Too often crudités platters are predictable carrots, celery and a radish or two if you're lucky. Broccoli or cauliflower florets show up, as do cherry tomatoes. Yet there are plenty more vegetables that can (and should!) be eaten raw, even (especially?) come winter time. There is plenty of crunch and flavor to be found in winter vegetables, and when the veggies are fresh and flavorful, you don't even need to bother with a dip (although this Yogurt Cumin Dip wouldn't have be at all out of place). Yum.

1. Belgian Endive

Belgian endive leaves work as perfect little crunchy scoops for dip when the heads are separated into individual leaves.More »

2. Fennel

Raw fennel is tasty when cut into spears to thin wedges. Trim off the darker green portions and any browned parts of the cut end. Fennel will turn brown after it's cut, so it's best to prepare it right before serving.More »

3. Kohlrabi

The crunchy bite of kohlrabi is plenty tender and tasty when the bulbs get peeled and cut into thin slices, which can then be presented as crispy, healthful chips.More »

4. Turnips

Raw turnips can be peeled and cut into eighths. If you find fresh, small turnips—especially those with the greens still —you can treat them you as would radishes and just eat them. They have a nice little bite to them and a crispy texture.More »

5. Watermelon Radishes

Not only are watermelon radishes beautiful—their pale green exterior hides a brilliant magenta center—on a crudité platter, but they add a hearty crunch and a spicy, but not too hot, radish kick.