June 28

Slaw is a standard picnic and cookout item.  However, it is usually not all that healthy.  This version uses in-season green beans and purple cabbage and tosses it in a light vinaigrette made with healthy olive oil.  

It is a GREAT way to get in several servings of vegetables in a rainbow of colors all at once!  

The green beans need to be blanched first.  If you need a refresher on that technique, I have included a short video below!

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO and operator of Mrs. Dornberg’s Culinary Experience in Highland, IN. She is a Culinary Nutrition Expert and Certified Instructor of the Academy of Culinary Nutrition and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


Tags

cooking class, From Scratch Cooking, Gluten Free, healthy cooking, Open Content, Plant-Strong


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