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
-
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.
