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CURRY
DIP FOR RAW VEGGIES
1/2 c. mayonnaise
1/2 c. sour cream or plain yogurt
1 t. curry powder
1/2 t. turmeric
1/4 t. ginger
1/4 t. chili powder
1/4 t. paprika
Few grains cayenne pepper
Sea salt to taste
Cauliflowerets
Carrot Sticks
Green Pepper Strips
Whole Green Beans
Scallions
Radishes
Turnip Sticks
Daikon Sticks
Celery
Cucumber
Broccoli Flowerets
Mushrooms
1. Mix together the mayonnaise, sour cream or yogurt and the spices. Refrigerate
for at least one hour.
2. Serve with raw, crisp vegetables.
12 servings
From "The New York Times Natural Foods Cookbook”
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