Broccoli Stem Slaw with Snap Peas + Basil Cilantro Aioli

Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Serves 4

Recipe from Jodi Moreno's More With Less.


  • 1 cup snap peas, sliced thinly
  • 1 cup broccoli stems, cut into matchsticks
  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 10 basil leaves, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice 
  • 1/3 cup mayonnaise {see notes}
  • sea salt, to taste
  • black pepper, to taste


Put the snap peas, broccoli stems and cabbages in a large bowl and toss to combine. 

In a small bowl whisk together the basil, cilantro, garlic, lemon juice, mayonnaise and season with salt and pepper. 

Pour the aioli over the vegetables and toss until everything is well-combined. Add more black pepper and fresh herbs on top to serve. 

Recipe Notes

Any mayonnaise will work, non-dairy, regular or the like. My favorite vegan mayonnaise is Just Mayo

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