Carrot, Sweet Potato and Cauliflower Pizza with Fontina

The best way to get our daily dose of veggies!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

I mean, who doesn’t want to get their Vitamins A and C and tons of fiber from a PIZZA? That’s right, carb-y crust and cheese included. How many times do I have to tell you I’m all about keeping things balanced? This Carrot, Sweet Potato and Cauliflower Pizza with Fontina is nothing but.

If it were up to me, we’d have pizza for dinner at least a couple of times a week. I mean, I’ve certainly made quite a few insanely delicious variations here on the blog already (see this Pastrami Pizza, this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey and this Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust.)  It really is one of my favorite foods, but we gotta keep things in check and make sure we’re evening out that sort of dinner, which is a little more indulgent, with healthier stuff like broth-based soups and protein-packed salads. No restriction, just variation! That’s how I like to eat and I hope it’s the same for you.

That being said, if there were ever a “healthy-ish” version of the dish to be had, this Carrot, Sweet Potato and Cauliflower Pizza is it. So you don’t even have to feel one bit bad about whipping it up on a weekly basis! And thanks to Jim Lahey’s No-Knead Pizza Dough recipe, you can make one pizza that easily feeds two one night, and another one with the leftover dough a few days later. Let me tell you, we were quite excited to whip out the extra dough and have a pizza ready in 20 minutes this weekend when we had so many better things to do than slaving away in the kitchen.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

With it still being winter (and with all the crazy weather we’ve been having in California – I don’t think it’s rained this much in yearrrrrs!) the root vegetables that top this pizza are the perfect thing to make you feel like you’re eating the ultimate comfort food while still getting all of the vitamins and nutrients that they’re known for.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Looking at these likely drool-inducing photos, you may be wondering what those purple-looking things are. They’re the carrots, my friends! I spotted the tri-color bag at Trader Joe’s and knew they’d be the perfect way to jazz up the monotony of color that orange carrots would have provided. That being said, plain ol’ orange carrots would work just fine if you’re not looking to make your pizza super photogenic.

So let’s talk about the process of making the deliciousness that is this Carrot, Sweet Potato and Cauliflower Pizza with Fontina. As I mentioned above, I used Jim Lahey’s popular No-Knead Pizza Dough recipe for the base, but you could easily use your own homemade pizza dough recipe OR even a store-bought, premade dough. Jim Lahey’s recipe does require an overnight rise, so plan ahead if you’re going to go that route. It also makes enough dough for two pizzas, but you can easily save one for later if you’re not feeding a crowd that particular night!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

After the dough has gone through its overnight rise, the pizza comes together in no time at all. Simply roll the dough out onto your favorite pizza stone (or a pizza pan if you don’t have a stone,) add the toppings and pop it into the oven for 20 minutes. That’s all you need! Your delicious dinner will be ready for you faster than you can finish a glass of wine.

Speaking of wine, my mom is coming down to visit later today and I’m very much looking forward to catching up with her and enjoying a delicious glass of vino or two. We’re heading to check out a new, hip restaurant in Santa Barbara tonight, so be sure to check my Insta-stories for all the deets!

I hope you’re having a great week. Maybe bake up a little pizza tonight to get past the hump? Xx

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com
Print
Carrot, Sweet Potato and Cauliflower Pizza with Fontina
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This easy pizza recipe is loaded with bright orange and purple veggies, all topped off with a hefty serving of slightly salty fontina cheese.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1/4 cup cornmeal
  • 1/2 recipe Jim Lahey's No-Knead Pizza Dough (or other pre-made dough)
  • 1 small sweet potato, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup finely chopped cauliflower florets
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, peeled and minced
  • 2 cups grated fontina
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Sprinkle the cornmeal evenly over your pizza stone or pan, whichever you are using, then roll the dough out on the pan in a circular shape. 

  2. In a medium mixing bowl, combine the sweet potatoes, carrots, and cauliflower with 1 tablespoon olive oil, the fresh thyme, salt and pepper. 

  3. Drizzle the remaining 2 tablespoons of olive oil over the prepared pizza dough, then sprinkle on the minced garlic and then the grated fontina cheese. Top with the vegetable mixture. 

  4. Put the prepared pizza in the oven and bake at 450 for 20 minutes, or until the crust is nice and golden and the cheese is melted. Remove, slice and serve as soon as it has cooled slightly.

Recipe Notes

Click here for Jim Lahey's No-Knead Pizza Dough recipe.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

 

Spicy Beet Poke

Reinventing the wheel right here ↓

Spicy Beet Poke | CaliGirlCooking.com

Okay, I have to admit that this wasn’t my own inventive idea, but I do have to say I’m pretty darn excited that I’ve created my own version to enjoy WHENEVER I want. Spicy Beet Poke is going to be my jam for the foreseeable future.

