Broccoli Stem Noodles with Sesame Ginger Dressing Recipe
Fresh and healthy low-carb noodles made from broccoli stems, tossed in a flavorful Asian-inspired sesame ginger dressing. This vibrant salad is quick to prepare, nutritious, and perfect for a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Carb
Ingredients
Broccoli Noodles
- 4 large broccoli stems
Dressing
- 2 tbsp toasted sesame oil
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos or soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp red pepper flakes
Topping
- 2 tbsp toasted sesame seeds
Instructions
- Prepare Broccoli Noodles: Wash the broccoli stems thoroughly and trim off the ends. Using a spiral vegetable cutter, cut the stems into noodle shapes. Alternatively, use a carrot peeler to shave the stems into thin strips. Place the noodles into a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together toasted sesame oil, apple cider vinegar, coconut aminos or soy sauce, minced garlic, grated ginger, salt, pepper, and red pepper flakes until well combined.
- Toss and Serve: Drizzle the dressing over the broccoli noodles in the large bowl. Toss everything together gently to ensure the noodles are evenly coated. Finally, sprinkle toasted sesame seeds on top before serving.
Notes
- Serves 4 people.
- Each serving contains approximately 10.04g total carbohydrates and 3.62g dietary fiber, resulting in about 6.42g net carbs.
- Food energy per serving is around 143 kcal.
- Use coconut aminos for a soy-free option.
- Can be made ahead and stored in the refrigerator for up to 1 day; toss again before serving.
