There’s a reason why people bypass the crudité platter at parties.
Dry, crackly baby carrots… raw cauliflower… mystery dip with way too much garlic…
You know what I’m talking about?
The list goes on, but I’m sure you get the point. Fact of the matter is, the typical crudité platter seems like a chore. It’s obligatory. It’s the classic hors d’oeuvre that must make an appearance at every event.
But all it takes is a few simple swaps to transform predictable, into the ultimate party appetizer.
- Instead of baby carrots, or even regular orange carrots, look for rainbow colored ones. It’s a feast for the eyes! They’re in season late fall to early winter. I found mine at Trader Joe’s (shocking, I know).
- Swap out broccoli for crunchy, sugar snap peas. They’re sweet and nutty when eaten raw. I like to open up a few of the pods and sprinkle the peas around the plate.
- See those pretty pink slices? Those are watermelon radishes. They’re wonderfully crunchy and less peppery than regular radishes.
- Speaking of radishes, keep their leafy green tops attached. They’re perfectly edible. If they look all hungover and wilted, just pluck them off. No big deal.
- Yes, there’s raw cauliflower on that plate. And no, I’m not a hypocrite. The only way to get me to eat raw cauliflower is with creamy white miso dip. This stuff is legit.
To make the dip, I blend miso paste with yogurt, honey, rice wine vinegar and garlic (but only 1/4 clove). And it’s like no other crudité dip you’ve ever tasted.
Sweet, salty, and very addicting.
To keep it interesting, cut the vegetables into different shapes and sizes. I love thin slices of watermelon radish, tiny peas, and bulky cauliflower all on one plate. Arrange everything nicely with your creamy white miso dip in the center.
You’re all set.
- The dip can be made 1 day in advance. Keep covered and chilled until ready to use. Makes 1 scant cup. I’ve tried prepping the vegetables ahead of time, and although they looked okay, they’re more vibrant and fresh when sliced fresh.
- If you can’t find watermelon radishes, use thinly sliced regular radishes, leaving some whole with their leafy tops attached.
- White miso paste is easily available in most grocery stores.
- This recipe can be scaled up or down. I don’t use exact measurements for the vegetables (go with what you need).
For the Dip
- 3 tbsp. white miso paste
- 1/3 cup Greek yogurt
- ¼ garlic clove, grated
- 1–2 tbsp. honey
- 2 tbsp. rice wine vinegar
- ½ tsp. toasted sesame oil (optional)
- carrot sticks, assorted colors
- sugar snap peas
- 1 large watermelon radish, sliced thin
- cauliflower florets
- red radishes, left whole with their leafy green tops
- Add all of the dip ingredients to a bowl, starting out with 1 tablespoon of the honey. Whisk throughly to combine. Taste, and add the remaining tablespoon of honey if you’d like it sweeter. The flavor should be salty, tangy, and slightly sweet.
- Arrange the vegetables onto a serving platter. Open up a few of the sugar snap pods and sprinkle the peas around the plate.
- Serve with the dip on the side.