Carrot and Cucumber Sticks with Cheese and Grapes

1. 1
   prep · ~2 min

   Wash and peel the vegetables.

   1.Wash the carrots and cucumber under cool running water.

   2.Peel the carrots with a vegetable peeler and trim off both ends.

   3.Peel the cucumber if desired, or leave the skin on for extra crunch.

   TIPLeaving the cucumber skin on adds fiber and a deeper green color to the platter.
2. 2
   prep · ~3 min

   Cut the vegetables into sticks.

   1.Slice each carrot in half crosswise, then cut each piece lengthwise into sticks about 3 inches long and 1/2 inch thick.

   2.Slice the cucumber in half lengthwise, scoop out any large seeds, then cut into sticks similar in size to the carrot sticks.

   TIPAim for uniform sticks so everything looks neat and is easy for little hands to grab.
3. 3
   prep · ~2 min

   Cut the cheese into cubes.

   1.Place the cheddar cheese block on a cutting board.

   2.Cut into 1/2-inch cubes using a sharp knife.

   TIPChilled cheese cuts cleaner. Pop it in the freezer for 5 minutes if it's too soft.
4. 4
   prep · ~1 min

   Wash the grapes.

   1.Rinse the grapes under cool water and pat them dry with a clean towel.

   2.Remove grapes from the stems.

   TIPDry grapes thoroughly so they don't make the platter watery.
5. 5
   assemble · ~1 min

   Arrange the platter.

   1.Place the carrot sticks, cucumber sticks, cheese cubes, and grapes in separate piles on a serving plate or in a divided lunch container.

   2.Arrange in rainbow order for a colorful, appealing presentation.

   TIPIf packing for lunch, keep the grapes and cheese separate from the veggie sticks to prevent everything from getting damp.

Cuisines we love