Kitchen Tricks and Tips From Our Expert Cooks
Try incorporating the following vegetables au naturel in salads and slaws.
Asparagus: Thinly slice or, if slender, use whole.
Beets: Shred on a box grater.
Broccoli: Cut into florets or finely chop.
Corn: Cut the kernels off the cob.
Green beans and sugar snap peas: Thinly slice or use whole.
Kale and chard: Discard the stems and thinly slice the leaves.
Turnips and kohlrabi: Thinly slice or cut into matchsticks.
Zucchini and summer squash: Thinly slice or use a vegetable peeler to cut into ribbons.