Today Show: Root & Bone
From the New York restaurant Root & Bone, chefs Jeff McInnis and Janine Booth dropped in at Today’s Kitchen to share ways you can incorporate more vegetables into a meal. They wanted to spread the word that greens aren’t just for salad anymore.
One secret to making greens work for you in the kitchen is not to overcook your greens. For this Cole Slaw Wrap recipe, you will blanch the leaves before cold shocking them. Blanching “sets the chlorophyll, and it cooks it just enough, but we’re going to retain all of those beautiful nutrients,” Janine Booth explained.
Today Show: Janine Booth Cole Slaw Wrap Recipe Ingredients
There are many different ways to make your cole slaw, so don’t be afraid to customize the process to meet your own tastes. You can also add a chicken breast (or another favorite protein) to the filling to help make it a more filling meal. Tell me what you would include in these wraps by leaving a comment.
- 1 head thin shredded Savoy Cabbage (8 outer leaves reserved)
- 1 thin julienned Red Onion
- 1/4 cup Buttermilk
- 3 tbsp White Vinegar
- 2 tsp Celery Salt
- 1 thin julienned Carrot
- 1 cup Mayonnaise
- 1/2 tbsp minced Garlic
- 3 tbsp Sugar
- 1 boneless, skinless Chicken Breast (optional)
- Salt & Pepper
Jeff McInnis: Today Show Cole Slaw Wrap Recipe Directions
- Toss carrots with onion and shredded cabbage in a bowl.
- Separately, combine all the ingredients for the sauce, mixing well.
- Reserve 1/4 cup sauce for serving.
- Toss the majority of the sauce with the cabbage mixture. Stir well and set aside.
- Boil a pot of generously salted water. Blanch cabbage leaves in the hot water for up to 15 seconds. Then cold shock the leaves in ice water for 30 seconds.
- Spread blanched, shocked leaves on a cutting board.
- Fill each leaf with the cabbage mixture. Roll the leaves to form spring rolls.
- Slice each roll in half and serve chilled with a spoonful of sauce.
- If you are using chicken, prepare it with olive oil, salt and pepper. Then grill the chicken breast until fully cooked. Slice into bite-sized pieces and incorporate into the wrap filling.