Now that summer is in full swing, we have an overwhelming amount of fresh veggies coming from the garden. That's one reason why this recipe is so great: while I use cabbage and carrots, you can opt for just about any crunchy vegetables that you have on hand or in the garden. Instead of (or in addition to) my veggies, you can also use broccoli, Brussels sprouts, bell peppers, radish, cucumber, zucchini, Napa cabbage, or anything else you can think of. Just shred, julienne or grate what you decide to throw in there. This is adapted from the Bon Appetit creamy miso slaw recipe.
Prep time: 1/2 cocktail