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
