Today we are cooking coleslaw with a hint of flavor that comes from fresh cilantro. Cabbage is a power food packed with high amounts of Vitamin C, calcium, iron, protein, thiamin, riboflavin, potassium, and dietary fiber. This slaw has great color and flavor and is a quick fix for a summer bbq or just a salad at dinner.
Geography and History:
A member of the Brassica family (broccoli, cauliflower) is native to Mediterranean region and Europe. Cabbage is available all year round, but like most Brassicas grows best in cooler weather.
Mixing it up:
This recipe has been made to prepare for an average class size of 28 students. You can easily have all students participating from one way to another from setting up through serving the slaw.
2 large heads of red or purple cabbage chilled in a refrigerator
6 med size carrots
1 bunch of cilantro
Rice wine vinegar, extra virgin olive oil (evoo), salt, pepper
- Cut the cabbage into quarters and shred into a large mixing bowl.
- Shred the 6 carrots and just add to the cabbage.
- Finely chop the bunch of cilantro. You can pull the leaves off or cut the stems off just below the last set of leaves and use all. Add to carrots and cabbage.
- Mix in ¾ cup of rice wine vinegar and approximately ½ cup of evoo, then flavor with a good sprinkle of salt and pepper.
Mix with tongs well then serve as a side dish.