Description
A fresh and colorful vegetable platter served with a savory and slightly sweet coconut aminos dipping sauce. This no-cook recipe is perfect for a healthy snack, appetizer, or side dish, offering a variety of crisp, raw veggies that cater to vegan, gluten-free, paleo, and Whole30 diets.
Ingredients
Scale
Vegetables
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 1 cup cucumber slices
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
Dipping Sauce
- ½ cup coconut aminos
Instructions
- Prepare Vegetables: Wash all vegetables thoroughly under cold running water. Peel or slice as necessary, cutting them into bite-sized pieces for easy eating.
- Arrange Vegetables: On a large serving platter, arrange the baby carrots, cherry tomatoes, cucumber slices, broccoli and cauliflower florets, sliced red and yellow bell peppers, and snap peas in sections or in a circular pattern to create an appealing visual display.
- Prepare Dipping Sauce: Pour the coconut aminos into a small bowl. For extra flavor, optionally add a pinch of garlic powder, chili flakes, or a squeeze of lemon juice to the coconut aminos and stir well.
- Serve: Place the dipping bowl in the center of the vegetable platter. Serve immediately as a healthy, fresh snack, appetizer, or side dish.
Notes
- Coconut aminos is a soy-free, lower-sodium alternative to soy sauce with a slightly sweet and savory flavor.
- Enhance the dipping sauce by adding a pinch of garlic powder, chili flakes, or lemon juice for extra zing.
- This platter is best served fresh but can be prepped ahead and refrigerated for up to 4 hours.
- Feel free to substitute or add other fresh vegetables like celery, radishes, or asparagus for variety.
