Chesnut’s Red Cabbage: From Seedling to Slaw

In March, six months after starter red cabbage plants went into one of Chesnut’s raised garden beds, the harvest and tasting began!

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Ms. Huitt’s kindergarteners turned one head of cabbage into coleslaw (adding mayo, mustard and a pinch of sugar). After trying their school-grown dish, the students drew pictures and wrote up their reviews, describing the coleslaw and how they liked it.
Ms. Hobgood gave her kindergarteners the option of tasting red cabbage plain or with coleslaw dressing. Only two of her students did not take a taste, and of those who did sample the cabbage, half said it was their first time tasting the vegetable. She reports that most of the children wanted the cabbage without dressing and everyone who tried it liked it.
Garden Leader Carissa Malone used some of the red cabbage to make a salad for the teachers’ lounge, where she also donated 2 more heads of cabbage and cilantro from the garden.

AT-HOME ACTION: Try Ms. Malone’s Cabbage Salad Recipe

1 organic red cabbage from Chesnut’s garden, shredded
2 organic carrots, sliced
5 organic green onions, chopped
2 tablespoons vegetable oil
3 tablespoons seasoned rice vinegar
2 (3 ounce) packages ramen noodles (seasoning packet excluded)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon toasted sesame seeds

Toss all ingredients to combine and serve!

Optional garnish: organic cilantro (from the garden), chopped, served on the side

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