I first tasted Beet Poke at Mud Hen Water on my trip to Honolulu in November. As soon as I took a bite, I kicked myself for not having thought of this idea myself. Basically, we’re talking all of the delicious flavors that go into making the classic ahi poke, but subbing in this hearty, sweet root vegetable instead of the fish. The version I had at Mud Hen Water was dressed as classic ahi poke is, but me being the heat-lover that I am, I had to go ahead and spice it up a bit.

Don’t get me wrong, I love good old Spicy Poke with fresh ahi just as much (or more) than the next gal, but I love it soooo much that sometimes I think I should cool it on my raw ahi intake (or drink a ton of green tea to counteract the mercury!) I’ve said it once and I’ll say it again, balance is the key.

Spicy Beet Poke | CaliGirlCooking.com

P.S. Did you know my Spicy Poke Bowls are the number one pinned recipe on Pinterest??

This is also a great alternative for those who either (a) do not like or (b) cannot eat raw fish. I’m all about finding alternative versions of dishes that everyone can enjoy!

Plus, did I mention how healthy this Spicy Beet Poke is? Beets are chock full of Vitamin C, potassium and folate, and the dressing is incredibly light yet super flavorful. We use sesame oil and soy sauce, and feel free to use low-sodium soy if you’re watching your sodium intake. For the spice, we throw in some sambal oelek (aka Korean chili paste), and of course we need to add in the classic sliced green onions and white sesame seeds, for both great color AND flavor.

Spicy Beet Poke | CaliGirlCooking.com

In other words, this is the PERFECT dish for kicking off your New Year’s healthy eating resolutions on the right foot. And, if you roast the beets ahead of time, it comes together in less than 10 minutes flat. Healthy AND quick, how about that?

We’re heading back from Lake Tahoe today and, although it was so fun spending such quality time with our parents, I’m excited to get back home and get back into my routine again. I’m also working on my goals and content for 2017, so please let me know if there’s anything you’d like to see more of here at CaliGirl Cooking for the New Year.

Have a great rest of the week and I’ll see you on Friday with a “healthy” cocktail recipe!

Spicy Beet Poke | CaliGirlCooking.com

Spicy Beet Poke | CaliGirlCooking.com
Print
Spicy Beet Poke
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A vegan take on the classic Hawaiian ahi poke, with beets taking place of the fish and a spicy kick that will keep you coming back for more!

Course: Main Course, Side Dish
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 4 medium beets, peeled and cut in half
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon white sesame seeds
  • 2 teaspoons sesame oil
  • 2 teaspoons sambal oelek (or sriracha)
  • Seaweed salad, to garnish
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place beets on a jelly roll pan lined with aluminum foil and drizzle on olive oil. Season with salt and pepper and toss a bit to combine. Roast in oven for about 40 minutes, or until you can easily pierce the beets with a fork. Remove and place in refrigerator until cold to the touch, at least 30 minutes.

  2. Remove the cold beets from the refrigerator and cut into cubes. Place in a medium mixing bowl. Add green onions, soy sauce, sesame seeds, sesame oil and sambal oelek and toss to combine. Transfer to a serving bowl and garnish with seaweed salad. This dish is best served cold.

Spicy Beet Poke | CaliGirlCooking.com

 

It’s so healthy you can eat the whole thing!!

Pumpkin Walnut Pate

I hope you’re not sick of pumpkin yet!

Pumpkin Walnut Pate | CaliGirlCooking.com

I know we’ve somewhat moved on from pumpkin season, but it’s still the holidays and there are still plenty of pumpkins lying around at the grocery store that need to be consumed. After sharing my Travel Diaries: Napa and Sonoma with you yesterday, I had to share my own personal take on one of my favorite little bites we had during our trip – this Pumpkin Walnut Pate!

We got to taste this little wonder that is Pumpkin Walnut Pate during our food and wine pairing at Davis Estates. It was served on a perfectly toasted crostini and topped with a tiny, fresh sage leaf, paired with their 2014 Pinot Noir from Truchard Vineyard in the Carneros appellation (which is between Napa and Sonoma.) I took a bite and then a sip of wine, and then another bite, and I just about died and went to heaven. I immediately knew I had to make a version of my own.

I wasn’t able to snag the actual recipe for that particular Pumpkin Walnut Pate from the Winery Chef, but my palate did pretty good work picking out all of the flavors, and I made sure I took good notes.  I tried my hand at my own version as soon as we got home and brought some to both the in-laws’ and my parents’ houses for Thanksgiving. It was a huge hit!

