Friday, September 16, 2016
During our most recent Fall Harvest we handed out a number of Fresh Fruits and Vegetables. The Healthy Harlem Team also made an incredible Fruity Coleslaw. Attached is the recipe for those unable to try it.
§ Cutting board
§ Sharp knife
§ Box grater
§ Medium bowl
§ Measuring spoons
§ Big spoon for stirring
§ Small jar with a tight-fitting lid or small bowl with a whisk
§ 1 tablespoon olive oil
§ 1 tablespoon rice vinegar or apple cider vinegar
§ 1 garlic clove, minced
§ 1⁄2 teaspoon salt
§ 1⁄2 teaspoon ground black pepper
§ 3 cups very, very thinly sliced green cabbage (or packaged slaw mix from a bag)
§ 1 carrot, scrubbed or peeled, and grated (about 3/4 cup)
§ 4 scallions, trimmed and white and green parts thinly sliced (about 3/4 cup)
§ 1 apple or pear, cored and finely chopped (about 3/4 cup) (or 1 small navel orange; 2 clementines; or ½ large grapefruit, peeled, sections separated, and each section cut into 3 or 4 pieces)
1. Put the oil, vinegar, garlic, salt, and pepper in the jar, screw the lid on tightly, and shake it until the mixture is smooth (or put the ingredients in a small bowl and whisk until smooth).
2. Put the cabbage, grated carrot, scallions, fruit, and dressing in the medium bowl and toss well with the big spoon. Taste the coleslaw and add more pepper, more vinegar, or a pinch of salt if the flavor needs a boost.
3. Cover and refrigerate at least 1 hour and up to 1 day.