MISO-PEANUT
BUTTERDIP
PREPTIME 15 MINUTESSERVES 4
2 tablespoonswhitemisopaste
½cup(145g)naturalcrunchy
peanutbutter
2 tablespoonssesameoil
1½tablespoonsricewinevinegar
3 teaspoonsmirin
2 teaspoonssesameseeds,toasted
1 bunch(400g)mixedbabycarrots,
trimmed,scrubbed,halved
(seenotes)
1 bunchradishes(500g),leaves
trimmed,slicedthinly(seenotes)
500gbabybeetroot,trimmed,
quartered(seenotes)
150g sugar snap peas
1 Combinemiso,peanutbutter,
oil,vinegar,mirinand¼cup(60ml)
coldwaterina mediumbowl.
2 Transferdiptoa bowl;sprinkle
withsesameseeds.Servewith
carrots,radish, beetroot and sugar
snap peas.TEST
KITCHEN
NOTES
Thisdipis greattotake
onpicnicsorforout-and-
aboutsnacking,asit does
notrequirerefrigeration.It
willfirmif refrigerated,so
bringtoroomtemperature
beforeserving.
If available,youcanuse
heirloomcarrots,
watermelonradishesand
targetbeetroot,aswe
havehere.Orservewith
anyrawvegetablesofyour
choice,suchascucumber,
celery,capsicumorsnow
peas,orwithyour
favourite crispbread.