Another fantastic day at the market, working with the kids, making purple slaw with the market’s featured produce, broccoli.
As I’ve talked about before, having kids participate in the preparation of their food really encourages them to try it.
This was proven to me again today.
I had a little girl come to the table and immediately declare that she didn’t like red cabbage and would not try it. I asked her if she wouldn’t at least try THIS red cabbage and then if she didn’t like it, she didn’t have to eat it.
I only have one rule at my table – if you’re going to participate you have to at least try the food. If you then decide that you don’t like it, you don’t have to eat it.
At least you gave it a try and based your decision on whether you liked it or not, on a taste test.
It’s amazing how well this works.
This little girl did try it and as often happens, she did like it and actually asks for seconds!
This slaw is an excellent way to eat a rainbow of brightly coloured fruit and vegetables. Something you should try to do every day!
small head of red cabbage, finely sliced
small head of broccoli, cut into small florets (or cut them into larger chunks and have kids break them into smaller florets)
1/3 cup organic dried cranberries (try to use organic ones because the popular cranberries you find at the bulk store or in packages contain added sugar, oil and preservatives. Look for dried cranberries that are sweetened with juice.)
4 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp grainy mustard
juice of half a lemon
1 garlic clove, finely minced
1 spring onion, chopped
1 tsp coconut sugar (optional)
outer leaves of the cabbage, washed and trimmed – these make excellent plates on which to serve and eat your salad. And you don’t have to wash the dishes – they can go directly into your compost!
In a large bowl, add the sliced cabbage, broccoli florets and cranberries.
In a mason jar, add all the other ingredients. Screw the lid on tight and have your kids shake until everything is well mixed.
Add this dressing to cabbage, broccoli and cranberries and mix until everything is combined.
Transfer to a container and seal well.
Refrigerate for at least 4 hours or overnight. This gives the slaw time to marinate and soften.
Serve on the cabbage leaves.
As a variation, you can serve this slaw in cabbage or kale rollups.
Just spread some hummus or bean dip on your tender cabbage or kale leaves (I recommend using the inner cabbage leaves, they’re the tender ones, and if you’re using kale leaves, removing the tough stalk from the centre of the leaves).
Add your slaw and roll them up.
This would be a terrific lunch or snack that your kids could help you put together.