Cucumber slices are ideal for serving alongside dip.
Serving a veggie platter as an appetizer makes the difference between stuffing guests with high-carbohydrate finger foods and offering a healthy, vitamin-rich option. Cucumbers have a crunchy texture and refreshing, mild flavor that pairs well with dips and mixes with other fresh vegetables such as carrots, celery, radishes and peppers. Cut cucumbers into slices that are thick enough for guests to grasp and dip, adding to the functionality and presentation of the veggie platter.
Instructions
Cucumber Rounds
1. Wash the cucumbers under cold water and wipe the peel with a paper towel to remove dirt and pesticides and to dry the vegetable.
2. Peel waxed cucumbers with a vegetable peeler or leave the peel on unwaxed cucumbers. Place the cucumber horizontally on the cutting board. Cut both tips off with a chef's knife.
3. Angle the chef's knife diagonally into the flesh of the cucumber. Cut the cucumber from one end to the other into 1/4-inch-thick diagonal, round slices.
Cucumber Sticks
4. Wash the cucumbers under cold water and wipe the peel with a paper towel to remove dirt and pesticides and to dry the vegetable.
5. Place the cucumbers vertically on the cutting board. Cut the tips of the cucumbers off with a chef's knife.
6. Cut the cucumbers in half lengthwise. Turn the cucumber halves 90 degrees so they are horizontal and cut-side down.
7. Cut the cucumber halves in half width-wise to quarter the cucumbers. Cut the quarters in half lengthwise to create cucumber sticks that resemble the shape of pickles.
Tags: chef knife, cold water, cold water wipe, cucumber halves, cucumbers under, cucumbers under cold
