There aren’t a lot of seasonal fruits and vegetables available at this time of the year, but one vegetable that is fresh and available locally is cabbage. Green, red and Savoy cabbage are available in stores year-round, but during the fall and early winter they are fresh and, therefore, have the most flavour. It’s a great source of vitamin C and riboflavin, and according to Wikipedia, its anti-inflammatory properties have all kinds of other medical benefits.
But cabbage is often a hard sell for most kids. However, eating it raw, alongside other favourite vegetables, may be the best place to start. Add cooked chicken to this salad and make it a meal or add a generous scoop to the top of fish tacos.
Cabbage & Apple Slaw
- ½ red cabbage, shredded
- ½ green cabbage, shredded
- 2 large carrots, grated
- 2 stalks of celery, thinly sliced
- 1 large apple, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 1 green onions, finely chopped
- 1 Tbsp rice wine vinegar
- Juice of one lime
- 1½ tsp sugar
- ¼ cup low fat mayonnaise
- ¼ cup low fat sour cream
- ½ tsp salt
- Freshly ground black pepper
Prep and Cook
- In large bowl, toss together cabbage, carrots, celery, apple, pepper, cilantro and onions.
- In a separate bowl, whisk together rice wine vinegar, lime juice and sugar.
- Stir in mayonnaise, sour cream, salt and pepper.
- Drizzle the dressing over the slaw and toss well to coat. This salad is best served immediately, but it can also be made ahead of time and stored for a couple of days in the refrigerator.
Good to Know: Using a food processor to shred or slice the vegetables will shorten the prep time by half. Or, if you are really stuck for time, pick up a bag of pre-shredded cabbage.
How do you get your kids to eat cabbage?
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