Arrange a colorful raw food platter: Crudités recipes for the perfect summer party

Many local vegetables are in season, especially in summer. A good reason why the so-called vegetable platters are so popular. The crudités (the term is derived from French and stands for raw food starters) were considered a cheap option for a quick starter when suddenly many friends came to visit. In the meantime, however, they have sneaked into the hearts of amateur chefs. Skilfully combining different types of vegetables and serving them with a delicious dip is an art in itself and often requires careful preparation. We show you 10 ideas how you can arrange a colorful raw food platter. The more creative the arrangement, the better!

Arrange raw food platter: finger food for the party

Serving raw food platter with cheese and meat garnish Ideas for party finger food

Would you like to surprise your family and friends on a special occasion and organize a party? Then you should consider what you are going to serve. Who ultimately wants to sweat for hours in the kitchen or spend the whole party grilling? If you serve a raw food platter, you save yourself a lot of effort and can refill it in a flash if necessary. The vegetable platters are not only delicious, but also healthy and good for the body. Here are some basic principles to keep in mind when serving.

Arrange colorful vegetable platters for party with Creme Fraichet Dip

  • Wash all ingredients thoroughly. You should always wash the vegetables under running water. The rule of thumb applies even to vegetables that you peel, such as carrots.
  • If possible, use organic vegetables.
  • Raw nuts, seeds and kernels (with the exception of peanuts and macadamia nuts) are best left to soak in cold water overnight. Dissolve half a teaspoon of salt in the water. The next morning you should put the nuts, seeds and kernels in a fine sieve and wash them again under running water.
  • To be on the safe side, you can roast the nuts, seeds and kernels in the oven at 100 degrees Celsius without convection for 2 hours.
  • Not all vegetables taste best raw. There are several types of vegetables that taste significantly better when you pour hot water over them first. These include, for example, asparagus, beetroot, broccoli and peas. Just put the vegetables in a deep sieve and pour boiling water over them.

Arrange colorful vegetable platters: raw vegetables platter with humus made from carrots and turmeric

Arrange vegetable platters. Serve humus with raw vegetables as a starter

Ingredients for the hummus:

  • 4 – 5 medium-sized carrots, peeled and roughly chopped
  • 1 clove of garlic
  • 1 teaspoon turmeric, freshly ground
  • Juice and zest of two organic lemons
  • 5 tbsp olive oil
  • Pinch of sea salt and pepper
  • 2 teaspoons of sunflower seeds, roasted
  • 2 teaspoons of fresh mint leaves, finely chopped
  • Sumac, a spice with a sour taste from the Middle East

Ingredients for the vegetable platter:

  • 3-4 large radishes
  • 5 carrots
  • 20 pea pods
  • Cauliflower, 4-5 florets
  • 1 cucumber, cut into pieces


  1. Fill a large bowl with water and ice.
  2. Put water in a small saucepan and bring to a boil.
  3.  Add the carrots and cook for several minutes.
  4.  Remove the carrots from the pan and add them to the bowl with cold water and ice.
  5.  Put the carrots, the clove of garlic, the turmeric, the grated zest of the lemons, the freshly squeezed lemon juice and 50 ml of water in a deep bowl. Puree with the hand blender to a smooth mass. Then gradually add the olive oil, stirring constantly. Season to taste with salt and pepper. Garnish with the sunflower seeds and mint.
  6. Pour the hummus into a mason jar. Season with sumac and refrigerate.
  7. Arrange the different vegetables on a wooden plate and serve with the hummus.

Raw food platter with pesto and white bean dip

Raw food platter for party with white bean dip

Ingredients for the pesto:

  • 1/2 handful of hemp seeds
  • 1 small clove of garlic
  • 2 handfuls of baby spinach, fresh
  • 2 teaspoons of lemon juice
  • 1/4 cup of olive oil
  • sea-salt
  • Pepper, freshly ground

Ingredients for the dip:

  • 240 g canned Canellini beans, washed and drained
  • 2 teaspoons of olive oil
  • 3 teaspoons of lemon juice
  • 1 teaspoon of warm water
  • 1 small clove of garlic
  • 1/2 teaspoon sea salt
  • 1/2 handful of dill

Ingredients for the raw food platter:

  • green cauliflower, florets
  • Different types of radishes, including “Watermelon” radishes, “French Breakfast” and “Dark Red Giant” radishes, halved
  • Carrots, cut in half
  • Cheeses: Manchego, Brie and White Cheddar (a hard cheese from Ireland)
  • Tamari almonds
  • dried cranberries
  • optional: pita bread
  1. Put the ingredients for the pesto in a blender and puree to a smooth mass. Put in a cool place.
  2. Then put the ingredients for the dip (without the dill) in the mixer and stir to a creamy mass. Add the dill and chill.
  3. Arrange the raw food platter and serve with the dip and pesto.

Crudités with sour cream dip and hummus

Crudite dish Recipe for a colorful vegetable platter with dip

Ingredients for the sour cream dip:

  • 1 teaspoon garlic, yellow, finely chopped
  • 1 clove of garlic, pressed
  • 1 teaspoon basil leaves, chopped
  • 1 teaspoon dill, chopped
  • 1 teaspoon parsley, chopped
  • 1 teaspoon sea salt
  • a pinch of freshly ground pepper
  • 2 teaspoons of lemon juice
  • 200 g sour cream or crème fraîche

Ingredients for the vegetable platter:

  • Carrots
  • Cucumber
  • red and yellow peppers
  • peas
  • Asparagus, steamed
  • nuts
  • Olives
  • Cherry tomatoes
  1. Wash the vegetables, peel them if necessary and arrange them on a wooden plate.
  2. Puree the ingredients for the sour cream dip in a blender.
  3. Prepare the hummus according to the recipe above in the article.
  4. Serve.

Arrange the vegetable platter with tzatziki and salad

Serve vegetable platter with tzatziki sauce Ideas for finger food for parties

Ingredients for the tzatziki sauce:

  • 1/2 cucumber, peeled
  • 200 ml Greek yogurt
  • 1 clove of garlic, pressed
  • Zest and juice of one lemon
  • 2 teaspoons of mint, fresh, chopped
  • Sea salt and pepper, freshly ground

Ingredients for the vegetable platter:

  • peas
  • Romaine lettuce
  • endive
  • cucumber
  • zucchini


  1. Grate the cucumber for the tzatziki sauce and place it in the center of a linen cloth, then tie the four ends of the cloth and squeeze out the liquid. Add the remaining ingredients and stir everything well. Chill the dip for an hour.
  2. Arrange the vegetables on the wooden plate, season with herbs of your choice and sea salt and serve with the cooled dip.

You can find further suggestions for delicious and beautifully arranged raw food platters in the photo gallery below.

Vegetable platter with dip for Caeser salad

Crudite with raw vegetables and Caeser salad dip

Vegetable platter with humus and sun-dried tomatoes with feta cheese

Vegetable platter serving raw vegetables ideas for summer finger food

Asian style raw food platter with ponzu dip

Asian style raw food platter with ponzu sauce

Vegetable platter with peppers and baba ghanoush

Make your own raw food platter with Dip Baba Ghanoush

Arrange the raw food platter: vegetables and white bean dip

Raw food platter with vegetables and white bean dip for party