If cole slaw is a favorite side at your summertime barbeques, why not make your own with fresh, simple ingredients? Ms. Huitt’s Kindergarteners did after harvesting cabbages with the help of Chesnut Garden parent Laura McEwen back in April. They went into the cafeteria to wash, chop and prepare the recipe below. After tasting the slaw, Ms. Huitt and her students described it as:
- “best ever”
- “I loved it”
- “I didn’t like it”
- “I couldn’t taste the sugar”
Cole slaw was an April favorite, where it popped up at the lunch break during our second Farm to School health lesson, “Eat Real First, Second Read Labels.” Principal Williams joined the Wellness Team as we passed around homemade lunch items, and her favorite was Wellness parent Jo Chin’s purple cabbage cole slaw. Both recipes follow below.
Four-Vinegar Cole Slaw (Ms. Huitt’s class’ recipe)
– 16 ounces of finely chopped cabbage or a package of cole slaw mix
– 1/3 cup canola oil
– 2 tbsp white vinegar
– 1 tbsp red wine vinegar
– 1 tbsp apple cider vinegar
– 1/2 tbsp balsamic vinegar
– 1 tbsp sugar
– A few shakes of celery seed
– A few drops of lemon juice
– A little ground sea salt and black pepper
Mix all in a bowl and let sit for a little while to marinate before serving.
ChopChop Magazine’s Purple Cabbage Slaw (Jo Chin’s recipe)
– 2 carrots, scrubbed or peeled and grated
– 8 scallions, finely sliced
– 1⁄4 cup canola oil
– 1⁄4 cup rice vinegar
– 1⁄2 tsp salt
– 1 tsp black pepper
- Put everything in the bowl and toss well. Taste it and add more of anything you think it needs.
- Cover and refrigerate for at least 1 hour and up to 2 days.