Food waste is something that really upsets me on so many levels. Growing up with a very “old school” Italian great-grandmother, we learned to save every bit of food. Whether it was a handful of peas or a few tablespoons worth of tomato sauce, it was saved for a future use. Now, as an adult with a family of my own, I try to instill in my children that there are so many people who are less fortunate than us; food insecurity is a serious issue. We started a vegetable garden several years ago and as a family, we enjoy watching our food grow. Each spring, we plant vegetables that we know the kids like to eat, like tomatoes, sweet peppers and cucumbers. Not only is this a great way to show them responsibility for caring for a garden, but it also helps them to appreciate where their food came from.
Years ago, I worked part time as a server in a small luncheonette at a golf course. The owners of the food concession were fantastic people and showed us youngsters many things about the food business, including how to remain diligent about rotating your inventory (basically, taking count of what you have remaining and using that first). I still employ this practice on a weekly basis in my own kitchen, checking my refrigerator drawers to see what’s left and what needs to be used ASAP. No waste!
Half of a head of red cabbage leftover from a crudite bowl and just the right amount of my Lemon-Chive dressing left in a mason jar, I whipped up this delicious, fresh slaw packed with nurtrients and fiber. Cabbage, part of the cruciferous family of vegetables, is loaded with antioxidants, folate and fiber, making it one of the best veggies to eat. Combined with the sweet crunch of apples and nutty flavor from the roasted sunflower seeds, this salad-slaw makes the perfect side dish or topping for taco night!
- If you don’t have red cabbage, any type of cabbage will work fine
- Use any type of seeds that you like or have on hand (I prefer to use unsalted)
- If you don’t have raisins, substitute chopped, pitted dates
- If you are vegan, use a vegan mayonnaise like Primal Kitchen brand
Red Cabbage & Apple Slaw
- Half of a head of red cabbage, outer leaves removed and discarded
- Half of a large honeycrisp apple
- 1/2 cup of raisins
- 1/4 cup roasted, unsalted sunflower seeds
- 1 Tbsp. diced shallot or red onion
- About 1/4 cup of Lemon-Chive Dressing (recipe to follow)
- Step 1 Remove the hard white core from the halved cabbage and slice the cabbage into strips, separating it as you place it in your mixing bowl
- Step 2 Dice the apple (you can leave the skin on) and place in the bowl with the cabbage
- Step 3 Add the onion, raisins and sunflower seeds
- Step 4 Pour in the dressing and toss well to incorporate. For best results, allow it to sit in the refrigerator for an hour or two, or overnight.
For the Lemon-Chive Dressing
In a medium bowl, whisk together the following:
- 2/3 cup good quality organic mayonnaise, like Spectrum brand
- 1/3 cup good quality extra virgin olive oil
- 2 Tbsp. vinegar, like apple cider or white balsamic (not aged balsamic)
- Juice of half a lemon
- Zest of one lemon
- 1 Tbsp. dijon mustard
- Salt and pepper to taste
- 1 tsp. sugar
- 1/2 tsp. dried oregano
- 1/2 tsp. dried parsley
- 2 Tbsp. of fresh chives, chopped
- 1 Tbsp. light-colored honey
Whisk well, ensuring that the dressing is smooth. Taste for seasoning and adjust according to your taste. Store in a mason jar in the fridge until ready to use. When kept air-tight, it should last up to 10 days in the fridge!