Vegetable Sticks with Teriyaki Dip

For the dip, wash, core and dice the Jalapeno pepper. Peel and finely grate the ginger. Wash the basil and coriander, shake dry, pluck the leaves from the stems and chop finely. Stir together with Teriyaki marinade, lime juice, jalapeno pepper, ginger, basil and coriander into a dip. Put the vegetable sticks into four glasses and serve them separately to the dip.

Tip:
You can refrigerate the Teriyaki Dip for at least five days, and it is also perfect as a dressing for carrots, cucumber or white radish salad.

Preparation time: 30 mins
Per portion: 288 kJ / 69 kcal