Crudites With Sesame Dip

Crudites With Sesame Dip

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Servings: 4
Calories: 397


  • 6 carrots
  • 4 green or white celery stalks
  • 4 courgettes
  • 4 spring onions

for the sesame dip:

  • 7 oz white sesame seeds
  • 6 tbsp chicken stock or vegetable stock
  • 4 tbsp white wine vinegar
  • 1 1/2 tbsp caster sugar
  • 2 tbsp mirin or sweet white vermouth or sweet sherry
  • 3 1/2 tbsp Japanese light soy sauce
  • small pinch ajinomoto or monosodium glutamate optional
  • salt


  • Begin by making the sauce: spread the sesame seeds out in a large non-stick frying pan and toast over a moderate heat, stirring continuously to ensure that they cook evenly and do not burn.
  • When they begin to jump about in the pan, remove from the heat. Put them in the food processor and reduce to a smooth, creamy paste; transfer this to a bowl and stir in the stock, vinegar, wine, soy sauce, a pinch of salt, the sugar and, if used, the ajinomoto or monosodium glutamate.
  • Taste and add a little more salt if wished or a little more vinegar if you prefer a sharper taste. Keep at room temperature until ready to serve.
  • Clean and prepare the vegetables; cut lengthwise into fairly wide sections and then cut into large, thick matchstick shapes about 4 in (10 cm) long.
  • Arrange the vegetables in alternating bundles on a large, round plate and place the bowl containing the sesame dip in the centre.
  • If you need to prepare the vegetables a few hours in advance, keep them crisp in a bowl of iced water to which the juice of half a lemon has been added; take them out of the refrigerator and drain well shortly before serving.
Calories: 397 kcal
Carbohydrates: 33 g
Protein: 14 g
Fat: 26g
Saturated Fat: 4 g
Sodium: 1061 mg
Potassium: 1125 mg
Fiber: 11 g
Sugar: 15 g
Vitamin A: 15868 IU
Vitamin C: 43 mg
Calcium: 560 mg
Iron: 9 mg
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