Kid-Friendly Cole Slaw
By Micaela Preston
If you are up to your ears in cabbage like me, you might appreciate a way to get the whole family in on using it up. Wondering how it is possible to
turn a bitter vegetable into something kids will eat? Here’s a hint: coconut and dates!
This recipe is based on one in the New Moosewood Cookbook by Mollie Katzen. I love her recipes because they include so many ideas for variations. Since I tend to cook on the fly and rarely follow any recipe to the T, variations are essential. I can’t claim complete victory on this one though – this version only got a 75% approval rate in our household. Son #1 gave it a thumbs up, son #2 gave it a thumbs down and my husband said it was the best cole slaw he had ever had! (and I thought it ranked up there too.)
- 4 cups shredded cabbage
- 3 large carrots, peeled and shredded
- 1 Granny Smith apple, shredded
- 1/2 cup chopped dates
- 1/4 cup shredded, unsweetened coconut
- 1/4 cup chopped, toasted pecans
- 1/2 cup vanilla yogurt
- 1/2 cup mayo
- 1T + 1 tsp. cider vinegar
- A squirt of agave nectar (to taste)
then chop the cabbage by hand and grate the carrot and apple on a cheese grater. Add the dates, coconut and pecans. Mix all dressing ingredients together in a small bowl. Adjust vinegar and agave nectar based on how tart/sweet you like it (or what you think your kids will tolerate!). You really don’t need any sweetener if you use vanilla yogurt, but I thought the agave added a nice taste.