Pumpkin Walnut Pate | CaliGirlCooking.com

We spread it on all kinds of crackers and breads, and even paired it with a few different cheeses. It’s a great way to serve a fancy “pate” that’s (a) vegetarian and (b) made from ingredients that even the pickiest of eaters will like. The niece and nephews were even loving it!

I used homemade roasted pumpkin for this, but I bet you could also use the canned pumpkin if you’re feeling lazy. You may just want to use less of it because it will have more moisture than freshly roasted pumpkin would. If you want to make your own roasted pumpkin like I did, simply cut a small Sugar Pumpkin in half, scoop out the seeds, and roast in a 400 degree oven for about 30 minutes, or until the flesh can be easily pricked with a fork and it feels like you’d be able to scoop it out easily.

After you have your pumpkin ready to go, this recipe comes together in a flash. Simply saute some shallots and garlic, toast some walnuts, and then throw all of the ingredients together in a food processor. Easy as that!

Pumpkin Walnut Pate | CaliGirlCooking.com

Another great thing about this Pumpkin Walnut Pate is that it keeps well in the refrigerator and even gets better on the second of third day. My only recommendation would be to let it come to room temperature before serving. If you serve it too cold, it will be a bit chunky and not spread as easily.

I may have served this Pumpkin Walnut Pate for Thanksgiving, but it’s just as perfect for any of your holiday parties, or even your Christmas menu. You could even whip up a batch now and have it on hand at a moment’s notice for any unexpected holiday visitors!

I’m going to sign off now because I have some packing to do before I head off to Quebec tomorrow. It’s going to be quite the change packing for snow and 30-degree weather for once! As always, be sure to comment below or email me with any recommendations you have for me while I’m there!

Pumpkin Walnut Pate | CaliGirlCooking.com

Pumpkin Walnut Pate | CaliGirlCooking.com
Print
Pumpkin Walnut Pate
Prep Time
20 mins
Total Time
20 mins
 

A delicious, vegetarian spread full of roasted pumpkin, toasted walnuts and sage. The perfect addition to your next cocktail party or holiday dinner!

Course: Appetizer
Servings: 8 people
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 10 fresh sage leaves
  • 1 shallot, diced
  • 2 cloves garlic, peeled
  • 2 cups walnut pieces, toasted
  • 3 cups roasted pumpkin
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
Instructions
  1. Melt butter in a small saucepan over medium heat. Add sage leaves and fry for about 5 minutes. Remove sage leaves to a small plate lined with a paper towel to drain. Reserve melted butter for later use. 

  2. In a food processor, combine sage, reserved butter, shallot, garlic, walnuts, pumpkin, cream, lemon juice and spices. Pulse until a smooth pate forms. 

  3. Serve immediately or refrigerate for up to five days.

Pumpkin Walnut Pate | CaliGirlCooking.com

 

Spread it realllll good…

Healthy (Vegan) Green Bean Casserole

I never thought that string of words would come out of my mouth.

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

But you know, sometimes when you’re trying to find that balance, the inevitable happens. You set out to make a healthier version of the classic green bean casserole, and as you dip your little toe into testing those healthier waters you realize that, with just a couple of minor swaps, this dish could easily be transformed into a Healthy (Vegan) Green Bean Casserole.

So let’s take a step back and look at the big picture. Green bean casserole has always been a favorite of my dad’s, and I’d always eat it when it was set in front of me, but to be honest, it didn’t light up my life quite like a juicy roast turkey or a Sweet with Heat Yam Casserole.

Pair that blasé feeling with the fact that the classic green bean casserole recipe isn’t all that healthy, and you have your reason for why I had never 100% committed to the dish. But something happened to me this past year, and that thing happened to be my discovery of the amazing wonder-condiment called cashew cream.

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

I’ve already used cashew cream in sooo many recipes, like this Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream, these Spicy Stuffed Pasilla Peppers with Cashew Cream Sauce and this Curry Gnocchi with White Lamb Bolognese. It is just such a versatile ingredient, and I can’t help thinking of more and more ways to incorporate it into my balanced way of eating.

When I was brainstorming some new Thanksgiving recipe ideas for the blog this year, I figured I should finally try to tackle the typically lackluster (and very unhealthy) green bean casserole and make it into a recipe that I could really stand behind. Because when you’re a food blogger for a living, you want to make allllll the foods taste even better, you feel me?

