Crudités are simply raw vegetables cut into manageable pieces designed to be used for snacking.  They are usually served with dips.  Some vegetables are fine raw, others are a bit better if very lightly blanched first.  And when thinking of vegetables to use for crudités, think outside the box.  Carrot and celery sticks are fine, but there are other wonderful vegetables than lend themselves well.

Vegetables that are appropriate for crudités include:

Asparagus – (raw or very lightly blanched) Broccoli florets – (best lightly blanched) Carrots Cauliflower florets – (raw or very lightly blanched) Celery Chayote Cherry tomatoes Chunks of red cabbage Cucumber Edible pod Snow peas Edible pod sweet peas Fennel root Green beans Jicama Miniature ears of corn Radishes Small green onions Small inner leaves of Romaine lettuce Small mushrooms Sweet peppers – (all colors) Sweet purple onion Zucchini slices