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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