If you have kids, you know how hard it can be to get them to eat vegetables. Even if they were introduced to them early, there is always that picky stage that most kids go through and introducing new veggies can be tough.
The other day I needed to come up with a salad for lunch and all I had was cabbage and carrots, so I made a coleslaw, hoping my kids would at least taste it, since they love carrots (and it had a few raisins, too). Well, they loved it. Logan surprised me by saying it was his favorite – he had never had it before. Ha.
Yesterday I decided to try serving it again, though I threw in a few things the first one didn’t have. It was beyond successful, and they ended up eating some veggies they normally would toss aside. So I’m sharing the recipe with you in the hopes that you will have the same success with your kids. I’m calling it:
A Coleslaw My Kids Will Eat
You will need:
1/2 of a medium head of white cabbage.
3 medium carrots
1/2 a medium cucumber, seeded
1 large handful of clean spinach leaves
1 handful each of moong dhal sprouts (or whichever sprouts you have), peanuts, sunflower seeds, and raisins
For the dressing:
1 tbsp. mayonnaise
3 tbsp. plain yogurt
salt and pepper to taste
First, grate your carrots using the smallest holes on the grater.
Finely slice the cabbage, making the strips as thin as possible. (You could also grate it, as I have done before. Grating it this fine makes it a bit soggy, but still good to use, and the kids ate it without knowing it was there.)
Stack the spinach leaves on top of each other and slice into thin ribbons.
Quarter the cucumber, de-seed it, and then dice.
Toss in the sprouts, nuts and raisins.
Make your dressing right on top of the salad, just like I did in my pasta salad. Throw the ingredients on top of the salad, then mix well.
Serve in the same bowl, or transfer to a nice bowl if serving to guests.
Serves 4 – 6.
And prepare to be amazed. I’m still in shock that my kids loved it so much.