Crudités Vegetables with Remoulade Sauce
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A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.
The vegetables can be prepared, covered, and refrigerated up to 1 day ahead of time. The sauce can be made up to 2 days ahead of time.
Recipe information
Total Time
15 minutes
Yield
Makes 8 to 10 servings; dip makes 3/4 cup
Ingredients
For the remoulade:
Preparation
Step 1
In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
Step 2
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.
Recipe notes
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