Added raw to crudité platters with dips Recipe
International · Appetizer · 20 min total
This simple preparation of raw vegetables enhances any crudité platter with fresh, crunchy textures and vibrant colors, perfect for dipping into your favorite sauces.
20
min prep
min prep
8
servings
servings
45
kcal/serving
kcal/serving
Ingredients
- 1 large carrot, peeled and cut into sticks
- 1 large cucumber, seeded and cut into sticks
- 1 red bell pepper, seeded and cut into strips
- 1 yellow bell pepper, seeded and cut into strips
- 2 celery stalks, cut into sticks
- 1 cup cherry tomatoes
- 1/2 head broccoli, cut into florets
- 1/2 head cauliflower, cut into florets
- 1/2 cup sugar snap peas, trimmed
- 1/2 cup radishes, halved
Instructions
- Wash all vegetables thoroughly under cold water and pat dry.
- Peel the carrot and slice into thin sticks about 3 inches long.
- Cut the cucumber in half lengthwise, scoop out seeds, and slice into sticks.
- Remove seeds and membranes from bell peppers, then slice into strips.
- Cut celery stalks into 3-inch sticks.
- Cut broccoli and cauliflower into bite-sized florets.
- Trim the ends of sugar snap peas.
- Halve the radishes.
- Arrange all vegetables attractively on a large platter, grouping similar colors together. Serve with dips of choice.
Tips
- For extra crunch, soak cut vegetables in ice water for 10 minutes before arranging.
- Store any leftover vegetables in an airtight container in the refrigerator for up to 2 days.
- Pair with hummus, ranch dip, or tzatziki for a classic combination.
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