Full of flavor and nutrients, Mexican crudités is one of my go-to snacks for a healthy pick-me-up. Plus, it’s super easy and can be made in advance making it a great recipe for meal prep. Vegan. Raw. Whole 30. Gluten-Free. Dairy-Free.
My favorite part about traveling is eating. Most of my itineraries revolve around food. I love taking cooking classes, going on market tours, and exploring all the different flavors of the region. On a trip to Puerto Vallarta I discovered one of Mexico’s best appetizers. They serve this usually as you sit down at a restaurant much like chips and salsa is served in the states. The raw vegetables come pre-seasoned, or naked with a ramekin of the spice mixture allowing the eater to season to taste. It’s delicious, so let’s get to the good stuff…
Tips for making Mexican Crudités – Botanas Vegetales con Chile y Limón
Use On-Hand Vegetables. Make it year-round with whatever vegetables are in season. It goes great with vegetables that have a nice crunch. Feature carrots, celery, jicama, radishes, cucumbers, etc. Try something new!
Season or Serve on the Side. Mix the chili powder and salt together. Sprinkle and serve, or allow eaters to season to taste by placing the chili-salt mixture in a ramekin with a spoon. Feel free to experiment with the seasoning. Sometimes I add oregano. Let me know what you create in the comments section.
For Food Prep. Cut the veggies in advance and store wrapped in a wet paper towel or cloth. Do not add the seasoning as the salt will pull moisture away from the vegetables making them dry and the lime can add an unwanted bitterness. Mix the seasoning together and store separately in an airtight container. Cut the limes fresh before serving.
Make it with… I love serving this as a light appetizer with my roasted kabocha squash mole or any other heavy main course.
Leftovers. When there are too many vegetables to eat, place them in a jar or other glass container. Add a pinch of salt, some whole black peppercorns, some whole coriander seeds, a sliced jalepeño or serano pepper. Pour white vinegar to the top, cover, and refrigerate. You now have some pickled veggies to add to salads, tacos, and more. Enjoy!
Health Talk
Please take my advice as you would from a friend. I am not a doctor, dietitian, or nutritionist. I have a passion for health and cooking. My hope is to bring you information that will help you live a health-filled life.
Firstly, Celery isn’t just low in calories. It is high in antioxidants and anti-inflammatories, helping to fight cardiovascular disease, arthritis, and diabetes. Celery is also high in fiber, supporting good digestion.
Carrots are good for your eyesight since they are full of beta-carotene and lutein. Furthermore, they are full of antioxidants and also contain fiber and potassium, which help manage blood pressure.
Moreover, radishes are also low in calories, but high in vitamin C, making them a good choice to boost your immune system. As a cruciferous vegetable, radishes also help to prevent cancer
Jicama is low in calories and is nutrient dense. Furthermore it’s a great source of the prebiotic fiber, inulin, fiber, as well as vitamin C. Particularly good for improving gut health, heart health and for people with celiac disease.
Lastly, a one-cup serving of Mexican crudités is only 58 calories and offers 19%DV of fiber, 61%DV of vitamin A, 28%DV of vitamin C, and 5%DV iron. Check the sources at the bottom of this post for more information about these healthy ingredients.
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Mexican Crudités
- Prep Time: 15 Min
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Snacks
- Method: Raw
- Cuisine: Mexican
Description
Full of flavor and nutrients, Mexican crudités is one of my go-to snacks for a healthy pick-me-up. Plus, it’s super easy and can be made in advance making it a great recipe for meal prep. Vegan. Raw. Whole 30. Gluten-Free. Dairy-Free.
Ingredients
- 2 Carrots, quartered lengthwise and cut in half
- 1 Jicama, peeled, cut into sticks
- 1 bunch radishes, tops removed, sliced in half
- 2 stalks celery, cut into sticks
- 1/4 tsp salt
- 1 tsp ancho chili powder
- 1 lime
Instructions
- Cut Vegetables. Cut long vegetables such as carrots, celery, jicama into sticks. Cut short vegetables such as radishes in half.
- Mix Spices. Mix ancho chili powder and sea salt together. Either sprinkle to taste or serve in a ramekin alongside vegetables.
- Serve with Lime. Place lime wedges on serving platter to squeeze just before eating.
Notes
For Food Prep. Cut the veggies in advance and store wrapped in a wet paper towel or cloth. Do not add the seasoning as the salt will pull moisture away from the vegetables making them dry and the lime can add an unwanted bitterness. Mix the seasoning together and store separately in an airtight container. Cut the limes fresh before serving.
Leftovers. When there are too many vegetables to eat, place them in a jar or other glass container. Add a pinch of salt, some whole black peppercorns, some whole coriander seeds, a sliced jalepeño or serano pepper. Pour white vinegar to the top, cover, and refrigerate. You now have some pickled veggies to add to salads, tacos, and more. Enjoy!
Serving suggestion: Make it with my roasted kabocha squash mole!
Keywords: raw, crudités, Mexican, snack, appetizer, vegan, vegetables, gluten-free
Read on about the ingredients featured in this recipe:
Medical News Today, Health Benefits and Risks of Celery
Healthline, Carrots 101: Nutrition Facts and Health Benefits
WebMD, Are Radishes Good For You?
Medical New Today, What are the Health Benefits of Jicama?
