Kid-friendly Green Machine Slaw Recipe - Sticky Fingers Cooking

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Recipe: Green Machine Slaw

Recipe: Green Machine Slaw

Green Machine Slaw

by Dylan Sabuco
Photo by Diyana Dimitrova/Shutterstock.com
prep time
5 minutes
cook time
makes
4-6 servings

Fun Food Story

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Green Machine Slaw

A light, crunchy, zippy slaw perfectly complements tacos, BBQ, and Southern classics.

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • grate :

    to reduce food, like a carrot, to very small shreds or pieces of the same size by rubbing it on a tool with an outside surface that has holes with cutting edges (a grater).

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • stir :

    to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!

Equipment Checklist

  • Medium mixing bowl
  • Small mixing bowl
  • Graters (or cutting board + kid-safe knife)
  • Measuring spoons
  • Liquid measuring cup
  • Whisk
  • Large spoon or salad tongs
scale
1X
2X
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7X

Ingredients

Green Machine Slaw

  • 1/2 head green cabbage
  • 1 celery stalk
  • 1 carrot
  • 2 T vinegar (apple cider or white are best)
  • 1/4 C milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
  • 1 pinch sugar
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1/4 tsp ground mustard

Food Allergen Substitutions

Green Machine Slaw

  • Dairy: Substitute dairy-free/nut-free milk.

Instructions

Green Machine Slaw

1.
grate + chop

Grate or chop (your choice) 1/2 head of green cabbage, 1 celery stalk, and 1 carrot into a medium mixing bowl.

2.
measure + whisk

Measure 2 tablespoons vinegar, 1/4 cup milk, 1 pinch of sugar, 1 pinch of salt, 1 pinch of black pepper, and 1/4 teaspoon ground mustard into a small mixing bowl and whisk to combine.

3.
toss + crunch

Toss the dressing with the grated or chopped vegetables. Chill for a few minutes or serve immediately. Enjoy!

Surprise Ingredient: Celery!

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Photo by yuris/Shutterstock.com

Hi! I'm Celery!

"I'm tall, green, and have tall stringy ribs along the length of my back. I can be cooked like a veggie and have a nice crunch when I'm eaten raw. I'm also a handy and delicious carrier for dips and spreads!"

History & Etymology

  • Celery is a native plant to the Mediterranean region and the Middle East. 
  • Like so many other vegetables and fruits, the Ancient Chinese may have first used celery as medicine. The Ancient Greeks and Romans may have used it as flavoring. 
  • Celery was once used as a wreath worn by the winners of athletic games in Ancient Greece. 
  • It took a long time before celery was first eaten as food (records show this was in France about 400 years ago). This is probably because the wild forms of celery were very strong in flavor. 
  • The name of wild celery was called "smallage." Gardeners experimented and tamed the flavor of wild celery. 
  • Eating raw, salted celery stalks became popular in the 19th and early 20th centuries. They were often served in tall glass "celery vases" in the early 1800s. By 1900, celery had become easier to grow and was no longer considered a luxury food, so the use of celery vases declined. 
  • Celery used to be grown as a winter and early spring vegetable. It was considered a tonic to cleanse the body during cold months when people ate mostly salted meats and not many fresh vegetables. But later in the 1800s, the celery season was extended, and people started growing it from September to late April.
  • The word "celery" comes from the French word "céleri," from the Italian word "selleri," based on the Greek word "selinon" or "parsley." 

Anatomy

  • Celery (Apium graveolens var. dulce) is from the Apiaceae family. Celery is considered both an herb and a vegetable. 
  • Celery has long fibrous stalks (or ribs) that taper into leaves. The stalks are ribbed and "U" shaped. A bundle of celery stalks, when connected at the bottom, is called a "bunch."
  • The heart or inner stalks in a bunch are more tender, lighter green, and less stringy than the outer stalks. 
  • Celery can reach a height of over three feet!

