2000s Recipes + Menus
Ginger Carrot Dip with Crudités
Makesabout 2 1/2 cups dip
- Active time:15 min
- Start to fnish:1 1/4 hr
August 2007
Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that’s bound to ensue when you put it out.
- 1/2 cup mayonnaise
- 1 1/2 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon Asian sesame oil
- 5 medium carrots, coarsely chopped
- 1/4 cup chopped peeled ginger
- 2 scallions, coarsely chopped
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Accompaniments:
raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season
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Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.
Cooks’ note: Dip can be chilled up to 1 day.
- Keywords
- gina marie miraglia eriquez,
- vegetarian,
- kids,
- japanese
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