Veggies “In the Raw” Keep the Kitchen Cool and Make Great Salads

Salads can be so much more than just lettuce and tomatoes. Here are some uncooked veggies that can be added to any salad, or they can BE the salad. No lettuce required.

Fruits like apples and berries, pumpkin seeds, nuts, and crispy croutons make great additions. Just add the dressing of your choice or a little olive oil and vinegar, and some fresh herbs, and enjoy on a warm day.

Any or all of these can be mixed together, or added to a more traditional salad.

Zucchini: Chop or slice into small pieces

Fresh Corn: Just cut the kernels off. No boiling needed.

Beets: Shred (add last and don’t toss. or everything will turn pink)

Broccoli and Cauliflower: Shred or fine chop

Green Beans: Thin sliced

Fresh Peas (edible pod) slice or cut into chunks

Fresh Green Peas: Shell and toss them in

Asparagus: cut into uniform pieces, any size. Just use the tender smaller spears

Kale: Remove the ribs (can be used to cook) and finely chop the raw leaves, or chiffonade (ooh, fancy!)

Celeriac Root: Cut into fine matchsticks

Carrot: Matchsticks or thin slices

Cabbage: Thin sliced or shredded

Brussels Sprouts: Thin sliced or shredded

Celery: Thin sliced