Thanks to plant-based proteins, we can make healthy choices every day by reducing the amount of meat in our diet. Minimizing meat consumption can have a positive impact on our health, for the environment, and is budget friendly! Last week, our teen chefs were introduced to plant-based proteins that can help our bodies thrive.
Meat, eggs, and dairy are often the most common proteins found in our diet, but plant-based foods from seeds, nuts and beans can be equally delicious and satisfying to cook. We introduce our students to new ingredients often; but when we first talked about a recipe with turnips and peanut butter, the teens were very skeptical.
Despite their initial reactions, the recipe turned out to be a huge hit! Even the student who was most unsure about the peanut slaw dressing tried it and liked it. In fact, she liked it so much she wanted to take some of the dish home to share with her mom.
Root Vegetable Slaw With Peanut Dressing
Serves 4 to 6
For the dressing:
4 cloves garlic, minced
1-inch knob of ginger, peeled and grated
1/2 cup creamy peanut butter
1/3 to 1/2 cup water
3 Tablespoons rice vinegar
2 Tablespoons sesame oil
2 Tablespoons soy sauce
1 Tablespoon hot chili sauce like Sambal Olek
1 Tablespoon honey
1/2 lemon or lime, juiced
For the slaw:
3 medium carrots (about 8 ounces), shredded
1 small turnip (about 10 ounces), shredded
1 cabbage, shredded
1/2 cup cilantro, minced
- Peel and shred the carrots, cabbage and turnip and add to a large bowl.
- In a small bowl, whisk together all dressing ingredients until combined. Drizzle dressing over vegetable mixture and toss to combine. Adjust seasoning to desired taste.