Hold the Mayo

Aunty Oxidant rides again! doing healthy cooking demos. St Paul East Side Green Information Fair last Sat, First Universalist Church’s Earth Day Expo this morning, and on Friday, Garlough Elementary’s Earth Day Carnival in West St Paul.

Today I demonstrated how incredibly easy and tasty a chopped slaw with no mayo (see Recipes) can be. From the audience’s enthusiasm, they agreed. Fresh herbs and a basic vinaigrette are all you need. It’s OK to add a couple tsp of mayo, if you want, but you could try yogurt or silken tofu, too, to cut down on calories. (Personally, I save the mayo for BLTs.)

Diced Slaw with Kamut (quinoa not pictured). Photo by Brad Dahlgaard.

We then added cooked quinoa to the slaw, and presto!  Lunch.

Several kids aged 6-14 helped me slice, dice and whisk — Galen, who turns 7 next week, and Jason, age 8, for nearly an hour each! They couldn’t stop chopping and tossing. Galen took over and started telling me “I think we need more cabbage now”. Yessir.


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