If you know me, you know my kids food philosophy is about keeping things simple but making sure dishes taste good. Some of you might look at this cole slaw recipe and want to add scallions, red cabbage and other ingredients. Please do! It’s a great base. But for others, I know recipes with many ingredients, especially those that may not be accessible, are a big turn-off. If you’re cooking with kids and need an easy vegetable recipe that you know they’ll like, this is a winner.

By keeping a well-stocked pantry, it’s easy to whip up this simple salad. It’s a recipe that is very flexible; if you don’t have exactly 4 cups of cabbage, use a little less or use a little more. The same goes for the carrot.

Instead of sour cream, you can use yogurt or vegan mayonnaise. If you want to avoid all dairy and eggs, use 3/4 of a cup of vegan mayonnaise instead of the mayo and sour cream. Add 2 tablespoons of any milk substitute (e.g. unsweetened plain soy milk) to loosen up the dressing.

For me, this is one of my favorite ways to eat cabbage. My 5 year old loves it and will steal it from my plate. Sure, you can make it lighter with low-fat mayo and low-fat sour cream but I like the real stuff. It’s great on its own, as a side dish or as a sandwich topper (think pulled pork; yum!).

Ingredients:

  • 8 oz shredded cabbage (about ½ head or 4 c)
  • 1-1 ½ c shredded carrots (about 2-3)
  • For the dressing:
  • 1/2 c regular mayonnaise
  • 1/ 4 sour cream
  • 3/4 tsp sea or kosher salt
  • 1/4 tsp white pepper
  • 1 Tbl agave nectar or honey (you can use sugar but you will need to dissolve it in the vinegar first)
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard or 1/2 tsp dry mustard

Method:

Combine all dressing ingredients in a large bowl. Add cabbage and carrots. Chill for at least one hour.

This is a recipe from our friend, blogger Amy Fothergill. You can find her fabulous gluten-free, kid friendly recipes in her column for www.examiner.com as well as on her blog, The Family Chef.