Jen, Maria, Maria, Ivan and Janeth of Bruce Randolph School are our 2012 EatWell@School Cooking Competition winners and the creators of this recipe. Denver Public Schools and the Denver Museum of Nature & Science's T-Rex Cafe featured this dish on May 8, 2013. Now, you can make it at home!


  • 6 cups  Cabbage, red, shredded
  • 2 each Bell Peppers, green, sliced
  • 2 lbs Carrots, shredded
  • 1 cup White Vinegar
  • 1 TBL Dijon Mustard
  • 3 TBL Honey
  • ½ cup Canola Oil
  • 1 bunch Broccoli, shredded florets
  • 1 tsp Pepper


  1. In a separate medium bowl, combine vinegar, mustard and honey.
  2. While whisking, slowly add oil into vinegar mixture. Season with pepper.
  3. Add vinaigrette to vegetables and toss until fully coated.

Recipe By: EatWell@School