crudités

Crudités are a selection of raw vegetables served as an appetizer, typically arranged on a platter with a dipping sauce. The term is French and literally means raw things. In traditional usage, crudités are presented with a light dip such as vinaigrette or an herb-based sauce; the concept has become widespread in many cuisines as a simple, vegetarian starter.

Common vegetables used for crudités include carrots, celery, radishes, cucumber, bell peppers, cherry tomatoes, broccoli and cauliflower florets, fennel, and sometimes asparagus or sugar snap peas. The vegetables are usually washed and cut into uniform sticks or bite-sized pieces to facilitate dipping and even cooking-free texture. They are commonly served chilled or at room temperature and are often prepared shortly before serving to maintain crispness.

Dips accompanying crudités vary widely. Classic options include a light vinaigrette or herb-infused oil, aioli, yogurt- or sour cream-based dips, ranch-style dresses, or creamy hummus. Dips can be dairy-based or dairy-free, with flavors ranging from lemon and dill to garlic and chili. Some presentations pair crudités with multiple dipping choices to suit different tastes.

Crudités are commonly offered as hors d'oeuvres at gatherings, buffets, and parties and are valued for their freshness, versatility, and compatibility with various dietary needs, including vegetarian, vegan, and gluten-free diets. Nutritionally, they provide fiber, vitamins, and minerals with relatively low calories, though nutrient density can vary by vegetable.