This time of summer can be the hardest time to get inspired to cook. Here’s an idea for a highly nutritious veggie platter in rainbow colors that is fresh and light. It is simple enough to serve for a casual lunch with children, but could also serve as a beautiful appetizer for a party.
Kids love to dip the veggies into a sauce or hummus that you can put in a bowl in the middle of the vegetables. Here we used red cabbage, carrots, cauliflower florets, collard greens and stems, and a parsley-tahini sauce. In macrobiotic cooking, this is called a “blanched salad,” which is comprised of a root vegetable (carrots), round vegetable (cabbage, cauliflower), and a leafy green vegetable (collard greens). The vegetables should be fresh, vibrant, and crisp– very different from steamed or boiled vegetables.
- 2 large carrots, cut into sticks
- 1 bunch collard greens, stems in rounds, leaves in strips
- 1 small head cauliflower, cut into florets
- ½ head red cabbage, cut into strips
- ¼ cup tahini
- ½ cup spring or filtered water
- juice of ½ lemon
- 1 teaspoons organic umeboshi vinegar
- 1 teaspoon shoyu or tamari
- 2 tablepoons parsley leaves, chopped finely
- Bring a pot of water to a rapid boil. The bigger the pot, the more boiling water to cook your veggies very quickly (in seconds).
- Dip vegetables into boiling water, starting with carrots, then collards, then cauliflower, then red cabbage. Blanch a handful at a time, and remove after a few seconds with a metal skimmer onto a big plate or platter to cool. Keep vegetables separate so that you can arrange them after they have cooled. Make sure pot comes back up to a boil before adding the next handful.
- Arrange the cooled vegetables on a platter with a dipping sauce.
- Whisk ingredients together in medium-sized bowl. Add more water if you’d like the sauce to be a little thinner.