A lot of people ask me what strategies I use to get my kids to eat their vegetables.  Trust me, I know it’s not easy.  But as someone who has taught hundreds of kids cooking classes, I’ve felt that kids are more likely to eat what they are involved in making.  It doesn’t always work out that way but I’m happy to celebrate even the small victories.

For instance, my older daughter hates vegetables (except for the “green ones”).  As a chef, it’s tough to accept.  Last night, I asked my daughter to make the Thai peanut dressing for a spring sprout, radish and carrot salad.  She poured all the ingredients for the dressing, stirred them around vigorously, then asked everyone to taste the final product.  We all agreed.  It was delicious!  My daughter beamed with pride.

So I was curious to see if she’d actually taste the salad.  Without much urging on my part, she ate the spring sprouts, carrots, and of course her amazing peanut dressing but she refused to have the radish.

Oh well.  It was still a small victory.  I’ll take it.

Thai Peanut Dressing

1 cup smooth peanut butter
¼ cup low sodium soy sauce
2 teaspoons red chili paste
2 tablespoons brown sugar
2 limes, juiced or ¼ cup lime juice
1 tablespoon cilantro
1 scallion, chopped
1 teaspoon sesame oil
¼ cup hot water

Directions:

Combine all ingredients except for water in a blender. Puree to combine. With the blender on, drizzle in the hot water to thin our the sauce; you may not need all of it.  Yields generous 1 3/4 cup dressing.

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