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Carrots And Celery.JPG
A celery and carrot crudité platter
Course Hors d'oeuvre
Place of origin France
Main ingredients Raw vegetables, vinaigrette or dipping sauce
Cookbook: Crudites  Media: Crudites

Crudités are traditional French appetizers consisting of sliced or whole raw vegetables[1] which are sometimes dipped in a vinaigrette or other dipping sauce. Crudités often include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears; sometimes olives, depending on local custom.

Healthy eating[edit]

Crudités are generally quite high in healthy nutrients and dietary fiber, and low in calories, fats, sodium, sugars, and cholesterol. However, the accompanying dip can be high in sodium, sugar, and possibly fats, although in the case of a vinaigrette, salsa or hummus typically not in saturated or trans fats. Other dips, such as cheese sauces or dips based on cream, sour cream, or mayonnaise, may have high saturated fat content.

Note that crudités alone do not make for a complete meal, since they lack some nutrients, such as protein, unless a high-protein dip such as hummus is used.[citation needed]

Since they are uncooked, crudités must be washed carefully to remove any bacterial contamination. Some dips may also spoil quickly, if left warm and uncovered. Placing the dip, and perhaps the vegetables, in an ice-water bath will slow bacterial growth, as will covering them when they are not being served.[citation needed]

See also[edit]


  1. ^ Jessica (2012-12-05). "What Are The Crudités?". Retrieved 2013-04-04.