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.
•
Apr 22, 2019, 10:10 AM
•
Updated 2,115 days ago
Share:
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
Westport, CT 06880
More from News 12
2:25
STORM WATCH: Cold Wednesday before snow and ice arrive Thursday
1:51
Officials: Bridgeport police officer facing internal investigation
1:41
'She's a little light.’ Family desperately asks public to help find stolen dog
0:58
'Cutting the major arteries.' Stamford BOE weighs controversial budget cuts
1:28
CT Democrats confront Elon Musk's access to U.S Treasury Department
2:52
