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Roasted Vegetables & Slaw Dressing | Ilana Muhlstein

Roasted Vegetables & Slaw Dressing

Roasted Vegetables & Slaw Dressing

15 mins prepServes 4

A collection of healthy vegetable preparations, including roasted mini bell peppers and cauliflower, and a flavorful dressing for slaw.

4 servings

What you need

cauliflower

1 head cauliflower

fresh ginger

2 tsp fresh ginger

coconut aminos

3 tbsp coconut aminos

baby bell peppers

1 baby bell peppers

fine sea salt

1 pinch fine sea salt

rice wine vinegar

3 tbsp rice wine vinegar

olive oil cooking spray

1 fl oz olive oil cooking spray

sesame oil

1 tbsp sesame oil

olive oil

1 tbsp olive oil

garlic

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Instructions

For the Roasted Mini Bell Peppers and Cauliflower: Bake mini bell peppers and cauliflower at 350°F for 45 minutes with olive oil spray and sea salt. 

For the Slaw Dressing: Combine 3 tablespoons of coconut aminos (or soy sauce), 3 tablespoons rice wine vinegar, 1 tablespoon olive oil, 1 tablespoon sesame oil, 2 teaspoons of minced ginger and 2 teaspoons of minced garlic. Whisk well to combine.

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