In honour of the Chinese New Year, the kids cooking class got to play with some Asian flavours. We made a crunchy vegetable salad (perfect for the year of the rabbit) with diakon, carrots, red and yellow beets, snow peas cucumber, red pepper, and crab. The kids always amaze me with how adventurous they are when it comes to trying new things. It may have helped that there was a new gadget for them to play with. Several of the vegetables we cut with a spiral cutter so they were super curly. With mutli-coloured carrots and two kind of beets the salads were a rainbow of vegetables. The blood oranges we used for the salad dressing were tangy and sweet and off set the crunch of the vegetables very nicely. Along with a full range of colours, the kids got to choose from several herbs to add. Cilantro, mint, and basil were the crowd favorites. A couple pieces of crystallized ginger and a sprinkle of sesame seeds and we were eating lunch.
The kids loved the spiral cutter and each took their turn (hehehe) with cutting their carrots. Colours, textures, and flavours all playing in the bowls of 7-11 year olds, what mom wouldn’t love that?
Orange and Ginger Vinaigrette & Crunchy Vegetable Salad