Vegetable Sticks with Yoghurt Dip
Cut the sticks once, and the crunchy break is done for three days.
Serves 4 15 min 6g proteinKid-friendly
VegetarianGluten freeLunchboxNo cookBudget
Plan it this weekIngredients
- Carrots300 g
- Cucumber250 g
- Capsicum200 g
- Celery150 g
- Greek yoghurt250 g
- Lemons1 ea
- Dried mixed herbs2 g
Method
- Cut the carrot, cucumber, capsicum and celery into sticks of roughly the same length so they pack flat.
- Stand the sticks upright in a container of cold water in the fridge — they stay crisp for days that way.
- Stir the lemon juice and dried herbs through the yoghurt and season lightly.
- Pack the dip in a small separate pot so the sticks do not go soft against it.
- Send a handful of sticks and a pot of dip; anything left over goes back in the water.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 250 g Soy yoghurt instead of Greek yoghurt
Dairy-free
- 250 g Soy yoghurt instead of Greek yoghurt
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Carrots · 300 g
- Cucumber · 250 g
- Capsicum · 200 g
- Celery · 150 g
- Greek yoghurt · 250 g
- Lemons · 1 item
- Dried mixed herbs · 2 g