Vihannespaljat

Vihannespaljat is a Finnish term used to describe a dish or presentation in which vegetables are the central element. The word is a compound of vihannes (vegetable) and paljat (platters or dishes), and its exact usage varies by context. In everyday language, vihannespaljat can refer to crudités-style selections of raw vegetables served with dip, or to a more substantial platter featuring a variety of cooked and raw vegetables as a side dish or appetizer.

Typical components include raw carrot and cucumber sticks, bell pepper slices, cherry tomatoes, broccoli florets, cauliflower, radishes, and sometimes olives or avocado. Dips such as yogurt-based sauces, hummus, tzatziki, or olive oil with herbs are often served alongside. Variations may include blanched or roasted vegetables to add color and flavor, depending on season and preference.

Preparation generally involves washing and cutting vegetables into uniform sticks or bite-sized pieces, arranging them attractively on a large platter, and offering one or more dips. Some presentations purposefully separate colors or vegetables to create visual appeal and may use dressings or light seasonings to enhance flavor.

Nutritively, vihannespaljat provide dietary fiber, vitamins, and minerals, while typically being low in fat. They fit vegetarian and vegan diets and can function as a light starter, a side dish, or a party snack. As a term, vihannespaljat is somewhat informal and regional usage may vary, but it commonly denotes a vegetable-forward platter or assortment.

See also crudités, vegetable platter, Finnish cuisine.