Precut Veggies for Dipping

Serving Size: 10

Love to snack on fresh-cut vegetables throughout the day? Let Foodom cooks do the prep for you. All you have to do is supply your favorite dip or enjoy it as is.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

Colander, Cutting board, Sharp Knives, Vegetable Peeler

Ingredients

1 bunch celery trimmed, stalks cut crosswise into thirds
3 carrot medium, cut into sticks
2 red bell pepper cut lengthwise, cored and cut into sticks
2 English cucumber peeled, and cut into sticks
1 bulb jicama small, peeled and cut into sticks

Instructions

Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.

Reheating Instructions

Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

Nutrition