How to make a colorful raw food platter

A raw vegetable platter is a beautiful and delicious way to serve fresh vegetables as an appetizer or snack for any holiday or gathering.

Colorful raw food platter

If you want to prepare a raw food platter like the pros, then look no further! This step-by-step guide will help you prepare the perfect raw food platter for your next party. Scale it up or down depending on how many people you’re serving. Serve with your favorite dips like labne, hummus, Ceasar yogurt dip, babaganoush, and/or whipped feta dip. If you want to create more boards to accompany this, keep reading my guide how to make a sausage board is a must!

There is definitely an art to making a beautiful board, whether it’s a charcuterie board, raw food board, or cheese board. If you want to learn how to make beautiful boards then you will love this cookbook I’m obsessed with, That Cheese Plate Wants To Party by Marissa Mullen (Author), Sara Gilanchi (Illustrator). Her new book (available for pre-order, shipping April 11) includes forty new cheese boards for parties of all kinds, thoughtful drink combinations, color themes, flower arrangement tips, table setting ideas, playlists and cheesy party games, this is the ultimate guide to party planning. Your book is so visually appealing and so simplified that anyone can make it, as you can see here with this raw food plate.

“This elevated raw food plate channels warm summer days, refreshing breezes, outdoor gatherings and great conversations. Thick and creamy labneh mixes with chili onion crisp for a little kick, and sautéed garlic broccolini pairs with a herb tahini dip. Prepare to impress your guests while I let you in on a secret: all the items on this plate are Trader Joe’s.”

– a note from the author Marissa

How to make a raw food platter

1. Choose your vegetables: Choose from a variety of colorful vegetables such as orange and purple carrots, celery, Persian cucumbers, cherry tomatoes, colorful peppers, radishes, broccoli, fennel, radicchio, blanched colorful cauliflower, blanched green beans, artichoke hearts, blanched asparagus, endive, zucchini and/or snow peas. Wash and dry the vegetables thoroughly.
2. Cut and prepare vegetables: The prep time here will vary depending on what veggies you use and how many. Cut the vegetables into bite-sized pieces, strips, or wedges. For example, thinly slice the carrots and cucumbers, cut the celery into sticks, and cut the cauliflower into bite-sized florets. Make sure the vegetables are all roughly the same size and shape. Blanch and sauté vegetables that require cooking. Olives can also be added.
3. Choose a crisper: Depending on how many vegetables you have or how many people you are serving, choose one large platter or a couple of smaller plates.
4. Arrange vegetables: Then arrange the vegetables in colorful order on the vegetable tray (see below). You can group the vegetables by color or shape, or create a pattern or design using the different types of vegetables.
5. Add Dipping Sauces: Serve the crudité platter with a variety of dipping sauces such as hummus, ranch dressing, tzatziki, labneh, or a yogurt-based dip. You can also sprinkle some chili oil, sea salt, or fresh herbs over the veggies for added flavor.
6. Add textures: Add pita chips, sliced ​​baguette, seeded crackers, or gluten-free crackers for crunch.
7. Go ahead and serve: Serve the vegetable platter immediately or cover with cling film and refrigerate until ready to serve. You can even do this a day in advance.

More plates or boards for entertainment