This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.
To a blender, add all ingredients and 2 tbsp water; blend on high until smooth and paler in color. Dip should be thin enough to very lightly coat chips when dipped. Adjust consistency with additional water, if necessary.
These mild and slightly sweet carrots are a great gateway pickle for those who find the strong flavor of kimchi or kraut overwhelming. It’s not necessary to buy organic cabbage for this recipe, as you’re only using the cabbage leaves to form a barrier between the carrots and the weighted jar. Serve with hummus or a creamy herb dip, or grate the carrots and toss into salads.
"This particular recipe is a favorite of mine to make for my daughter when I want to do something decadent but also nutritious for her. It's so delicious that it makes her unafraid of vegetables." – Erin McKenna
Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.