This nutty, creamy dipping sauce magically makes all vegetables delicious, but it’s especially great on bitter greens! The gorgeous veggie in the photo is one that just appeared in Japanese supermarkets. It’s called petit vert—a cross between kale and brussels sprouts—and it opens up like a tiny perfect cabbage when lightly boiled. But all kind of vegetables go down easy when dipped in or drizzled with this sauce, so choose your favorites and don’t be surprised when the green things are the first to disappear on everyones’ plates!
Tasty Veggie Dipping Sauce
Serves 4
6 T. (90 ml) mayonnaise
6 T. (90 ml) tahini
4 T. (60 ml) soy sauce
4 T. (60 ml) mirin
Directions:
Whisk all ingredients together. Serve as dipping sauce with:
—Raw vegetable sticks such as carrots, celery, jicama, red peppers
—Barely blanched snap peas, asparagus or petit vert (a cross between kale and brussels sprouts)
Or drizzle over lightly blanched greens such as kale, spinach or swiss chard.
I don’t know about your family, but mine eat a lot more vegetables when I put the sauce into a squeeze bottle, so everyone can put on as much or a little as they like.
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Jonelle Patrick writes novels set in Japan, produces the monthly Japanagram newsletter, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had
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