{"id":17478,"date":"2021-06-02T10:00:03","date_gmt":"2021-06-02T14:00:03","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=17478"},"modified":"2021-05-19T11:55:30","modified_gmt":"2021-05-19T15:55:30","slug":"all-in-the-cabbage-family-slaws","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/06\/02\/all-in-the-cabbage-family-slaws\/","title":{"rendered":"All in the (Cabbage) Family: Slaws!"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

By Chef Nancy Berkoff, EdD,\nRD<\/p>\n\n\n\n

This is a \u201cbetwixt and\nbetween\u201d time of year for produce\u2026 summer fruit just beginning to appear,\nwinter fruit coming to a seasonal close. Members of the cabbage and cruciferous\nfamily can fill the gap with color and crunch. It is a perfect time to include\nslaws on the menu.<\/p>\n\n\n\n

     \u201cCole\u201d in Shakespeare\u2019s time meant\n\u201ccabbage.\u201d Just as the language has changed, so has the way to make slaws (which\nis thought to mean \u201csalad\u201d in ancient Central European languages).   <\/p>\n\n\n\n

     Several years ago, a frozen food\nmanufacturer got tired of throwing out all the broccoli stalks left over from\nfreezing the more popular broccoli florets. The stalks were peeled and shredded\nand, voila, broccoli slaw was born! Many school districts are opting for\nbroccoli slaw over the traditional cabbage slaw, as it stays crunchy for a\nlonger time, is easy to keep on your fork, and is higher in some nutrients than\ngreen cabbage.<\/p>\n\n\n\n

     Shredded broccoli slaw kits are available\nin the produce section of many grocery stores. The ready to use kits include\nshredded broccoli, shredded carrots, and some dressing. You can make your own\nbroccoli slaw by peeling broccoli stalks with a potato peeler and shredding\nthem with a hand grater or in a food processor. <\/p>\n\n\n\n

     If broccoli slaw is too much work, use\nother types of cabbage and greens to be used singly or in combinations. This\ncan include shredded red cabbage, Napa cabbage, Savoy cabbage, kale, and Swiss\nchard. Many of these leafy veggies are available shredded and ready to use in\nthe produce section. Preshredded veggies usually have a seven day shelf-life if\nkept refrigerated.<\/p>\n\n\n\n

     You\ncan prepare a tofu-based mayonnaise by combining silken or soft tofu in a\nblender or food processor with a small amount of prepared mustard, white pepper,\nand white vinegar. Unflavored soy-, oat-, or almond milk yogurt can be mixed\nwith a small amount of prepared mustard and white pepper to be used instead of\ncommercial vegan mayonnaise. The texture is similar to mayonnaise and the\nflavor gives a pleasant \u201ctang\u201d to slaws.<\/p>\n\n\n\n

     Slaws don\u2019t have to have a creamy\ndressing. Slaw ingredients can be tossed with vinegar and oil dressings. Mix\napple cider vinegar with a small amount of vegetable oil, chopped parsley, and\ndiced onions and toss with slaw ingredients to make a \u201cslippery\u201d slaw. The same\ncan be done with vinegar, oil, a small amount of orange juice concentrate,\nchopped oranges or grapefruit, and cracker black pepper. Make a pineapple slaw\ndressing with vinegar, oil, mashed canned pineapple tidbits, and a small amount\nof apple juice concentrate.<\/p>\n\n\n\n

     Slaws were not meant to be just a bowl of\ngreens. Think about adding diced fresh or canned peaches, apricots or pears,\ndried raisins, cranberries or dates, fresh apples or grapes, minced walnuts,\npecans or pistachios, or chopped bell peppers, seeded chilies, celery, onions\nor leeks, cauliflower, black-eyed peas or green peas.<\/p>\n\n\n\n

     No matter which ingredients you select for\nyour slaws, you will be adding fiber to your day. Cabbage and its relatives add\na bit of calcium and natural antioxidants. Carrots add beta carotene.\nPineapple, red bell pepper, berries, and lemon juice add some Vitamin C. You\nget the idea. Use your slaw as a veritable bowl of health.<\/p>\n\n\n\n

Red, Orange and Green Slaw\nwith Citrus Dressing<\/p>\n\n\n\n

Serves 7-8 ( have a party!)<\/p>\n\n\n\n

1 cup commercial or home-made\nvegan mayonnaise <\/p>\n\n\n\n

1\/3 cup frozen orange juice\nconcentrate, thawed, undiluted   <\/p>\n\n\n\n

 2 teaspoons vegan sugar<\/p>\n\n\n\n

 1 teaspoon ground black pepper   <\/p>\n\n\n\n

 8 cups shredded cabbage (use a combination of\ncabbages for variety)<\/p>\n\n\n\n

 2 cups peeled, grated carrots   <\/p>\n\n\n\n

 1 large red bell pepper, stemmed and finely\nsliced   <\/p>\n\n\n\n

In a large bowl, combine\nmayonnaise, orange juice, sugar, and pepper and whisk until well mixed. Add\ncabbage, carrots, and green pepper; toss to combine. Refrigerate for at least 1\nhour before serving. <\/p>\n","protected":false},"excerpt":{"rendered":"

By Chef Nancy Berkoff, EdD, RD This is a \u201cbetwixt and between\u201d time of year for produce\u2026 summer fruit just beginning to appear, winter fruit coming to a seasonal close. Members of the cabbage and cruciferous family can fill the gap with color and crunch. It is a perfect time to include slaws on the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17478","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=17478"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17478\/revisions"}],"predecessor-version":[{"id":17480,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17478\/revisions\/17480"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=17478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=17478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=17478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}