Step 1

First, trim broccoli stems by cutting off the florets. Then cut the dried stems on the side of the stalk and the hard part of the stem itself, usually the bottom 1 inch. Then starting from the bottom of the stem, slice thin (about ⅛”) along the stalk  and iclude the smaller stems that turn into the florets. Add the slices to a large mixing bowl, top with chopped dried cranberries and cilantro, and set aside.

Step 2

To make the toasted sesame dressing, heat a dry small saucepan over medium-low heat. Add the sesame seeds and toast dry for about 30-60 seconds, until the seeds start to brown and become fragrant. Reduce heat to low and add the garlic, ginger, and olive oil and cook about 60 seconds more, until the garlic starts to brown, and then remove from the heat and transfer the mixture a glass mixing bowl. Add the sesame oil, rice vinegar, sugar, and a pinch of salt and pepper and whisk to combine.

Step 3

Finally, add the sesame dressing to the bowl with the broccoli stalk stems and toss to combine. Top with sesame seeds as a garnish. For best results, let the salad sit for 1 hour (or more*) for the stems to soften in the oil, but it can also be served right away if needed.