Broccoli Stem and Red Pepper Slaw

Broccoli Stem and Red Pepper Slaw Scaled Servings: 4 3 cups broccoli, shredded (4 to 5 large stems) 1 red bell pepper, cut in thin 2 inch julienne 1 red onion, diced 2 1/2 tablespoons vinegar, Olive Destination Honey Ginger 1 teaspoon Dijon mustard Salt to taste 1/4 cup cilantro, Olive Destination Roasted Onion Oil 1/2 cup slivered almond Directions In a large bowl, combine the broccoli stems, bell pepper and onion. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, and oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with almonds. Courtesy Chef Ellen Doerr