Rainbow Veggie Platter with Parsley-Tahini Sauce

Full of color, flavor, and crunch, this delicious and healthy summer appetizer or salad is even better than the raw version!

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.

Rainbow Veggie Platter with Parsley-Tahini Sauce
 
Prep time
Cook time
Total time
 
Delicious, colorful, and healthy summer appetizer.
Author:
Recipe type: Appetizer
Cuisine: Macrobiotic
Serves: 6 servings
Ingredients
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
Parsley Tahini Sauce
  • 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
Instructions
Vegetable Platter
  1. 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).
  2. 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.
  3. Arrange the cooled vegetables on a platter with a dipping sauce.
Parsley-tahini sauce
  1. Whisk ingredients together in medium-sized bowl. Add more water if you’d like the sauce to be a little thinner.

 

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