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Broccoli Slaw

Claire Wright

Effort:
Complexity:
Cost:

Serves: 6

Prep time: 10 mins

Ingredients:

1 head of fresh broccoli

1/2 (200g) bag of shredded kale

1 large carrot or 1 apple, grated

3-4 heaped tbsp mayonnaise (or use half and half Greek yogurt and mayonnaise for a lighter, fresher slaw)

zest of 1/2 lime

juice of 1 lime

handful fresh coriander or parsley or mint, roughly chopped

salt & pepper, to taste

3 tbsp pumpkin seeds or dried unsweetened cranberries

Veg Portions / Serving: 1

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Recipe created for Veg Power by Claire Wright. Photography by Claire Wright | addsomeveg.com

Claire Wright from addsomeveg.com shares 3 simple ways to prepare broccoli that the whole family will enjoy.

This broccoli slaw is a fun way to add some more veg to the plate and is simple for kids to help make. Try it alongside a burger (or veggie burger) and some veggie fries (see our Root Recipes) or with Ren’s Pan-Fried Fish Fingers (also in Root Recipes).

Method:

First, prep the broccoli by separating the stalk and florets. Finely sliced the florets with a sharp knife or using the slicer in your food processor. Grate the stalks with a box grater or the food processor’s grater. Mix in a bowl with the kale and carrot or apple. Add the mayo, lime zest and juice and fresh herbs. Mix well and taste. Season as needed, then sprinkle over the seeds or cranberries.

Mix it up: If your family enjoys a little heat in their food, adding a finely sliced red chilli to the slaw is delicious. Alternatively, stir a little chipotle paste into the mayo for a tasty treat. You can replace the mayo with full-fat Greek yogurt if you like, although it will lose a little creaminess. And sunflower seeds or raisins work in place of the pumpkin seeds or cranberries. For more Asian-inspired flavour, swap the mayonnaise, lime, herbs and seeds or cranberries for a dressing made with 2 tbsp toasted sesame oil, 2 tbsp soy sauce or tamari, 2 tsp grated ginger, 1 tsp grated garlic and a splash of rice wine vinegar. The fresh coriander still works nicely with this (parsley, not so much), and sesame seeds make a nice change from the pumpkin seeds.

Engaging Kids

Engaging Kids

Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.

Kids in the kitchen

Kids in the kitchen

Once you’ve prepped the broccoli (or got the kids to push the buttons on the food processor if you are using it), the kids can make this recipe pretty much by themselves. Help them measure ingredients out and mix it all together with a big spoon, and have them taste a little to see if they think it could use salt & pepper or needs a little more of another ingredient.

Activities

Activities

While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.

Sensory

Sensory

Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.

Serving

Serving

The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.

Claire Wright

Editor: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, then Editor, looking after Veg Power's website, content, recipes and social media platforms.

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