitamin C, just like the rest of the head. The stems are also delicious, offering an earthy flavor that pairs well with sweet and tangy ingredients.

Our recipe calls for mixing thinly sliced broccoli stems with crisp celery and juicy apple, then tossing them all with a simple yet bright mayonnaise-based dressing. As with most slaws, the flavors will meld together as it sits in the refrigerator, so feel free to prepare this dish ahead of your meal.

How to make Broccoli Slaw

Ingredients

• ¼ cup mayonnaise
• 3 tablespoons extra-virgin olive oil
• 1 ½ tablespoons lemon juice (from 1 lemon)
• 1 teaspoon Dijon mustard
• Coarse salt and ground pepper
• 6 broccoli stems (from 3 pounds broccoli, florets reserved for another use), peeled and finely julienned (3 cups)
• 4 ribs celery, finely julienned (1 cup)
• 1 granny smith apple, cored and finely julienned (2 cups)

Directions

1. Make dressing: In a small bowl, whisk together mayonnaise, olive oil, lemon juice and mustard. Season with salt and pepper.
2. Toss vegetables together: In another bowl, combine broccoli, celery, and apple.
3. Pour over dressing and toss to combine. Season with salt and pepper.
4. Serve

Note: for a shortcut, you can use a 12- to 16-ounce bag of store-bought broccoli slaw in place of the broccoli stem, florets, carrot, and cabbage. Adjust the amount of dressing to your liking.