As a mama of two little ladies, I'm always looking at new and different ways to introduce new nutrient-dense foods into their meals. One of my favorite ways to do this is by playing with color and texture. A mix of colors, different textures (crunchy, crisp) and flavors (sweet, savory, tangy) keeps their eyes and tastebuds interested and curious to try new things.
This rainbow colored salad (though my six year old was quick to point out- it's missing red and blue) is as delicious as it is interesting- so the kids love it as much as the grown-ups do! Plus, it's full of hearty veggies that last quite a long time in the fridge or on the counter- important when we want to extend the time between grocery store trips. This is also a fabulous recipe to get your kids involved in- peeling and grating are two of my kids' favorite helper activities!
Rainbow Cabbage and Apple Salad Makes one giant bowl (keeps about 3 days in the fridge) Salad: 1 large apple, peeled and grated
2 medium carrots, peeled and grated
1 small head (or 1/2 large) red cabbage, thinly sliced or grated
2 green onions, sliced thin
1/4 cup walnuts, chopped
1/4 cup (4 tbsp) olive or avocado oil
2 tbsp apple cider vinegar (more if you like it tangier)
1 tbsp honey (less if you want it less sweet)
big pinch sea salt
1. Whisk dressing ingredients in a large bowl. Top with salad and toss, toss, toss until it's all combined. Let sit 5-10 minutes to allow dressing to infuse veggies. Taste and serve.