27 raw vegetable recipes

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Quick, easy and delicious. An ideal week day dinner.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.