Steaming is a healthy and common vegetable cooking technique in school kitchens. Small changes to cooking and holding techniques can greatly improve the quality of steamed vegetables served during school meals, which can increase visual appeal and consumption.
Recipe tester Denise Pianka, cook at North Middle School in Westfield, found this low-fat slaw easy to prepare and kid-friendly. If you are cooking in a nut-free school, as she is, note her imaginative substitution of spices for the peanut butter. The recipe was adapted from the fabulous SchoolFood in NYC, where it has been successfully served to oodles of school children.