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Cucumber and carrot sticks with miso-tahini dip

Raw veg with a creamy Japanese-style dip.

  • 8 min
  • 1 serving
  • Vegan
  • Japanese cuisine
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Cucumber and carrot sticks with miso-tahini dip

Per serving

Calories
123 kcal
Protein
4.4 g
Carbohydrates
16.8 g
Fat
5.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Cucumber120 g
  • Carrots80 g
  • Miso12 g
  • Tahini8 g
  • Rice vinegar1 teaspoon

Contains: soy, sesame

In season: June – September

Method

  1. Wash the cucumber and trim the ends; peel the carrots; cut both into sticks about 8 cm long.
  2. In a small bowl mix the miso, tahini, rice vinegar and 1 spoonful of water until you have a smooth cream; if too thick, add a splash of water.
  3. Serve the vegetables with the sauce for dipping.

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