Chef's Quick Tips: Broccoli slaw salad

This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.

News 12 Staff

Apr 22, 2019, 10:10 AM

Updated 1,829 days ago

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This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.
Broccoli slaw salad
Ingredients 
3 cups shredded broccoli stems (you can either use a cuisinart or cheese grater)
1/2 C. dried cranberris
1/2 C. roasted sunflower seeds
for tahini vinaigrette:
2 tbs. tahini
juice from 1 lemon
1/2 C. olive oil
kosher salt and pepper to taste
 
 
Directions
Combine dressing ingredients into a jar and shake thoroughly until combined.  Toss with salad and serve.
 
 
Contact
Chef Jes Bengston
561 Post Road East
Westport, CT 06880
 


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