Rainbow Vegetable Crudite Platter
Vegetable Crudite Platter & Dip Ideas
How to Make a Crudite Platter at Home
Serve up this vegetable crudite platter for some crunchy dinnertime noshing or colorful party time hors d’oeuvres! Made with an assortment of raw and blanched veggies, plus your favorite dips, this platter is a simple, shareable crowd favorite. Learn how to make a gorgeous crudites platter in just 15 minutes.
What is crudite and why is it called “crudite?”
Essentially, crudite or crudites is a fancy French name for vegetable platter. Traditionally, crudite refers to an appetizer of raw vegetables, served whole or sliced, with dips for dipping. The term “crudites” actually means “raw things”—although some crudite veggies are blanched briefly for easier noshing.
What is a crudite platter vs. charcuterie board?
Both a vegetable crudite platter and a charcuterie board make for excellent, shareable party appetizers, but the two are not the same. A crudite platter is a tray of chopped veggies and dips, whereas a charcuterie board is filled with meats and cheeses. (“Charcuterie” means “cooked flesh,” originally referring to shops selling pork meats in 15th century France.)
How to Cut Crudites Vegetables
Generally, the best rule of them when making a vegetable crudites is to think about the size of the bite that you want to take. Cut both your veggies into slices, pieces, or florets that are a good size for dipping! They should be sturdy enough for dipping, yet still bite-sized. (This goes for raw or blanched veggies—they will not shrink much in size after blanching.
How to Blanch Vegetables for a Crudite Platter
In some cases, you may choose to serve a crudite platter consisting of all raw vegetables, and it’d be delicious! However, I find that blanching can make some vegetables more palatable and easier to eat. Blanching simply means boiling your vegetables very briefly, so the fibers soften up slightly and the color becomes more vibrant. To blanch:
- Add chopped vegetables to boiling water for 1-3 minutes. (I think 90 seconds is perfect!)
- Transfer to an ice bath to cool, then drain.
Vegetable Crudite Platter Tips
- Choose your veggies wisely. Try to use produce that’s fresh and in season! Incorporate a colorful variety of veggies. Consider what you’d like to serve raw, and whether you’d like to blanch some of the vegetables.
- Blanch tougher vegetables. In my experience, veggies like cauliflower, broccolini, carrots, and green beans are tastier and easier to eat in a crudites after blanching them. (Avoid blanching vegetables that are flimsy or have a high water content, like leafy greens, cucumbers, or tomatoes.)
- Add additional dippers for a crudite-meets-charcuterie hybrid! Although this is a vegetable crudite platter, you don’t have to limit yourself to veggies only. Consider adding crackers, nuts, olives, or even meats and cheeses for a more diverse platter.
What are crudites usually served with?
Every batch of crudite veggies needs to be served with a tasty assortment of dips! Get creative with your favorite dips, dressings, and spreads to make those raw veggies more fun to eat. For inspiration, here are some of my favorite crudites dip ideas:
- Hummus or bean dip
- Vinaigrette dressing
- Ranch dip or dressing
- Onion dip
- Olive tapenade
- Labneh or Indian raita
- Honey mustard dip
- Cheese dip or vegan queso
- Pimiento cheese
- Spinach artichoke dip
To see how this crudite platter is made, watch my Back to School Bento Box Lunches video!
Rainbow Vegetable Crudite Platter
- little gem lettuce
- colorful baby tomatoes
- cucumber, sliced
- watermelon radish, sliced
- petite carrots , (regular or rainbow)
- cauliflower, florets, (white, green, or purple*)
- *I recommend boiling purple cauliflower last/separately because the color will leach into the water and turn your other vegetables purple!
- Cut raw vegetables to desired sizes for serving. Prepare vegetables for blanching: remove stalks and leaves as needed and cut into even-sized pieces.
- Boil a large pot of water with a pinch of salt.
- Add veggies to boiling water for 90 seconds, or anywhere from 1-3 minutes. (Go for just 1 minute if you prefer your veggies firmer, or up to 3 minutes for softer veggies. Boil to your desired level of firmness! Some people change the length of time per vegetable, but I think it’s easier to just do them all together at once.)
- Prepare an ice bath by filling a large bowl with water and adding ice cubes.
- Remove vegetables with a slotted spoon and add them directly into the ice bath to stop the cooking process.
- Drain when cooled, after about 3 minutes.
- Serve blanched vegetables on a platter with additional raw veggies and desired dips, and enjoy!