Lake Isle Press

Veggie Platter with Peanut Dipping Sauce

This Asian-inspired peanut dip is perfect with a platter of crisp, colorful veggies

Veggie Platter with Peanut Dipping Sauce


  • 2 cups sugar snap peas, strings removed
  • 1/2 English cucumber, peeled and sliced on a diagonal
  • 2 small heads baby bok choy, bases cut
  • 3 large carrots, peeled and cut thinly sliced on a diagonal
  • 3 stalks celery, peeled cut into sticks
  • 1/4 daikon radish, peeled and thinly sliced on a diagonal, or 4 radishes, thinly sliced
  • 1/2 red or yellow bell pepper, cored and cut on an angle into a thin triangular shape
  • Peanut Dipping Sauce
  • 6 tablespoons creamy-style peanut butter
  • 1/2 cup light coconut milk
  • 1 tablespoon soy sauce, or more to taste
  • 1 tablespoon light or dark brown sugar
  • 1 to 2 tablespoons grated fresh ginger, grated on a microplane
  • 1/2 to 1 teaspoon Sriracha hot sauce
  • 2 teaspoons freshly squeezed lime juice


Bring a small pot of water to boil.  Blanch snap peas for 40 seconds and rinse immediately in cold water.  Drain.

Place snap peas, cucumbers, baby bok choy, carrots, celery, daikon radish, and bell peppers on a platter.

To make the sauce, whisk the peanut butter, coconut milk, soy sauce, brown sugar, ginger, Sriracha, and lime juice in a small bowl.  Try it with a veggie, and add more ginger, soy, brown sugar, or hot sauce, depending on your preference.

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