Cabbage and carrots tossed in a creamy and tangy dressing were the feature of last weekend’s Chill Zone session. Cece and I helped kids shred cabbage, grate carrots and onion, and measure and mix ingredients for this no-cook side dish. Everyone tried at least a taste of the finished slaw, and some kids took a pint home to share with family. While we prepped, we discussed why cabbage and its relatives are called “cruciferous” vegetables and quizzed kids on what parts of plants (i.e. leaf, flower, fruit, seed, bark, stem, root) we use as particular spices and herbs in cooking.
Making this slaw at home is as easy as combining the ingredients below:
- 1 head of green cabbage, shredded
- 2 large carrots, grated
To be tossed in this sauce (mix all ingredients thoroughly):
- 3/4 cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp white vinegar
- 1-2 tbsp onion, grated*
- 1-2 tbsp sugar*
- 1 tbsp dijon mustard*
- 1 tbsp celery seed, or to taste*
- salt to taste
*Adjustments made by Healthy Waltham
After cooking and cleaning, a couple of kids stuck around to help plant seeds for our windowsill herb garden, featuring dill, basil, cilantro, chives, and parsley. These plants will be living in my kitchen window until we can move them into our Healthy Waltham office, which is conveniently located in the same building as the Chill Zone. Hopefully we will begin to see sprouts in the coming days!
WHAT’S IN STORE FOR OUR NEXT SESSION:
Saturday, March 12th, 2011 from 1-3PM
—–> Vegetable Stir Fry
Images by Rebekah Carter (2011). Recipe courtesy of Bobby Flay from the Food Network. For more information on the Chill Zone or how to get involved, please visit their website or contact Recreation Supervisor Kathy Gross.