Tuesday, January 31, 2017

Chefs Tasting Table Day 5 // Cabbage + Apple + Carrot Slaw







With Superbowl Sunday coming up this weekend (hollah chili, hotdogs, pulled barbeque chicken and pork, sausages, fried chicken, corned beef...well really, any grilled meat will do!), what better way to get some VEGE in than by eating and learning about COLESLAW!

I had a very special guest with me today - Meet Charlotte, the Assistant Farm Manager from Prairie Wind Family Farms! She spoke to the kids about how much fun her crew team has together when they harvest cabbage from the fields. It was certainly some "catchy" food education to pair up with Superbowl food conversation... Sign us up for some cabbage football!

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The kids are getting pretty excited to talk about the new food adventures we're going on!

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This is one delicious, sweet slaw folks - Get your kids in the kitchen! What could you have them do? For older kids, teach them safe knife skills and have them help you chop up the vege. Younger kids can be taught to safely cut with a pairing knife. It's ok to have vege that's different sizes! All ages love to measure and whisk up the wet ingredients in a bowl - Pump up those math skills!

Skoop and the Chef Ann Foundation Organization teamed up to launch the Project Produce Grant Program which awarded Diamond Lake District 76's West Oak School $2500 in funds to help give all students access to more fresh produce and food education during the school day.

The students were inspired to pair it up with their chili today in the lunchroom; Many had never thought to combine the two before and it was really fun to watch some of the students taste test! Thanks Preferred Meals - What a perfect pairing!

Cabbage, Apple and Carrot Slaw 
(divide in half for a smaller football crowd)

1 head of green cabbage
2 carrots
4-5 apples
1/4 c apple cider vinegar 
1 c mayo (I used egg-free Just Mayo brand for school allergy concerns)
1/3 c honey
1 Tbsp sea salt
1/2 Tbsp pepper

Finely slice (using a knife or food processor) the cabbage, carrots and apples. In a separate bowl combine the vinegar, mayo, honey salt and pepper and whisk to combine. Combine all ingredients together in a large bowl until fully incorporated. Taste and add more salt or pepper if needed. Refrigerate for at least an hour and serve.

To the Mullies we go...
xoxoL



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