There is something incredibly inviting about a brightly colored, fresh Vegetable Platter with Coconut Aminos Dipping Sauce Recipe that not only looks stunning but tastes deliciously vibrant. This dish effortlessly combines crisp, crunchy vegetables with a savory, slightly sweet, and tangy coconut aminos dipping sauce that elevates every bite. Whether you’re hosting a gathering, looking for an easy snack, or wanting a wholesome appetizer, this recipe brings together simple ingredients in a way that feels both nourishing and exciting. It’s the perfect balance of freshness, flavor, and a little bit of indulgence thanks to the rich umami of coconut aminos.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Vegetable Platter with Coconut Aminos Dipping Sauce Recipe serves a essential role — from color and crunch to the bold, complex flavors of the dipping sauce. The beauty lies in their simplicity and how they harmonize to create a dish that’s as pleasing to the eye as it is to the palate.
- Baby carrots: Naturally sweet and crunchy, they add vibrant orange color and texture.
- Cherry tomatoes: Juicy bursts of brightness that balance the other vegetables’ earthy flavors.
- Cucumber slices: Cool and refreshing, perfect for cleansing the palate between dips.
- Bell pepper strips (red, yellow, green): Sweet and crisp with a gorgeous rainbow of colors to make your platter pop.
- Sugar snap peas or green beans (blanched): A tender snap of freshness with a mild green sweetness.
- Broccoli florets (blanched): Adds a satisfying, slightly nutty crunch after blanching softens their bite.
- Cauliflower florets (blanched): Mild and tender with a subtle earthiness that complements the other veggies.
- Avocado (optional, sliced): Creamy texture and rich flavor, adding a luxurious contrast.
- Fresh herbs for garnish (optional): Adds an aromatic lift and beautiful finishing touch.
- For the Coconut Aminos Dipping Sauce: ¼ cup coconut aminos, the gluten-free, soy-free magic that delivers umami flavor without overpowering.
- Rice vinegar: Provides the perfect tangy acidity to brighten the sauce.
- Sesame oil: A little drizzle of this intensifies the sauce with its toasty, nutty notes.
- Honey or maple syrup (optional): Just a hint of sweetness to balance the salty and acidic elements.
- Grated fresh ginger: Adds a spicy, invigorating kick that awakens the senses.
- Minced garlic clove: Delivers robust depth and a slight pungency that rounds out the flavor.
- Pinch of red pepper flakes or chili oil (optional): For those who like a little heat to complement all the flavors.
How to Make Vegetable Platter with Coconut Aminos Dipping Sauce Recipe
Step 1: Prepare and Arrange the Vegetables
Start by washing and trimming all your vegetables. For the broccoli, cauliflower, and sugar snap peas or green beans, blanch them gently in boiling water for 1 to 2 minutes to soften their texture while maintaining crispness and color. Immediately transfer these to ice water to halt cooking and preserve their vibrant look. Drain and pat dry thoroughly to prevent sogginess. Arrange all the vegetables on a large platter, grouping similar colors or textures together to create a visual feast that invites everyone to dive in.
Step 2: Mix the Coconut Aminos Dipping Sauce
In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, honey or maple syrup if you’re using it, fresh grated ginger, minced garlic, and a pinch of red pepper flakes or chili oil if you fancy a bit of spice. Taste the sauce and adjust any elements to your liking — maybe another splash of rice vinegar for tang, or a bit more honey for sweetness. This sauce is your flavor powerhouse, bringing a perfect balance of salty, tangy, sweet, and spicy notes that make your vegetables sing.
Step 3: Serve and Enjoy
Serve the vegetable platter chilled or at room temperature with your coconut aminos dipping sauce on the side. If you want, garnish with fresh herbs like cilantro or parsley, or sprinkle sesame seeds over the sauce for an added texture boost. The contrast between crisp fresh veggies and the luscious, savory dip will have everyone reaching for more!
How to Serve Vegetable Platter with Coconut Aminos Dipping Sauce Recipe
Garnishes
Fresh herbs such as cilantro, parsley, or chives provide an aromatic freshness that elevates the entire platter. Toasted sesame seeds or chopped nuts add a delightful crunch and subtle nuttiness that complements the dipping sauce beautifully.
Side Dishes
Pair this platter with light grains like quinoa or brown rice for a complete meal, or alongside some roasted chickpeas or hummus for added protein and texture diversity. It’s perfect as a starter or alongside your favorite main course to add a colorful, healthful boost.
Creative Ways to Present
Try layering your vegetables in rainbow order for a stunning visual, or arrange them in concentric circles to create an eye-catching centerpiece. Use small bowls for the dipping sauce garnished with herbs or chili flakes placed strategically around the platter encourages sharing and mingling at gatherings.
