Clemson Food Safety and Nutrition team members, Marie Hegler and Chad Carter, discuss food waste as 30 to 40 percent of all food grown nationwide is not eaten. They also show how one can use parts of the produce that generally are discarded by making a slaw recipe out of broccoli stalks!
Broccoli Slaw Ingredients
- 1 (12-ounce) package broccoli coleslaw
- 1/4 cup sweetened dried cranberries
- 2 tablespoons roasted pumpkin seeds
- 1/4 cup vegetable oil
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon mayonnaise
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
Directions
- In a serving bowl, combine broccoli, cranberries, and pumpkin seeds.
- In a mason jar, mix together the vegetable oil and remaining ingredients. Put the lid on the jar and shake until mixed together.
- Drizzle over slaw and toss to coat.
🌱 Making It Grow is an award-winning program produced by SCETV and Clemson University. Host Amanda McNulty from Clemson Extension along with Clemson Extension Master Gardener State Coordinator Agent Terasa Lott plus other Extension Agents and featured guests offer research-based information on a variety of gardening, agricultural, and environmental topics, while also highlighting interesting places and products from around South Carolina.
🍽️ For more recipes like the one above, visit SCETV Food.
