Carrots: Raw

As with all raw vegetables, the style of cut changes the texture of the ingredient. Any of these recipes can be made by shredding the carrot on the largest teeth of a box grater, shaving it with a vegetable peeler to make paper-thin ribbons, cutting into planks or half-moons, or leaving as large batons for the most crunch. The larger the cut, the longer the carrot will stay crisp after dressing—salt pulls moisture from vegetables, leaving the pieces limp, and the thicker the piece the slower the leaching of liquid. These salads are good tossed just before serving or on a buffet where the salad will be waiting around before being served.