Make Ahead and Storage
Storing Leftovers
Store leftover vegetables and dipping sauce separately in airtight containers in the refrigerator. The veggies will stay crisp and fresh for up to 2 days, while the dipping sauce can last up to a week, ensuring you have a quick and healthy snack ready whenever you want.
Freezing
Since the platter relies on fresh, crisp vegetables it’s not ideal to freeze the prepared vegetables. However, the coconut aminos dipping sauce freezes quite well. Pour your sauce into an ice cube tray, freeze, and then store the cubes in a freezer bag to enjoy small portions later.
Reheating
As this dish shines best served fresh or chilled, reheating isn’t recommended. If you’ve blanched veggies and want a warmer option, warming them quickly in a skillet before plating is a better alternative than microwaving, which can make them mushy.
FAQs
Can I use other vegetables in the Vegetable Platter with Coconut Aminos Dipping Sauce Recipe?
Absolutely! Feel free to substitute or add veggies like radishes, snap peas, celery sticks, or even roasted vegetables according to your taste and what’s in season.
Is the coconut aminos dipping sauce suitable for people with soy allergies?
Yes, coconut aminos is a fantastic soy-free and gluten-free alternative to traditional soy sauce, making this dipping sauce an ideal choice for those with soy sensitivities.
Can I make the dipping sauce vegan?
Definitely! Simply use maple syrup instead of honey for sweetening the sauce, and you’ll have a completely vegan-friendly dip that’s just as delicious.
How long can I prepare the platter in advance?
You can prepare and blanch the vegetables a few hours ahead and keep them chilled until serving. However, assemble the platter and add delicate items like avocado right before serving for the freshest presentation.
What’s the best way to keep the veggies crisp?
Store vegetables in cold water in the refrigerator up to a day before serving, and drain them well before plating. This helps maintain their crunch and freshness when ready to eat.
Final Thoughts
This Vegetable Platter with Coconut Aminos Dipping Sauce Recipe is truly one of those dishes that brings simple ingredients to life with big, bold flavor and beautiful presentation. It’s easy to make, healthy, and versatile enough for any occasion. I hope you give it a try and enjoy sharing it with friends and family as much as I do. It’s a vibrant reminder that eating well can be effortless and downright delicious!
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Vegetable Platter with Coconut Aminos Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Appetizer, Snack
- Method: Blanching, No-Cook
- Cuisine: American, Asian-Inspired
- Diet: Gluten Free, Vegan
Description
A vibrant and healthy vegetable platter served with a flavorful coconut aminos dipping sauce. This easy-to-assemble appetizer features a mix of fresh and blanched vegetables paired with a tangy, soy-free sauce that’s perfect for gluten-free and vegan diets.
Ingredients
Vegetables
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 1 cup cucumber slices
- 1 cup bell pepper strips (red, yellow, green)
- 1 cup sugar snap peas or green beans (blanched)
- 1 cup broccoli florets (blanched)
- 1 cup cauliflower florets (blanched)
- 1 avocado (sliced, optional)
- Fresh herbs for garnish (optional)
Coconut Aminos Dipping Sauce
- ¼ cup coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon grated fresh ginger
- 1 small clove garlic (minced)
- Pinch of red pepper flakes or chili oil (optional)
Instructions
- Prepare the Vegetables: Rinse all vegetables thoroughly. Blanch firmer vegetables like broccoli florets, cauliflower florets, and sugar snap peas or green beans by boiling them for 1–2 minutes then quickly transferring them to ice water to halt cooking. Drain and pat dry.
- Arrange the Platter: On a large serving platter, arrange the baby carrots, cherry tomatoes, cucumber slices, bell pepper strips, blanched broccoli, cauliflower, and snap peas or green beans. Group vegetables by color or type to enhance visual appeal. Add sliced avocado and fresh herbs for garnish if desired.
- Make the Dipping Sauce: In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, honey or maple syrup (if using), grated fresh ginger, minced garlic, and a pinch of red pepper flakes or chili oil. Taste and adjust seasonings as needed.
- Serve: Serve the vegetable platter chilled or at room temperature with the dipping sauce on the side, garnished with fresh herbs or sesame seeds as desired.
Notes
- Coconut aminos are a gluten-free and soy-free alternative to soy sauce, ideal for Whole30, paleo, or gluten-sensitive diets.
- Add sliced avocado or roasted chickpeas to the platter for extra texture and variety.
- Blanching vegetables enhances their color and texture but is optional for a completely raw platter.
- The dipping sauce can be stored in the refrigerator for up to 3 days.
