Go Back

Raw Vegetables With Cilantro Dip

No ratings yet
Course Appetizer, Salad
Cuisine American, Fusion Indian


For the cilantro dip

  • 1 tbsp  olive oil
  • 3 dry  red chillies
  • 1 tsp asafoetida
  • 1 small bunch cilantro, cleaned and chopped
  • 1/4 cup roasted almonds
  • 1/33 cup dessicated unsweetened coconut
  • 1/2 cup water
  • 2 tbsp plus more balsamic vinegar
  • Salt to taste

For the vegetable platter

  • 1 bunch celery, cut into sticks
  • 2 carrots, cut into sticks
  • Cauliflower florets, 15-20
  • 1  Cucumber, cut into sticks


  • Heat oil in a saucepan. Once hot, add the dry red chilies and sauté for a minute. Add the chopped cilantro and let it wilt. Sprinkle asafetida, almonds and coconut. Mix to combine. Grind them to a smooth paste adding balsamic vinegar and water.
  • I like the flavor of balsamic vinegar so I added more. Please use your discretion and add accordingly. Add salt to taste. Transfer to a clean bowl and cover with a plastic cling wrap. Let it chill in the fridge until ready to eat.
  • Serve the vegetables with the cilantro dip
Tried this recipe?Let us know how it was!