We all know that one of the star ingredients in green bean casserole is cream of mushroom soup (Campbell’s has probably made a killing off of their recipe with those crispy French’s onions) but if you’ve been reading this blog for a while, you’ll know I’m not the biggest fan of heavily processed foods and try to avoid them whenever possible. Enter my new favorite condiment – cashew cream! I knew I could make a creamy, mushroom-y sauce just as delicious using this easy, healthy, three-ingredient sauce.

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

I also decided I wanted to make my own crispy onions in lieu of the classic French’s your grandma probably has stacked up in her pantry (see above mention of my aversion to heavily processed foods.) A quick search through the interwebs led me to Alton Brown’s from-scratch Best Ever Green Bean Casserole, and if anyone knows how to do a crispy onion like a boss, you can bet it’s Alton Brown. I kept his recipe by my side for guidance as I improv’d my way through creating a Healthy (Vegan) Green Bean Casserole.

So here’s the lowdown:

You’re going to want to start by making your crispy onions. Our onion rings are baked in the oven with a light coating of flour, salt and Panko breadcrumbs, so no need to worry about frying here. (Hallelujah!)

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

While the onions are baking, you’re going to want to blanch your green beans and blend up your cashew cream (you can also make the cashew cream up to a day in advance if you can get your act together in time.)

Next, it’s time to saute your mushrooms. Some garlic, some nutmeg, a light dusting of flour to thicken, and a healthy glug of white wine are all we need to make these mushrooms ones to remember. Then we simply stir in our cashew cream, some of the crispy onions, and our blanched green beans.

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

Transfer everything to your favorite baking dish, top with the rest of your onions, and pop back into the oven for another 10 minutes or so. Your Healthy (Vegan) Green Bean Casserole is complete!

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

You may already have your Thanksgiving menu locked down, but you can bet those vegan or health-minded individuals in your life would love you even more if you added this to the menu. What do you have to lose (besides a few extra calories to allow for a bigger slice of pumpkin pie?)

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com
Print
Healthy (Vegan) Green Bean Casserole
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 

A healthy, dairy- and meat-free take on the classic holiday green bean casserole.

Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 medium onions thinly sliced
  • 1/2 cup flour
  • 1/4 cup panko bread crumbs
  • 2 teaspoons salt
  • Nonstick cooking spray
  • 2 tablespoons plus 1 teaspoon salt divided
  • 1 pound fresh green beans trimmed and cut into bite-size pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 16 ounces cremini or button mushrooms thinly sliced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1 1/2 cups cashew cream See Recipe in notes
Instructions
  1. Preheat the oven to 475 degrees Fahrenheit. Toss the onion slices, ½ cup flour, ¼ cup panko and salt together in a large mixing bowl. Line a large baking sheet with aluminum foil and spray generously with cooking spray. Pour coated onions onto baking sheet and bake in oven for 30 minutes, stirring a couple of times during this process to make sure they roast evenly.

  2. While the onions are cooking, prepare the green beans. Bring a large pot of water seasoned with 2 tablespoons of salt to a boil. Add green beans and boil for 3-5 minutes, until they feel crisp-tender. Immediately strain through a colander and then add green beans to an ice bath to keep them from continuing to cook and getting mushy.

  3. Once the onions are done in the oven, remove and set aside. Turn oven down to 400 degrees Fahrenheit.

  4. Next, prepare the mushrooms. Heat olive oil in a large, deep saute pan. Add minced garlic and saute in olive oil for 2-3 minutes, until fragrant. Add mushrooms, pepper and nutmeg. Stir to combine and let mushrooms cook until they have begun to release some of their water. Sprinkle mushrooms with 2 tablespoons of flour and stir to coat. 

  5. After a couple of minutes, add white wine and cashew cream. Stir everything until combined, then stir in ¼ of the onion rings and the green beans. Transfer this mixture to a casserole dish and top with remaining onion rings. Place in 400 degree oven for 10-15 minutes, or until bubbly. Be sure to keep an eye on the onion rings on top so they don’t burn. Serve warm.

Recipe Notes

To make the cashew cream: Soak 2 cups of raw, unsalted cashews in a bowl of water for at least 4 hours (or overnight.) Drain cashews and place in a high-powered blender with 1 teaspoon nutritional yeast, 1/2 teaspoon salt and 1 1/2 cups filtered water. Blend on high until a smooth cream forms. 

Healthy (Vegan) Green Bean Casserole | CaliGirlCooking.com

 

You can’t even tell it’s vegan!

Lightened Up Miso Coleslaw

Who’s ready for a loooong Labor Day Weekend?

Lightened Up Miso Coleslaw | CaliGirl Cooking

Me and this Lightened Up Miso Coleslaw certainly are.

