Recipe

Raise your hand if you’ve been tossing broccoli stalks in the trash. Guilty? Same. But once you try this crisp, bright, restaurant-level salad, those stalks will become the star of your fridge. Thin ribbons of broccoli stalk taste like a love child of kohlrabi and jicama—mild, juicy, insanely crunchy. Add dried cranberries, toasted almonds, a shower of Parmesan, and a zippy lemon dressing, and you’ve got the side dish that disappears first at every potluck.

The secret to that perfect texture? A few effortless cranks with the Geedel Rotary Cheese Grater—it turns tough stalks into delicate, uniform ribbons faster than any knife ever could.

🥗Ingredients (Serves 4 as a side)

4–5 large broccoli stalks (peeled)

1 small shallot, very finely minced

⅓ cup dried cranberries (or cherries)

⅓ cup toasted sliced almonds

½ cup freshly shredded Parmesan (block, not pre-shredded)

Juice + zest of 1 lemon

3 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

Salt & freshly cracked black pepper

🍳Step-by-Step: From Stalk to Showstopper

1. Prep the Stalks

Peel the tough outer layer of each broccoli stalk with a vegetable peeler. Lock your Geedel Vegetable Chopper onto the counter. Use the coarse shred blade to turn the stalks into long, delicate ribbons. (The fine blade works too if you want ultra-thin crunch!)

2. Toast & Toss

Throw the almonds in a dry pan until golden and fragrant. Add the broccoli ribbons to a big bowl with cranberries, toasted almonds, and most of the Parmesan.

3. Make the Dressing

Whisk lemon juice, zest, olive oil, Dijon, honey, minced shallot, salt, and pepper until creamy.

4. Bring It All Together

Pour dressing over the salad and toss gently—the ribbons catch every drop. Top with the remaining Parmesan and an extra crack of pepper. Serve immediately or let it sit for a bit—the flavors only get better.

✨Tips & Twists

Make it heartier → Add shredded chicken or chickpeas

Vegan version → Swap Parmesan for nutritional yeast + a pinch of salt

Fall vibe → Use dried apples and toasted pecans instead of cranberries

Picnic-ready → Keeps crunchy for hours, no wilting!

🌟Final Crunch

This Shaved Broccoli Stalk Salad proves that the best bites are often the ones we almost threw away. With just a few effortless cranks of the rotary grater, one overlooked veggie becomes endless silky ribbons and restaurant-level texture. Zero waste, maximum flavor, pure magic.