Did you know you can make a slaw-witch? We have a fun recipe and photos for you for this month of October - straight from our new book, Holiday Secrets.
1 cup shredded carrots
1 cup shredded purple cabbage plus one leaf for hats
3 cups shredded cabbage
1 red apple, cored and shredded; shred this last and mix quickly with the vinegar so it does not turn brown (we left the peel on for nutrients and color)
1 cup light vanilla yogurt
1 tablespoon vinegar
1. Combine all ingredients in a medium-sized mixing bowl.
2. Chill until ready to serve. For fun with older kids, you can garnish each serving with a witch's hat or plastic spider.
How to make a witch's hat:
1. Microwave a piece of cabbage for 20-30 seconds so it becomes pliable.
2. Cut it into strips.
3. Roll each strip into the shape of a hat (see photos).
Each Serving: 1/2 cup.
40 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 31 mg sodium, 8 g carbohydrate, 1.5 g fiber, 1.5 g protein.
Four types of cabbage are commonly found at the grocery store:
• Green cabbage – Pale green head of cabbage with a white center.
• Red cabbage – This looks like green cabbage, except for its vibrant color.
• Savoy cabbage – This variety sports crinkled leaves with a mild flavor.
• Napa cabbage – Several varieties fall into this category. These mild-flavored cabbages are long, oval-shaped bunches of pale green leaves.
Tips for Using Cabbage
• Cabbage is great in winter salads! Put together a coleslaw, or mix cabbage shreds with other greens.
• Go for some crunch! Think of places you normally use lettuce – sand- wiches, tacos, salads – and use shredded cabbage instead.
• Hollowed cabbages make festive serving bowls for dips and salads.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.