Red cabbage slaw with apple, carrots and walnut, and sweetened with Yogurt Poppy Seed dressing. Colorful, delicious, and nutritious!
What do you do when your son’s science experiment takes up residence in your fridge? You eat it of course! In my case, it gets turned into slaw.
Before I go on about the recipe, I would like to share how it was inspired. My son fell ill with flu-like symptoms one afternoon. He was confined to his bedroom and bathroom for a period of time. My husband and I were bracing ourselves for the worst, but then VOILA! our son emerged refreshed and hungry eight hours later! How does he do that?
He felt so well that he decided to conduct a science experiment for school, which was not due for a couple of days. It involved a head of red cabbage and testing for pH levels. So at midnight, I find myself following my son, washing and disinfecting every surface he touched.
It’s 1:00 AM. Experiment finally completed. Now what? Well, it’s time to eat, silly! Hungry from his ordeal earlier in the day, my son proceeded to make a tray of chicken nuggets before heading off to bed (the tea and crackers he had earlier that night didn’t suffice). Again, how does he do that?
All in all, I was truly thankful that he rebounded so quickly and no one else in the family got ill.
Back to the slaw. The unused portion of the science experiment needed a purpose. What should I do with a partial head of red cabbage? A cabbage slaw would be perfect! It’s colorful, crunchy, slightly sweet, and packed full with nutrition.
It's so easy and so good. Here is a synopsis.
Chop the carrot and cabbage.