Kids & Cabbage: Summer Cabbage Slaw
May 28, 2008
posted by Wendy Van Wagner
The health benefits of cabbage are now well known and still, this vegetable does not seem to be present in our diet. Studies suggest that it should be brought to our table 2 to 3 times a week. This salad is puts a new twist on traditional “slaw,” and is a great way to get your kids to eat cabbage. By replacing the mayo with olive oil, you highlight the natural brilliance that the purple, orange and green create when paired together. Cabbage is very high in fiber and is also an excellent source of vitamin C and beta-carotene. In addition, when eaten raw, cabbage is good source of folic acid
Carrot, Cabbage and Herb Salad
1 head red cabbage
3 carrots
1/3 cup chopped parsley
½ clove garlic
2 teaspoons red wine vinegar
2 tablespoons olive oil
Salt to taste
Peel and wash the carrot. Use a grater with the small holes to grate the carrots.
Peel back the first layer of the cabbage and then grate it the same way you do the carrot, but using the large holes
Pick the leaves off of the parsley and chop them.
Chop or grate the garlic.
Stir all of your ingredients together with the vinegar and the olive oil, salt to taste.
Entry Filed under: Nutrition. Tags: cabbage, cooking, In The Kitchen, kids cooking classes.
Carol White
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