Chef
 Steve
 Golob
 (UBC
 Place
 Vanier
 Dining
 Hall)
 and
 Sarah
 Carten
 (VCH
 Community
 Nutritionist) developed
 this
 delicious
 and
 diverse
 slaw
 to
 make
 use
 of
 vegetables
 that
 can
 be
 easily
 grown
 and harvested
 from
 school
 gardens
 in
 the
 fall,
 and
 combines
 local
 ingredients
 and
 products
 from
 within Metro
 Vancouver’s
 bioregion.
 The
 recipe
 makes
 use
 of
 old
 favourites,
 like
 carrots,
 scallions,
 and broccoli,
 and
 incorporates
 some
 not-­‐so-­‐familiar
 veggies,
 like
 celeriac
 and
 kohlrabi,
 which
 grow
 incredibly well
 in
 Vancouver’s
 climate.
 Cranberries
 and
 honey
 add
 a
 nice
 tart
 and
 sweetness
 to
 each
 spoonful
 and the
 pumpkin
 and
 sunflower
 seeds
 are
 excellent
 sources
 of
 fat
 and
 protein,
 which
 help
 make
 the
 dish
 a little
 more
 filling.

Second-year
 university
 students
 in
 the
 Faculty
 of
 Land
 and
 Food
 Systems
 at
 UBC
 have
 been
 making
 this seasonal
 slaw
 with
 Vancouver
 School
 Board
 students
 for
 the
 past
 2
 years,
 developing
 culinary
 skills
 and encouraging
 vegetable
 consumption
 with
 both
 student
 populations.
 It
 is
 an
 easy
 salad
 to
 make
 with
 all ages
 and
 can
 be
 modified
 to
 accommodate
 any
 palate,
 pleasing
 even
 the
 pickiest
 of
 eaters.
 Enjoy!

TEG Seasonal Slaw Handout