Crudités Vegetables With Remoulade Sauce
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 bunch
Radishes (trimmed)4 tsps
Kosher Salt1 cup
Plain Yogurt1 cup
Mayonnaise1 tbsps
Capers (rinsed and chopped)1 tbsp
Lemon Juice2 tbsps
Dijon Mustard1 tbsp
Parsley (chopped flat-leaf)Directions:
1
In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine
2
Refrigerate for at least 2 hours (and up to one day)
3
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley
4
Stir well to combine and season with salt and pepper to taste
5
Drain the vegetables well and serve alongside the sauce
6
In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine
7
Refrigerate for at least 2 hours (and up to one day)
8
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley
9
Stir well to combine and season with salt and pepper to taste
10
Drain the vegetables well and serve alongside the sauce