The Next Generation

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« Nothing but the Real Thing (Recipe: Arctic Char with Soy - Orange Glaze) | Main | Training the Next Generation »

January 19, 2011

Comments

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Lydia (The Perfect Pantry)

Buy the whole cabbage. Even if you don't use it all, the rest can go into the compost bin, and you won't have subsidized the cost (and landfill mass) of the packaging of the pre-shredded product. Or, invite more friends for the dinner the first night and make more slaw -- it looks delicious!

T.W. Barritt at Culinary Types

This is so funny. On Monday, I encountered the full-service, pre-chopped section for the first time. I was quite amazed that there was squash, peppers, etc. I stood there staring at the pre-chopped onions, and then put them back. "I can certainly chop an onion," I thought. And, then bought some pre-cut pineapple for a smoothie. It was mainly an issue of portion control, but chopping a pineapple is not easy. Guilty as charged.

Melissa

I buy a whole head and make two different kinds of slaw. But honestly, I don't see anything wrong with buying the precut if you know you just want to use it for one thing. Like you, no waste is more important to me than other factors.

Reeni

The pre-chopped stuff is so much more expensive! It's not worth it to me. The one thing I do buy is the shredded cole slaw mix - my Dad eats it like it's going out of style - and he likes the mix. Your slaw looks great - love the almonds!

Julia

Lydia -- you bring up an interesting issue in my debate -- all the packaging... it adds a whole new dimension to the waste issue.

T.W. - I go back and forth on the pineapple issue... I get so much more pineapple for the dollar when I buy it whole. I soak the extra in rum.

Oh, Melissa... I was eating cabbage until it came out of my ears. That was the problem.

Reeni -I guess we all pick our battles. Nice to know I'm in good company with your dad.

Cabbage Slaw

Sounds like a healthy dish. Cant wait to try this. About the pre-cut packaging. No thanks. I can cut and dice all the ingredients myself. Thanks for the recipe. Love the addition of almonds.

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