Broccoli Stalks and Carrot Noodle Salad with Eggs - alive magazine

Name: Broccoli Stalks and Carrot Noodle Salad with Eggs - alive magazine
Ingredients: 2 bunches broccoli stalks (4 to 6 stalks), peeled and spiral sliced, cut into matchsticks, or shaved into ribbons (reserve florets for another use); 2 unpeeled carrots, spiral sliced, cut into matchsticks, or shaved into ribbons; 1/2 cup (125 mL) roughly chopped fresh cilantro, plus more for garnish; 2 green onions, sliced; 1 red Thai chili, seeded and finely minced; 1 Tbsp (15 mL) toasted sesame oil; 1 Tbsp (15 mL) lime juice; 1 Tbsp (15 mL) gluten-free low-sodium tamari or soy sauce; 1 Tbsp (15 mL) maple syrup; 1 Tbsp (15 mL) coconut oil; 4 large organic eggs

www.alive.com

Broccoli stalks are often neglected (or thrown out!), but they’re worthy of a little attention. Spiral slicing or cutting them into matchsticks turns the stems…

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Cooking tools:

Spiralizer
Chef's knife
Cutting board
Peeler
Mixing bowl
Skillet
Stove
Measuring spoon
Tongs
Spatula
Measuring cup
Spoon
Airtight container
Serving platter

Ingredients

2 bunches broccoli stalks (4 to 6 stalks), peeled and spiral sliced, cut into matchsticks, or shaved into ribbons (reserve florets for another use)
2 unpeeled carrots, spiral sliced, cut into matchsticks, or shaved into ribbons
1/2 cup (125 mL) roughly chopped fresh cilantro, plus more for garnish
2 green onions, sliced
1 red Thai chili, seeded and finely minced
1 Tbsp (15 mL) toasted sesame oil
1 Tbsp (15 mL) lime juice
1 Tbsp (15 mL) gluten-free low-sodium tamari or soy sauce
1 Tbsp (15 mL) maple syrup
1 Tbsp (15 mL) coconut oil
4 large organic eggs