If you are hosting the party, stand vegetables upright in tall glasses or rectangular vases and place them around the room with little dishes of Peanut Dipping Sauce. If you are taking veggies elsewhere, arrange them on a platter around a bowl of the sauce and wrap thoroughly. Plan on about 1 cup (250 mL) loosely packed cut vegetables per person.
- Portion size 10 servings
- 3 sweet red peppers
- 1 lb green bean (about 60)
- 1 lb yellow bean (about 60)
- 1 lb sugar snap pea (about 60)
- 2 bunches broccolini
- 3 green pepper
- 3 yellow peppers
- 3 belgian endive
- 2 English cucumbers
- 1/2 jicama (optional)
- Peanut Dipping Sauce Recipe
Trim beans. In large pot of boiling water, blanch until tender-crisp, 3 to 6 minutes. Chill in cold water; drain and pat dry.
Trim Broccolini to equal lengths. In same pot of boiling water, blanch until tender-crisp, 3 to 5 minutes. Chill in cold water; drain and pat dry.
Cut peppers in half; remove seeds. Cut pepper halves lengthwise into 1/4-inch (5 mm) thick strips.
Cut bottoms off endives; discard any blemished outer leaves. Pull off large outer leaves, reserving small inner leaves for another use.
Cut cucumbers in half crosswise; cut into quarters. Scoop out seeds. Slice into 1/2-inch (1 cm) thick wedges.
Peel jicama (if using); cut into 1/2-inch (1 cm) thick sticks; place in water until ready to use.
Arrange attractively on large platter, grouping same vegetables together.