A holiday table adorned with decorative vegetables is pleasing to the eye as well as appetizing! Making fresh vegetables look like the pros do does not have to be difficult.
How to Create Beautiful Vegetables
Holidays, birthdays, barbecues. It doesn’t matter what the occasion, a board full of colorful, creatively cut raw vegetables is always a huge hit.
Vegetables are good for you, and honestly we don’t get enough in our diets. There’s something about pretty food that makes it more inviting, so entice your family with these decorative vegetable tips and ideas.
Cucumbers
Cut off both ends of a washed cucumber. With a potato peeler, peel one strip all the way down the cucumber. Move over about the width of the strip you just peeled and leave the skin intact. Peel again, then leave the skin again, causing a striping effect all the way down the cucumber. Slice cucumber into 1/4 inch thick rounds.
Cored Cucumbers
Cut off both ends of a cucumber. With a potato peeler, peel entire cucumber. Slice in half lengthwise. Gently scoop out the seeds of the cucumber by loosening with a knife and removing with a spoon. Slice into 1/4 inch thick slices, creating half moons. You can also create slices similar to donut holes by cutting the ends off, peeling, then cutting in half, but not lengthwise. Then carefully remove the pulp with a knife. Slice as above.
Crinkle Carrots
Peel carrots, cut off ends and cut in half lengthwise. Use a potato crinkler (a tool for making crinkle fries) to create these attractive vegetables (pictured).
Julienne Carrots
Peel carrots, cut off ends. Slice carrots into thin strips, about 1/4″ thick.
Zucchini Hearts
Cut off the ends of a zucchini and slice into rings. Using a small heart-shaped cookie cutter or a sharp knife, cut rings into heart shapes.
Radish Flowers
Use a paring knife to cut through halfway vertically zigzagging all the way around the center of the radish until the cuts meet. Place in iced water for 30 mins.
Other Vegetables
- Celery looks wonderful if you don’t cut off the leafy ends.
- Scallions (green onions) and sliced bell peppers look beautiful all on their own and require no further decorations.
- Cherry tomatoes are also lovely, but you may slice them in half if you like, gently empty them and fill with tuna fish.
- Broccoli and cauliflower spears need no dressing up, and let’s not forget sliced boiled eggs.
Veggie Holders
Yellow, red and/or green peppers make a great accent to your picnic or holiday table. Simply cut open the top and clean out the seeds. Fill with sliced peppers of another color, celery, carrot spears, or breadsticks. The possibilities are endless!
As you can see, creating a gorgeous, healthy edible display isn’t difficult. And if you’re feeling fancy, the French name for it is a crudite platter. Impress your guests this holiday season!
Some Dip Recipes for Your Veggie Tray
- Buttermilk Ranch Dressing
- Creamy Dill Dressing
- How to Make Hummus
- Cranberry Cheese Ball
- Baba Ganoush Hummus
- Creamy Onion Dip
- Gouda & Sun-Dried Tomato Cheese Ball
- Skinny French Onion Dip
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How to Create Decorative Vegetables
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- Cucumbers
- Carrots
- Zucchini
- Radishes
- Bell Peppers
- Celery
Things You’ll Need
Instructions
Cucumbers
- Cut off both ends of a washed cucumber. With a potato peeler, peel one strip all the way down the cucumber Move over about the width of the strip you just peeled and leave the skin in tact. Then peel again, then leave the skin again, causing a striping effect all the way down the cucumber. Slice cucumber into 1/4 inch thick rounds.
Cored Cucumbers
- Cut off both ends of a cucumber. With a potato peeler, peel entire cucumber. Slice in half lengthwise. Gently scoop out the seeds of the cucumber by loosening with a knife and removing with a spoon. Slice into 1/4 inch thick slices, creating half moons. You can also create slices similar to donut holes by cutting the ends off, peeling, then cutting in half, but not lengthwise. Then carefully remove the pulp with a knife. Slice as above.
Crinkle Carrots
- Peel carrots, cut off ends and cut in half length wise. Use a potato crinkler (a tool for making crinkle fries) to create these attractive vegetables (pictured).
Julienne Carrots
- Peel carrots, cut off ends. Slice carrots into thin strips, about 1/4″ thick.
Zucchini Hearts
- Cut off ends of a zucchini and slice into rings. Using a small heart shaped cookie cutter or a sharp knife, cut rings into heart shapes.
Radish Flowers
- Use a paring knife to cut through half way vertically zigzagging all the way around the center of the radish until they cuts meet. Place in iced water 30 mins. (visual here https://cookpad.com/uk/recipes/9906159-how-to-carve-flower-radish)
Other Vegetables
- Celery looks wonderful if you don’t cut off the leafy ends. Scallions (green onions) and sliced bell peppers look beautiful all on their own and require no further decorations. Cherry tomatoes are also lovely, but you may slice them in half if you like, gently empty them and fill with tuna fish. Broccoli and cauliflower spears need no dressing up, and let’s not forget sliced boiled eggs.
Veggie Holders
- Yellow, red and/or green peppers make a great accent to your picnic or holiday table. Simply cut open the top and clean out the seeds. Fill with sliced peppers of another color, celery or carrot spears or bread sticks. The possibilities are endless!
Amanda Davis
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Blanca Nieve Terkiel says
Very great ideas! I will surellly use them on my table!!
Tammy says
Beautiful