Well, not really. I’ve been jamming on a few work projects and fun social media takeovers coming up (be sure to follow @bloglovin_food on Instagram and keep an eye out for my takeover this weekend!!!) and also keeping busy on the social scene. Last night I attended a fun “Year of the Mule” cocktail competition in anticipation of Santa Barbara’s Fermentation Festival coming up in a couple of weeks here, and boy did I get to try some tasty mules! It certainly motivated me to get a mule cocktail recipe up on this here site, as I realize that I haven’t posted on yet!

In any case, I’m finally (just now) starting to think about all of the foods I want to eat over this three-day weekend. Not going to lie, I feel like Labor Day weekend is the quintessential “end of summer,” even though in Santa Barbara the summer never REALLY ends and I know deep down that I’ll be enjoying beach days for many months to come. But, I still get the urge to grill out and gobble up all of the at-its-peak, end-of-summer produce in sight. Anyone else feel me on this?

Anywho, the other week when I was making this delicious Whisky Gravlax, I started thinking about what else I could make that would go nicely with this in a summer-y, outdoor picnic-type spread, and I immediately started thinking about some sort of coleslaw. Here’s the rub though, folks, I’m not really that big of a coleslaw fan. Maybe it’s because I grew up associating it with tons of mayo and wilted vegetables, or just because there were too many watery tasting vegetables involved in general, but it was never quite my thing until I started enjoying the real good stuff garnishing delicious, non-vegetable foods like pulled pork sliders.

Lightened Up Miso Coleslaw | CaliGirl Cooking

So, I’ve finally gotten to the point where I’m willing to branch out and find at least SOME version of coleslaw that is (a) healthy and (b) tastes good enough that it does not need to be served with tons of juicy barbecued meat and smushed between a burger bun. Enter, this Lightened Up Miso Coleslaw.

I’m super-pumped about this recipe because I’ve managed to overcome my two main objections to “just-your-average coleslaw.” The first being that this version uses NO MAYO. That’s right folks, we’re talking a simple dressing of miso, Greek yogurt, rice vinegar and honey. So healthy, and sooooo refreshing. (BTW, miso is one of my favorite additions to a Greek yogurt dressing to make it just a little bit more interesting…I also used it for these Asiago Chipotle Shrimp Toasts.)

The second objection I’ve been able to overcome is the inherent wateriness of most typical coleslaws. I’ve conquered this by using even amounts of the typical green cabbage and heartier purple cabbage, plus some shredded carrots for extra heft and good measure. But I couldn’t stop there, I had to throw in some of the crisp, fresh sugar snap peas that I had lurking around in my crisper drawer. No wateriness here! And tons of crunch….winning!

Lightened Up Miso Coleslaw | CaliGirl Cooking

The other great thing about this Lightened Up Miso Coleslaw? It comes together incredibly fast. Let’s be honest, we all know that we don’t want to spend the majority of a three-day, end-of-summer weekend slaving in the kitchen all day. We’ve got to enjoy this pool and beach weather while we can! So grab all of your ingredients and whip this up in less than 20 minutes. No heat, no cooking time, no worries. We are going to take these last few days of gorgeousness by the horns and #weekend like the professionals we all know we are.

And, don’t forget! I’ll have a fun and frosty cocktail up for you on Friday, plus this weekend I’ll be putting together a BONUS post featuring all of my favorite Labor Day-appropriate recipes on the blog!

As always, thanks for reading and supporting my little corner of the Inter-webs! XO

Lightened Up Miso Coleslaw | CaliGirl Cooking

Lightened Up Miso Coleslaw

15 minutes

Yield: Makes 5 servings

A lightened up, Asian take on the classic coleslaw recipe. Greek yogurt, rice vinegar, honey and miso add a tangy flair and sugar snap peas up the crunch factor of this popular cookout dish.

Ingredients

  • 6 tablespoons plain, nonfat Greek yogurt
  • 1 tablespoon miso
  • 2 teaspoons rice vinegar
  • 2 teaspoons honey
  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup chopped fresh sugar snap peas
  • 2 green onions, chopped
  • Salt & pepper to taste

Instructions

  1. In a small bowl, combine yogurt, miso, rice vinegar and honey. Set aside.
  2. In a large bowl, combine both cabbages, carrots, snap peas and green onions.
  3. Pour yogurt mixture over cabbage mixture and stir to combine. Season with salt and pepper to taste.
  4. For best results, place (covered) in refrigerator for at least a half hour (up to two hours) before serving to let all of the flavors meld.
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*This post contains affiliate links. As always, all thoughts and opinions are my own.

Lightened Up Miso Coleslaw | CaliGirlCooking.com

 

Get on up in this vegetable-y deliciousness.