Quick broccoli anatomy lesson! Broccoli stalks are made up of the main stalk, and the stem and clusters we call florets. Those clusters are actually immature flower buds.
Trim off the buds from ½ pound of broccoli and set aside, leaving behind as much of the stems as possible.
Run the leftover broccoli stalk and stems, and 1 medium carrot (about 2 ounces) through the food processor using the shredding blade. Set aside. These ingredients and 1 ounce of red cabbage will make up our salad.
Now we're turning those leftovers into magic—aka our waste-busting Green Goddess Dressing. Welcome to Hogwarts! That extra aquafaba? The leftover cilantro? We are using it! Add the broccoli flower buds, ½ cup cilantro, the juice from half a lime, 3 cloves of garlic, ½ cup sour cream, ¼ teaspoon yellow mustard, ¼ cup aquafaba, ½ cup grapeseed oil, 1 teaspoon soy sauce, and ¼ teaspoon sea salt.
Let’s blend this up until smooth, creamy, and straight-up delicious. Process ingredients until they are smooth, even and combined. Makes about 1 cup of dressing, enough for about 8 ounces or so of coleslaw.
Mix together the shredded broccoli stalk, red cabbage and carrots with the Green Goddess Dressing.
Serve it up as a side, throw it in a sandwich, or just eat it straight out of the bowl. But eat it within the next day or two. Processed and uncooked broccoli buds won’t keep too long.
Enjoy!