Remoulade With Vegetable Crudites

Course : Cajun
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Ingredients:

1 medium carrot slices
1 medium celery slices
1 medium cucumber slices
1 pint mushroom slices
1 pint cherry tomatoes
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1/4 teaspoon Tabasco sauce
1/4 cup cider vinegar
1/4 cup catsup
1/2 cup salad oil
1/2 cup Creole or brown mustard
 

Preparation / Directions:

1. Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables; cover and chill. 2. Serve dip with whole and sliced vegetables.


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