My favorite raw veggies and accompanying dips

May 13, 2013 at 8:16 pm (unrated, Vegetable dishes)


To use up the vegan cashew “cream cheese” I made last week, I’ve been eating  a lot of raw veggies (or crudité, if you prefer the more sophisticated French term).  A number of my friends have been surprised at some of the veggies I like to eat raw, so I thought I’d share a list with my blog readers.

First of all, there are the obvious veggies that I think almost everyone would consider eating raw:

  • carrots (Fresh ones shouldn’t be bitter, if they are then use them for cooking or you can peel them, as the bitterness is just in the skin.)
  • celery (I usually cook with the outer stalks and save the tender inner stalks for eating raw.)
  • tomatoes (especially cherry tomatoes—yum)
  • cucumbers (I prefer the smaller crisper ones, but slices of the larger, softer ones are also nice.)
  • radishes (I like both the little round red ones and the larger kinds like Daikon.)
  • cauliflower
  • broccoli (But I rarely eat it raw, as I much prefer it cooked.)
  • bell peppers, esp. red ones
  • sugar snap peas or snow peas
  • jicama (But sadly I can’t get it here in Germany.)

Less commonly eaten raw, or at least as part of a crudite platter:

  • fennel (One of my favorites.  I love it braised, but it has a great texture and taste when eaten raw.)
  • Belgian endive (It’s great for dipping, and not nearly as bitter raw as it is when it’s cooked.  You can break off individual leaves but I usually just eat it from the pointy tip down to the base.)
  • green beans (Germans think that they’re poisonous when uncooked.  I looked it up and apparently they do contain high concentrations of lectins, which may be harmful when consumed in large quantities.)
  • white mushrooms (Apparently these can also contain a toxin—called agaratine—that cooking destroys.  It seems to be unknown to what extent this is really a problem, but to be on the safe side probably don’t eat raw mushrooms in large quantities.)

Some others that I often eat raw in salads but have not yet tried to use for dipping:

  • turnips (The little white ones have an amazing texture when raw, and a very mild taste.)
  • zucchini (It’s particularly nice shaved into thin strips with a vegetable peeler.)
  • beets (Usually grated in a salad–I’ve never tried thin slices.)
  • celery root (Usually grated in a salad)
  • cabbage (napa or regular green or red)

What did I miss?  What other vegetables do you like to eat raw?  And what are some of your favorite things to dip raw veggies into?

Here are a few (non-dressing) dip ideas from my blog:

What are your favorite veggie dips or spreads?

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4 Comments

  1. Jenny said,

    Homemade tahini with garlic and lemon! It’s my favorite summer snack! My favorite way to scoop it up is with belgian endive leaves, but I also love eating it with tiny cucumbers.

  2. Jenny said,

    Romesco may have knocked tahini out of the game!

    • captious said,

      Do you have a recipe for romesco Jenny?

      • Jenny said,

        I used this simplified one as a base, but roasted my own peppers and tweaked it based on a handful of other popular recipes:

        http://www.chow.com/recipes/30559-romesco-sauce

        I added hazelnuts and used sherry vinegar instead of red wine.

        Based on some of the versions I’ve had before, I haven’t quite hit my ideal recipe yet, but it’s still really good, and I think it will be a good foundation for further adjustments.

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