march issue
Hello all! The theme for March is National Nutrition Month! Topics include How Nutrition Can Influence Our Health and The Evolution of Hospital Food. This month’s student spotlight is on our very own Alicia Blong. I hope you all enjoy, learn, and get inspired by this month’s articles and recipes!
Hello all!
The theme for March is National Nutrition Month! Topics include How Nutrition Can Influence Our Health and The Evolution of Hospital Food. This month’s student spotlight is on our very own Alicia Blong.
I hope you all enjoy, learn, and get inspired by this month’s articles and recipes!
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
14<br />
The Lunch Box:<br />
Asian Carrot and<br />
Red Cabbage<br />
Slaw<br />
INSTRUCTIONS<br />
INGREDIENTS<br />
1.<br />
Thinly slice red cabbage<br />
2 cups shredded red cabbage<br />
Thinly slice green onion<br />
2.<br />
1 carrot shredded (can buy pre-shredded)<br />
3.<br />
2 medium scallions<br />
Shred carrot (if not pre-shredded)<br />
1/2 tsp minced garlic<br />
Mince garlic<br />
4.<br />
5.<br />
2 inches of fresh ginger, grated<br />
Grate ginger<br />
1 tsp lemon juice<br />
Thoroughly combine red cabbage, scallion,<br />
6.<br />
carrot, garlic, and ginger<br />
4 tbsp soy sauce<br />
Add soy sauce, rice vinegar, lemon juice,<br />
2 tbsp rice vinegar<br />
7.<br />
2 tbsp sesame oil<br />
sesame oil, and honey<br />
Cool for one hour and serve with toasted<br />
8.<br />
3 tbsp honey<br />
Toasted almonds (optional)<br />
almonds and sesame seeds if desired<br />
Toasted sesame seeds (optional)<br />
By: Paige Courtier
Change language