Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4
© Dana Gallagher

How to Make It

Step 1    

In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Transfer the dip to a serving bowl and refrigerate until chilled.

Step 2    

In a large pot of boiling salted water, cook the broccoflower until al dente, about 3 minutes. Drain and rinse under cold water until cool. Drain well and pat dry.

Step 3    

To serve, arrange the broccoflower, celery, fennel and cucumber on a platter. Top the dip with the radish sprouts and serve.

Make Ahead

The dip and vegetables can be refrigerated overnight. Cover the crudités with a damp paper towel and plastic wrap.

Notes

One Serving 144 Calories, 5 gm Fat, 3.2 gm Saturated Fat, 16 gm Carbohydrates, 6.5 gm Fiber.

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