1/4 cup sliced raw almonds, toasted
1 bunch mature broccoli stems (may substitute cabbage slaw)
2 carrots, peeled
3 Tbsp light olive oil
3 Tbsp rice vinegar
3 Tbsp honey
3 Tbsp Greek yogurt
1 1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh black pepper
fresh broccoli flowers for garnish (fresh, cleaned, and stamen or pistil removed)
Start by toasting the almonds; put them in a small skillet, without oil, over medium heat and shake until almonds start to get golden brown. Remove and set aside.
Make slaw by peeling the tough skin off the broccoli stems, then using the peeler, make curls out of the tender insides of the broccoli stems. Put in bowl.
Use the peeler to make curly slaw out of carrots, add to bowl.
Make dressing by whisking together the remaining ingredients until smooth; then pour the dressing over the slaw.
Add the toasted almonds, tossing to combine.
Let stand for 30 minutes, tossing several times.
To serve, spoon portions onto individual salad plates. Top with fresh cleaned broccoli flowers for garnish and flavor. You will have enough salad for 4 to 6 people.