Crudité Platter

February 16, 2016


A couple of weeks ago, I shared pictures from a baby shower brunch I hosted. For an appetizer, I created this crudité dish. When I was reading Modern Mix, by Eddie Ross, I was inspired by his beautiful crudité platter.

eddie ross crudite

Isn’t that so pretty? I wanted to replicate something close to this but when I went to the grocery store, they only carried purple cabbage. I decided purple cabbage was better than no cabbage. You’re supposed to peel back the layers of the cabbage and place the sliced veggies in and around them. You use a melon baller to hollow out the center of the cabbage to add the dressing. 



Try to use a pretty dish or bowl to hold the cabbage. I thrifted this beauty a while ago for a couple bucks. 


So, the purple cabbage was a bit difficult because it didn’t peel back like the leafy green cabbage. My veggies aren’t as pretty as Eddie’s but I ended up liking the bold color of the cabbage. I added sliced celery, red pepper, carrots, and green pepper.


A little messy, crazy, and colorful. Ha, kinda like me! 


The girls at the brunch didn’t realize it was an appetizer until I started eating it. They thought it was a centerpiece. Mmmmm yummy centerpiece.


It’s definitely one way to take up the veggie platter by a notch. The middle held the ranch dressing perfectly. 


Simple with a bold punch! Try it! Your friends will totally be impressed. 

Have a great day, friends!


For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life. John 3:16

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