Asian Relish - Dip - Dressing |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 16 |
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A versatile relish, bursting with flavor! I would love to hear how you used this :) Ingredients:
1 cup peeled, chopped tomato |
1/4 cup soy sauce |
1/4 cup drained, crushed pineapple |
1 tbsp sugar |
1 tbsp finely chopped red bell pepper |
1 tbsp finely chopped green onion |
1 tbsp minced garlic |
2 tsp fresh lemon juice |
1 1/2 tsp grated fresh ginger |
2 tsp rice wine vinegar |
1 tsp sesame oil |
1 tsp arrowroot (or 1 1/2 tsp cornstarch) |
4 cups plain low-fat yogurt |
1 cup creamy peanut butter |
8 cups assorted fresh veggies (such as zucchini, carrots, red/green peppers, pea pods, sugar-snap peas) |
Directions:
1. RELISH
2. Combine tomato, soy sauce, pineapple, sugar, red pepper, onion, garlic, lemon juice and ginger in 1-quart glass bowl or measuring cup. Microwave at high for 8 minutes; stirring every 2 minutes. Stir in vinegar and sesame oil. Microwave 2-3 minutes or until ingredients are reduced to 1 cup. Stir in arrowroot (or cornstarch if using). Cool and store covered in glass container in refrigerator.
3. Combine relish with yogurt and peanut butter in large bowl; mix until well blended. Serve with assorted veggies. (To make one serving of dip; combine 1/4 cup plain low-fat yogurt, 1 Tbsp peanut butter and 1 Tbsp relish. Serve with 1/2 cup assorted veggies).
4. DRESSING
5. Mix relish with some reduced-calorie mayonnaise to use as a salad dressing or an add-in for tuna or chicken salad. I've also added some finely diced jalapenos.
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