Crunchy cabbage, juicy grapes and sweet pineapple make this school lunch coleslaw hard to resist.
Pairing a favourite fruit with vegetables can be a great way to get kids to eat more vegetables. It’s a strategy that is worth a go.
Try other fruits too such as apple, orange, pear or mango.
What vegetable-fruit pairings do your kids like to eat?
Kindly share your ideas here.
Did you know?
There is a place called Cabbagetown? It’s a neighbourhood in Toronto and the name is homage to the clever Irish settlers from the 1800’s who started the urban agriculture movement by planting cabbage in their front lawns.
Kids Cook!* Sub in any fruit your child is will to try. Let them experiment. Kids can make the dressing too.
- 2 cups (250 mL) bagged coleslaw or shredded cabbage and carrots
- ½ cup (125 mL) fresh or canned unsweetened pineapple
- ½ cup (125 mL) grape halves
- 4 tbsp (50 mL) toasted, unsalted sunflower seeds (pack separately to keep crunchy)
- Dressing (recipe below)
- In bowl, mix coleslaw, pineapple and grapes.
- Make the dressing (see below) and stir into coleslaw mixture.
- Portion out for lunches and refrigerate.
• Bagged coleslaw can be a great time saver. Like cut up cabbage, it keeps for a week in the fridge.
* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure your child understands the rules for working in the kitchen safely and always supervise kids in the kitchen.
- Combine ingredients in jar and store in the fridge for 5 days:
- ¼ cup (50 mL) canola oil
- ¼ cup (50 mL) 100% unsweetened fruit juice (pineapple, apple, orange) OR apple cider
- 1 tbsp (15 mL) honey