Summer Birdie Cabbage Slaw Recipe
Ingredients:
1 small head of cabbage
1 pound fresh carrots
1 large bunch of fresh broccoli heads with partial stems
4 summer squash with the ends cut off
1 large green or red or yellow bell pepper
1 cup fresh blueberries (optional)
1 apple chopped (remove apple seeds)
1-2 Tablespoons Organic Apple Cider Vinegar
Remove and discard outer leaves of cabbage, then thoroughly rinse all fresh foods to remove any pesticides or other contaminants.
TIP: If you have a food processor all this chopping will be an easy task. Doesn't have to be an expensive one either. I paid about $10 for mine at a big box store.
Cut the cabbage into sections and continue to chop into small bite size pieces. Layer the cabbage in large plastic, glass, or other food safe container. I like to use a cake storage container by flipping it upside down so that the bottom (which would usually be the flat cake plate) becomes the lid, making it easy to hold all the slaw perfectly.
Next finely chop the carrots and spread evenly over the broccoli.
Next chop the broccoli heads and stems and spread evenly as the next layer over the carrots.
Next chop squash and layer on top of the broccoli.
Next chop the peppers and layer last.
Finally add the blueberries over the top.
When finished layering all the slaw ingredients (except the apple), add 1 or 2 tablespoons apple cider vinegar sprinkled over the top of the slaw. The apple cider vinegar will help keep your salad fresh and add nutrition as well.
When you have finished layering the salad, refrigerate the slaw for a couple of hours or even overnight, or until ready to serve.
To serve, take a large serving spoon and scoop out ever how much you need to feed your flock, and place into a serving bowl large enough to stir up the salad mixture. Now stir the cabbage slaw mixture thoroughly and add some fresh chopped apple to the mixture. By waiting until ready to serve to add the apple helps the apple stay fresh and juicy, and keeps it from turning dark.
This birdie cabbage slaw can be fed to all birds, from finches and canaries (by chopping all ingredients into smaller sizes) to the large macaws with chunkier pieces.
The cabbage slaw salad should keep up to 5 days in your refrigerator depending on how cold your refrigerator is.
A great recipe for adding Vitamin A and calcium to your bird's diet, and a fun favorite of all my birds.
