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Crudites with lime & coriander mayo


  • Cook the potatoes in lightly salted, boiling water until just tender, adding the beans for the last couple of minutes. Then drain well, cut the potatoes in half or quarters and plunge in iced water.
  • At the same time, briefly blanch the asparagus in another pot of salted, boiling water. Then drain and also plunge in the iced water, before draining well.
  • Combine the mayonnaise, sour cream, coriander and lime juice. Taste for seasoning and set aside.
  • Whisk ¼ cup oil with the balsamic and seasonings in a small bowl.
  • When everything is ready, arrange the vegies alongside each other on a large platter. Sprinkle the potatoes with a little fresh oil and serve with the two dressings in small bowls on the side.


  • 8 baby potatoes
  • 12 small green beans, topped & tailed
  • 8 asparagus spears
  • sea salt & freshly ground pepper
  • ½ cup homemade mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp chopped fresh coriander leaves
  • juice of 1 lime
  • extra virgin olive oil
  • a splash of balsamic vinegar
  • 8 small baby carrots, peeled with a little of the top left on
  • 1 yellow or orange capsicum, cored, seeded & cut into strips
  • ½ continental (telegraph) cucumber, sliced on the diagonal
  • a few inner stalks of celery, cut in lengths
  • 8 small baby radishes, cleaned, a little of the top left on
  • 8 cherry tomatoes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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