Spring Crudités Basket
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Create a beautiful spring crudités basket using fresh, seasonal vegetables arranged in a simple cabbage bowl. This elevated take on a classic vegetable platter is perfect for Easter, spring gatherings, or anytime you want a fresh and eye-catching appetizer.
Looking for a more traditional tray? Don't miss my classic Spring Crudités Platter with even more vegetable ideas and dips.
A Fresh Take on the Classic Crudités Platter
This spring crudités basket is a simple twist on the traditional vegetable tray. Using hollowed cabbage as a serving bowl and layering seasonal greens creates a display that feels abundant, fresh, and perfect for spring entertaining.
What You Need for a Spring Crudités Basket
You can customize this basket with your favorite vegetables and dips, but these are the key ingredients that give it its spring look and fresh flavor.
Spinach Dip
- Frozen spinach - thawed and squeezed dry
- Sour cream or yogurt - creamy base
- Garlic + lemon - for brightness
Optional Additional Dips
Crudite Basket
- Green cabbage - creates a natural serving bowl for dips
- Red cabbage - adds color contrast and visual interest
- Asparagus - a classic spring vegetable, bright and tender
- Kale or frisée - lines the basket and adds texture
- Radishes - crisp, peppery, and perfect for spring
- Carrots - sweet, colorful, and easy for dipping
- Additional vegetables - celery, small peppers, cauliflower florets
How to Assemble a Spring Crudite Basket
Here's how to assemble a spring crudités platter in a basket, using hollowed cabbage bowls, blanched asparagus, and fresh seasonal vegetables.
- Step 1: Hollow out the cabbage halves. Trim a small slice from the bottom so each half sits flat. Then cut a circle in the center and carefully carve out enough of the inside to form a bowl for a dip.
- Step 2: Bring a skillet or pot of water to a boil and prepare a large bowl of ice water. Blanch the asparagus just until bright green and crisp-tender. Thin asparagus may need only a few seconds.
- Step 3: Transfer the asparagus immediately to the ice bath to stop the cooking. Drain well and pat dry.
- Step 4: Line the basket with kale, frisée, or watercress. Nestle in the hollowed cabbage bowls, fill them with dip, and arrange the vegetables around them until the basket looks full and abundant.
Best Vegetables for a Spring Crudités Platter
Spring is a great time to build a crudités platter with a mix of crisp, colorful vegetables. Some of the best choices include asparagus, radishes, carrots, celery, snap peas, cucumbers, cauliflower, endive, and small sweet peppers. Blanching vegetables like asparagus can make the platter even brighter and more inviting.
How to Hollow Out a Cabbage Bowl for Dip
- Trim the base: Remove any loose outer leaves and trim the bottom slightly so the cabbage sits flat.
- Cut the center: With a sharp knife, cut a circle into the middle, leaving a sturdy border around the edges.
- Remove the core: Use a knife and then a spoon to loosen and scrape out the center until you have a bowl shape.
- Save the extra cabbage: Use the leftover cabbage in coleslaw or a quick fried rice.
- Fill and serve: Add your dip to the cabbage bowls and place them in the basket before arranging the vegetables.
Tips for a Beautiful Crudités Basket
- Use vegetables in different colors, shapes, and heights for the prettiest presentation.
- Line the basket generously with greens so the vegetables sit securely.
- Prep the vegetables and dips ahead, then assemble shortly before serving.
- Keep the basket chilled until ready to serve for the freshest texture.
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Spring Crudites Basket
Equipment
- Handled woven basket or tray
Ingredients
Spinach Dip
- 10 ounces frozen spinach chopped, thawed and drained
- 1 cup sour cream or Greek yogurt
- ¾ cup mayonnaise
- 3 green onions chopped
- 1 clove garlic grated
- Juice of ½ lemon
- Salt and freshly ground black pepper
- Greek Yogurt Dip recipe or Hummus
Crudite Basket
- 2 bunches asparagus
- 2 bunches kale rinsed
- 1 bunch frisee or watercress
- 6 carrots cut into sticks or left whole if small
- 6 stalks celery cut into small sticks
- 2 small peppers cut into strips or left whole if small
- 1 small head cauliflower broken into florets
- 1 bunch radishes halved
- 2 Hollowed-out head of cabbage for holding the dip
Instructions
Spinach Dip
- Mix together the spinach, sour cream, mayonnaise, green onions, garlic, and lemon juice until well combined. Season with salt and pepper to taste. and pepper in a medium bowl until well combined. Chill for at least 2 hours or up to 24 hours.
Prepare Cabbage
- Hollow out two cabbage heads. Use a sharp knife to trim the bottom so that the cabbage sits flat. Slice off the top of the cabbage. With a sharp knife, cut a circle into the middle, leaving a sturdy border around the edges. Then, use a spoon to loosen and scrape out the center until you have a bowl shape.
Blanche Asparagus
- Bring a skillet or pot of water to a boil and prepare a large bowl of ice water. Blanch the asparagus just until bright green and crisp-tender. Thin asparagus may need only a few seconds. Transfer the asparagus immediately to the ice bath to stop the cooking. Drain well and pat dry.
Assemble the Basket
- Line the basket with kale, frisée, or watercress. Nestle in the hollowed cabbage bowls, fill them with dip, and arrange the vegetables around them until the basket looks full and abundant.
Notes
- Make ahead: Prep the vegetables and dips up to 1 day in advance. Store separately and assemble just before serving for the freshest presentation.
- Blanching tip: Quickly blanching asparagus enhances its color and keeps it crisp-tender, but you can also serve it raw if preferred.
- Vegetable swaps: Use what's in season-snap peas, cucumbers, broccoli, endive, or small peppers all work beautifully.
- Serving idea: For a larger gathering, place the basket on a tray and surround it with additional vegetables.
- Leftover cabbage: Use the extra cabbage in coleslaw, soups, or stir-fries.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Spring-Inspired Appetizers
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This is one of my favorite ways to gather and entertain during the spring season. I love using my favorite handled basket and adding any veggies that catch my eye at the market. Our guests are always delighted and the dips do not last long!