Sweet and Tangy Asian Coleslaw Cabbage, Has Been Grown in China for Over 5,000 Years

Home , Bok choy, Napa cabbage

Bok choy, sometimes called white cabbage, or Chinese Sweet and Tangy Asian Coleslaw cabbage, has been grown in China for over 5,000 years. Makes 10 one cup servings Its mild flavor makes it perfect in salad, soup, or stir-fry. Allergy info: Contains soy, gluten*

Ingredients:

Veggies: • 1 Napa cabbage, (about 6 cups), shredded • 2 cups baby bok choy, chopped • 1 cup carrots, shredded • 1 bunch scallions, diced • 1/4 cup cilantro, chopped

Dressing: Ask your chef to tell you about vitamin C! • 3 tablespoons soy sauce* • ¼ cup rice wine vinegar • Juice from 1/2 lime • 2 teaspoons olive oil

• 1 ½ tablespoons brown sugar Vitamin C is used by the body to heal wounds • 2 cloves garlic, minced and repair tissue like cartilage, teeth and bones. • 2 teaspoons freshly grated ginger

1. Add veggies to a big bowl or a large Ziploc bag. Vitamin C is also known to help protect the 2. Whisk the dressing ingredients in a small bowl. body from illness. 3. Combine and toss. 4. Serve as a side dish, or add pulled chicken and serve as an We do not store Vitamin C, so it is important entrée. Enjoy! that we eat fruits and vegetables each day.

Today we:

2017 • Discovered exciting new power greens. • Worked as a team to prepare the recipe.

• Learned about vitamin C. • Tasted and evaluated our work.

Kids’ Test Kitchen Kitchen Kids’ Test

www.facebook.com/kidstestkitchen © Bok choy: Sweet & Tangy Asian Coleslaw Packing list Bok choy: Sweet & Tangy Asian Coleslaw o Recipes for participants Shopping list o Take home containers for participants This recipe will be doubled; once for tasting and once for the kids to take o 2 Napa cabbage home. o Baby bok choy o Carrots Shopping for ___ class(es) o 2 bunch scallions o Cilantro Total # participants ___ o Soy sauce o Rice wine vinegar o 2 Napa cabbage/class =____ o 1 lime o 4 cups baby bok choy/class=____ o olive oil o 2 cup carrots/class=____ o brown sugar o 2 bunch scallions/class=____ o garlic o ½ cup cilantro/class=____ o fresh ginger Dressing: o 6 tablespoons soy sauce/class=____ o 2 big bowls for salad o ½ cup rice wine vinegar/class=____ o 2 small bowls for dressing o 1 lime/class=____ o Whisk o 4 teaspoons olive oil/class=____ o Juicer o 3 Tbsp brown sugar/class=____ o Scissors o 4 cloves garlic/class=____ o Grater o Ginger root o Microplane o Seltzer o Knives o Plates Service: if needed o Cups o Forks o Plates o Napkins o Cups o Measuring cups and spoons o Forks o Cutting boards o Napkins o Seltzer Hygiene: o Bleach water or food contact surface safe Clorox spray o Bleach water or food contact surface safe Clorox spray o Elastics o Elastics o Rags o Gloves o Gloves o

Hand sanitizer o Hand sanitizer 2017 Kitchen Test Kids’ ©

Bok choy: Sweet and Tangy Asian Coleslaw • Mince garlic – if using a child safe mincing tool • Juice lime Pre-class shopping/prep suggestions: Let ‘em eat: Prep for this class by washing all of the ingredients. • Serve and enjoy! Students will take home samples of the prepared salad – not an ingredient. • Portion into take-home containers • Take-home containers will be provided by Kids’ Test Kitchen. • Prepare double the recipe during class, one for eating, one for Clean up and dismiss: packing up to take home.

• Remind participants that the maid called out sick. Class Flow: • Pass out recipes and prepared coleslaw. • *Depending upon your group, you may prefer to do the talking while the kids are Remind parents/participants to rate their experience! busy eating, don’t struggle with getting them to listen in the beginning if they are too excited to get started.

Introduce bok choy. • Bok choy, sometimes called white cabbage, or Chinese cabbage, has been grown in China for over 5,000 years. • Loaded with vitamin C o heals wounds and repairs tissue like cartilage, teeth and bones. o protects the body from illness. o We do not store Vitamin C, so it is important that we eat fruits and vegetables each day.

Get Cookin’:

The following job examples/modifications are suggested for the younger kids. As you get to know the participants, you may feel comfortable allowing them to do more.

• Cabbage and bok choy can be cut with good plastic knives, or real knives and close supervision • Measuring and preparing the dressing

• Cut scallions with kitchen scissors 2017 Kitchen Test Kids’