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Food & Entertaining

Baby Vegetables with Ginger-Orange Diping Sauce

Author: Chef Julie Wood
Issue: December, 2007, Page 220
Baby Vegetables
2 bunches baby carrots
1 bunch breakfast radishes (available at fine grocers)
1 bunch Easter egg radishes (available at fine grocers)
12 pattypan squash
1/2 pound sugar snap peas
1 hot house cucumber, cut into 1/4-inch-thick slices and halved like moons


Dipping Sauce
Makes 3/4 cup

1/2 cup mayonnaise
2 teaspoons grated ginger
1 tablespoon sweet chile sauce*
1/4 teaspoon fish sauce*
1 teaspoon orange-blossom water*
1/2 teaspoon orange zest
1/4 teaspoon sesame oil


* Available in supermarkets’ Asian food sections and at Asian markets.


Photo by Werner Segarra
 
1. Wash vegetables and trim off root
ends. Serve raw.
2. To prepare dipping sauce, place all
ingredients in a small bowl and mix well.
Refrigerate 6 hours before serving.

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