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
Scale
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.