How To Pick, Buy, & Eat

  • Celery can be picked when its stalks reach 8 inches tall.
  • Parsley and celery belong to the same family. Taste celery leaves! They taste a lot like parsley! All parts of the celery plant are edible, including its blossoms. Celery stalks and leaves are eaten and cooked as a vegetable; its seeds are used as a culinary herb seasoning; and the flowers are used as garnishes and added to salads, soup, and spreads.
  • Pick celery stalks that are firm, have a healthy green color, and look fresh. The stalks should snap crisply in half when bent. The darker the stalks, the stronger the flavor (and the more nutritious!). 
  • If the leaves are attached to the stalks, that is even better! Use them in salads or soups as you would use parsley.
  • Celery sticks are great with nut or seed butter (if you are not allergic!) and hummus. 
  • Raw celery stalks are used as vessels or dippers for cream cheese, hummus, nut or seed butter, and other dips and spreads. Sliced celery can be added to salads and soups. 
  • Celery seeds are also ground and added to salt to make "celery salt" seasoning, which is added to casseroles, drinks, salads, spice mixes, and stews. 
  • Celery contains natural nitrates and is sometimes used to cure and preserve meats. 

Nutrition

  • Celery is very low in calories and carbohydrates and has negligible fat. It is rich in vitamin K and a moderate source of folate, vitamin C, calcium, and potassium. Celery leaves contain the most nutrition of the whole plant!
  • Vitamin K helps our blood clot. When we cut our fingers or scrape our knees, blood clotting helps stop the bleeding.
  • Celery contains special nutrients called "phytonutrients," with "phyto" meaning "plant" in Greek. These nutrients have antioxidant and anti-inflammatory properties.
  • Celery seeds are thought to reduce inflammation and relieve pain. 
  • Celery's fiber content is beneficial to the digestive system. It keeps things in our stomachs and intestines running smoothly!
  • Celery is 95 percent water and is considered a hydrating vegetable.

History of Coleslaw!

Photo by irina2511/Shutterstock.com
  • Coleslaw or just "slaw" is a salad made from a "cole" plant of the Brassica species, like broccoli, cabbage, and kale.
  • The word "coleslaw" came from the Dutch "koolsla," from "kool" for "cabbage" + "sla" (shortened from "salade") for "salad."
  • A 1770 Dutch cookbook, The Sensible Cook, has a recipe with thin strips of cabbage, melted butter, vinegar, and oil. Common ingredients today are shredded cabbage, shredded carrots, onion, sugar, and black pepper, dressed with vinaigrette or mayonnaise and cider vinegar.  
  • You can eat coleslaw alone as a side salad, popular at picnics and potlucks. You can also put it on a sandwich, like a barbecue pulled pork sandwich. The Rachel sandwich, a counterpart of the Reuben sandwich, has coleslaw instead of sauerkraut and turkey or chicken instead of corned beef.

Let's Learn About the Netherlands!

