Raw

You can stuff this slawlike salad inside your pita, or eat it on its own.

Raw vegan food isn't exactly a culinary darling. But it can be great—here's how to make uncooked veggies taste…amazing.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Slightly underripe plums? Add a touch more honey.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

Stir well before each serving. It’s natural for the ginger to settle to the bottom.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

The classic carrot-ginger combo gets extra zesty with lime juice.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Cutting endive into long, layered spears gives it an elegant look.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.