Broccoli Stem Salad

Whisk together dressing ingredients (grated garlic, rice vinegar, grated ginger, red chili flakes, coconut sugar, toasted sesame oil) in a small bowl and set aside. Using a vegetable peeler, slice the outer edge of the broccoli stems and discard the fibrous part. Thinly slice the peeled stems into coins and transfer them to a serving bowl. Pour the prepared dressing mixture over the sliced stems and toss well to coat. Season with salt, pepper, and additional chili flakes to taste. Serve right away or store in an airtight container in the refrigerator and serve over the next few days. The salad is said to improve in flavor as time passes.