Crunchy Asian Broccoli Stem Salad

• 1 cup Broccoli Stem, Peeled And Sliced
• 1 cup Red Cabbage, Rough Chopped
• 1 cup Sugar Snap Peas, Chopped
• 1 Tablespoon Soy Sauce (low Sodium Preferred)
• 1 Tablespoon Roasted Sesame Oil
• 1 Tablespoon Apple Cider Or Rice Wine Vinegar
• 1 teaspoon Garlic, Minced
• 1 dash Salt
• 1 dash Black Pepper
• Lettuce Leaves, To Serve
• 2 sprigs Fresh Cilantro For Garnish

1. Peel and slice broccoli stem into bite-sized pieces. Then chop up red cabbage and sugar snap peas and toss together with broccoli stems in a medium bowl.
2. In a small bowl, whisk together soy sauce, roasted sesame oil, vinegar, garlic and salt and pepper. (If using regular sesame oil, use less as it has a much stronger flavor.) Pour over the broccoli stem mixture and toss well to coat thoroughly. Add salt and pepper to taste. Plate onto lettuce leaves and top with cilantro.

broccoli, red cabbage, sugar, soy sauce, sesame oil, apple cider or rice wine vinegar, garlic, salt, black pepper, cilantro

Taken from tastykitchen.com/recipes/salads/crunchy-asian-broccoli-stem-salad/ (may not work)