Photo by FamVeld/Shutterstock.com
  • The Netherlands is a country in Northwestern Europe. The North Sea is on its west and north border, Germany on its east, and Belgium on its south. 
  • The Kingdom of the Netherlands is a sovereign state consisting of four constituent countries, including the Netherlands, Aruba, Curaçao, and Sint Maarten. 
  • There are 12 provinces in the Netherlands and three Caribbean islands, which are special municipalities: Bonaire, Saba, and Sint Eustatius. 
  • The two provinces of North Holland and South Holland have dominated Dutch culture, economy, and population, causing "Holland" to become synonymous with the country. In 2020, the Netherlands officially stopped supporting the use of "Holland" as the name for the whole country.
  • The country's government is a unitary parliamentary constitutional monarchy. It has a king or queen, a prime minister, a legislature, and a supreme court. It is part of the European Union, and its currency is the euro. 
  • Amsterdam is the capital and largest city. The Hague is the government seat, administrative center, and capital city of South Holland. 
  • The total area of the country is 16,164 square miles. Its size is about halfway between that of the US states of Maryland and West Virginia. It has a population of over 18 million.
  • The Dutch people are an ethnic group native to the Netherlands and make up about 72 percent of the population. Inhabitants of the Netherlands are also referred to as Dutch. 
  • The official language of the Netherlands is Dutch. There are three regional languages: English, West Frisian or Frisian, and Papiamento (a Portuguese creole language spoken in the Dutch Caribbean). 
  • The country has a temperate climate with cool summers and mild, wet winters. It often has cloudy skies, although rainfall is average. It receives occasional snowfall.  
  • "Netherlands" ("Nederland" in Dutch) literally means "low countries." Twenty-six percent of the country is below sea level, and the land is mostly flat. Because of their low sea level and encroachment from the North Sea and rivers, the Dutch people began reclaiming land, enclosing it using dikes (embankments) and draining it using windmills. These protected areas of reclaimed land are called "polders." 
  • The Dutch are proud of their land reclamation and have a saying, "God created the world, but the Dutch created the Netherlands."
  • Agriculture, banking, fishing, shipping, and trade have been the main factors in the Dutch economy.
  • Windmills, tulips, canals, and wooden shoes or clogs have come to symbolize Dutch culture and the Netherlands. 
  • Art and literature flourished during the Dutch Golden Age, lasting from about 1588 to 1672. 
  • Famous Dutch painters include Hieronymus Bosch (c. 1450-1516), Pieter Bruegel the Elder (c. 1525-1569), Rembrandt (1606-1669), Johannes Vermeer (1632-1675), and Vincent van Gogh (1853-1890).  
  • Dutch-processed cocoa was developed in the early 19th century by Dutch chocolatier Coenraad Johannes van Houten. It is made by treating cocoa solids with an alkalizing agent (alkali) to reduce their natural acidity, giving the cocoa a less bitter taste and making it darker in color.
  • When Dutch-processed cocoa is added to a recipe with baking soda as the leavening agent, an acid must be added, like cream of tartar or buttermilk. No acid is needed if using baking powder. Dutch-processed cocoa has one-third less caffeine than cocoa processed without an alkali. 
  • Dairy products like butter and cheese are staples in the Netherlands. Dutch cheeses include Edam, a semi-hard cow's milk cheese from the town of Edam in North Holland, and Gouda, a semi-hard to hard cow's milk cheese from the city of Gouda in South Holland. 
  • "Stamppot" is considered the national dish of the Netherlands. It is a traditional Dutch winter comfort-food dish consisting of mashed potatoes and vegetables (like kale, endive, sauerkraut) topped with smoked sausage. "Hutspot" is a side dish of boiled and mashed potatoes, carrots, and onions, often served with beef, pork, or sausage.  
  • Other Dutch dishes include "pannekoeken" (Dutch pancakes), "poffertjes" (small pancakes cooked in a special cast-iron pan), "soused herring" (herring fish preserved in a vinegar marinade), "slavink" (seasoned ground beef and pork roll, wrapped in bacon), and "snert" (pea soup).

What's It Like to Be a Kid in the Netherlands?

  • School begins for Dutch kids at 4 or 5 years of age in kindergarten. They attend elementary school until age 12 or grade 8. There are three types of secondary schools, depending on academic ability and goals. They last from 4 to 6 years, from ages 12 to 16, 17, or 18 years old.
  • The sports Dutch kids participate in include football (soccer), field hockey, gymnastics, swimming, tennis, and volleyball. They may play "sjoelen," a table-top shuffleboard game.
  • Kids and families may enjoy visiting amusement parks, beaches, lakes, and museums, like the NEMO Science Museum in Amsterdam. 
  • Efteling, in the town of Kaatsheuvel, opened in 1952 and is one of the oldest theme parks in the world and the largest in the Netherlands. It was the most visited theme park in Europe until Disneyland Park in Paris, France, opened in 1992.
  • Madurodam is a miniature park in The Hague in South Holland. The miniature buildings are built at a scale of 1:25 and include replicas of famous Dutch cities and landmarks.
  • For breakfast, kids may have bread with various toppings like cheese, chocolate spread or sprinkles, jam, or peanut butter. They may also eat pancakes or yogurt, fruit, and cereal. 
  • Kids typically bring their lunch to school, which may consist of "boterhammen" (sandwiches), fruit, and milk or juice. 
  • For sweet treats, Dutch kids may enjoy "bankets" (almond paste-filled treats), "oliebollen" (Dutch doughnuts), "speculaas" (spice cookies), and "stroopwafels" (two layers of sweet dough with syrup between, pressed in a waffle iron).

Lettuce Joke Around

What vegetable might you find in your basement? 

Cellar-y!

Lettuce Joke Around

Any leftover cabbage can and will be shredded and mixed with mayonnaise.

That's Cole's Law!

Lettuce Joke Around

Why are celery stalks never lonely? 

Because they come in bunches!

That's Berry Funny

Why didn’t the cabbage win the race?

He wasn’t ahead of lettuce!

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