Apple Cabbage Slaw from Montana’s Farm to School Summit
Perhaps it’s not really surprising that one of my favorite takeaways from last week’s Montana Farm to School Summit would be a recipe. A recipe for a crisp, colorful, light and flavorful Apple Cabbage Slaw — a star of the Montana Harvest of the Month program featuring apples.
The Summit took place over two days right here in Bozeman, Montana. It was so uplifting to meet lunch ladies, teachers, administrators and farmers across Montana. Everyone had a story to share about what they’re doing or wanting to do to improve the sourcing, quality, nutrition, taste and presentation of the food served to our school children. Thursday’s highlight was the well-seasoned school lunch served during a field trip to a local elementary school. Our other stops that afternoon included a high-volume produce processing center and a five-generation farm that contracts with local schools.
Chef Ann Cooper’s keynote
Chef Ann had me close to tears as she described what passes for “food” in many schools. Then, as she passionately shared the changes she’s been able to bring to the Boulder, Colorado school system, she had me jumping to my feet and applauding.
- Unlimited water
- Reusable dishes, glasses
- School gardens
- Menu tastings
- Salad bars in every school
- Healthy, complete meals
- Recess before lunch
- 30 minute lunch periods
- No high-fructose corn syrup
- No fried foods
- No refined sugars, flours
- No soda, candy, chips
- No antibiotics, chemicals
- No chocolate milk
- No fruit juice
Harvest of the Month Program
One of this fall’s Harvest of the Month Programs celebrates apples. During a break-out session Friday morning we were taught how to make a very flavorful Apple Cabbage Slaw. Just as they would teach the children to do, we used a small paring knife to cut the vegetables, apple and herbs, and a half-pint cup Mason jar with a lid to make the dressing.
I was totally impressed with the salad’s lightness, crunch and full flavor. With some tweaking of the dressing (i.e., adding mustard and cutting back the sweetener by a fourth) and more precise measurements, Apple Cabbage Slaw has quickly become one of my favorite fall salads.
Apple Cabbage Slaw
Having made this salad three times in the last week, it has quickly become one of my favorite salads. Crisp, colorful, light and flavorful.
- Do let Apple Cabbage Slaw sit at least 15 minutes before serving it so that the cabbage softens, the flavors marry and the slaw becomes “juicier.”
- Apple Cabbage Slaw continues to be tasty the next day, and the day after that. It makes great leftovers, a great lunchbox salad, buffet salad or side salad.
- Enjoy Apple Cabbage Slaw as an entrée salad, too, with the addition of cooked quinoa or farro, and/or crumbled goat cheese. Then top it with a sprinkling of toasted sunflower or pumpkin seeds, walnuts or slivered almonds.
- Vegan, Dairy and Gluten-free.
- Inspired by and adapted from a recipe from Montana Harvest of the Month, by way of Picture the Recipe.
Makes 10 ½ cups Printer-Friendly Recipe
Total Time 30 minutes
4 cups (about 1 pound) thinly sliced green cabbage
4 cups (about 1 pound) thinly sliced purple cabbage
3-4 medium coarsely grated carrots, peeled if not organic (1½ cups)
3-4 thinly sliced green onions, white, light and dark green parts (1/3 cup)
1-2 medium apples, sliced into 1/8-1/4 inch matchsticks (2 ½ cups)
2 tablespoons coarsely chopped cilantro
2 tablespoons coarsely chopped parsley
2 tablespoons homemade mustard or whole grain Dijon mustard
1 tablespoon light, local honey
2 tablespoons apple cider vinegar
2 tablespoons fresh lime or lemon juice
¼ teaspoon salt
10 twists freshly ground pepper
Pinch red chili flakes, optional
3 tablespoons extra virgin olive oil
- Place the prepared cabbage, carrots, green onions, apples and herbs in a large mixing bowl.
- In a small bowl, whisk together all the dressing ingredients except for the olive oil.
- Continue whisking the dressing while slowly dribbling in the olive oil.
- Toss the dressing with the slaw.
- For the best flavor and texture, let Apple Cabbage Slaw sit at least 15 minutes before serving.