Crudités is a French term that refers to raw vegetables, so a platter of crudités typically consists of one or more types of , vegetables served with one or more dips. These are great for parties and can be served as an appetizer, at a buffet, in place of a salad – the sky is the limit. Here are some ideas for interesting crudité platters – mix and match to discover what you like best.

Vegetables

• Asparagus (steamed)
• Bell peppers
• Broccoli
• Carrots
• Cauliflower
• Celery
• Cucumbers
• Fennel
• Green onions
• Jicama
• Mushrooms
• Radishes
• Snow peas
• Tomatoes
   

Possible additions

• Bread
• Cheese
• Crackers
• Edible flowers
   

Dips

• Aïoli
• Baba Ganouj
• Caesar Dressing
• Guacamole
• Herb Dip
• Hummus
• Tapenade
• Tzatziki
• Vegan sour cream dips
• Your favorite salad dressing
• More dips
   

Tips

• Make the vegetables as appetizing and ready-to-eat as possible: rinse well, trim stems, remove spots and seeds, peel (if necessary), cut into sticks or rounds 
   
• Arrange the vegetables on a nice platter with the dip(s) in the center
   
• If you only have an ugly platter, camouflage it with lettuce leaves
   
• Garnish the platter with slices or wedges of lemon, lime, orange, and/or tomato
   
• Garnish the dips with minced parsley and/or a sprinkling of paprika and/or black pepper
   
• Serve alongside a cheese plate
   

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