Raw Zucchini and Cauliflower Curry Dip

Recipe

A No-Cook Crowd Pleaser: Raw Zucchini and Cauliflower Curry Dip

A refreshing dish that stars as the YELLOW entry in our rainbow menu. It’s vegan, and raw, and absolutely delicious, with a touch of sweetness from oranges and a creaminess from avocado. Make sure to remove all the water from the zucchini, so your mix will be dry enough to eat without messy drips. Best to prepare day of the party. Rainbow Shortcut: Order a curry dish (one with lots of turmeric, and very yellow) from your favorite Indian restaurant, chop into small bites, mix with rice and set out in small cups.

Other yellow foods to consider: mango, curried rice, yellow bell peppers, plantains, yellow squash, lemons, pineapples, yellow soups. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES ABOUT 1 QUART

GET OUT THE FOOD PROCESSOR… MAKE THE CURRY

2 oranges, peeled, separated into quarters
2 carrots, peeled, cut into chunks
1 yellow tomato
1 avocado
1/4 CUP basil
1/2 TB turmeric
1/2 TB curry powder
1/8 tsp cayenne
1/2 tsp salt

Process ingredients together till fully combined.

MAKE THE DIP

3 large zucchinis, grated in food processor
salt

1/2 head cauliflower, grated in food processor
1/8 CUP sesame seeds, toasted w salt
curry sauce

Place the grated zucchini in a shallow platter, sprinkle with salt. Let sit for 1 hour. Drain, move to a strainer and press out as much liquid as possible. Transfer to bowl, add cauliflower and sesame seeds. Toss with curry sauce. Set out in small bowls with yellow tortilla chips for dipping to stay with the yellow theme.

Get the full spectrum of colorful recipes for our rainbow party in 15 Rainbow of Food