Raw

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.

The longer this cabbage relish ferments, the better it’s going to taste.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

Call it carottes râpées because grated carrots doesn’t sound quite as elegant.

In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.

A simple and refreshing Trinidadian chow made with pineapple or mango.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

A simple slaw that pairs well with meaty summer mains.

An understated slaw that gives us what we want: crunch and bright acidity.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.

Yes, you can eat butternut squash raw!

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

High in B vitamins, cucumbers both cool and calm you.

Mangoes are packed with vitamins C and A, both of which provide major skin-brightening benefits. Lime and chile keep this slushy spicy and bright.

This slushy has just enough ginger to let you know you’re ALIVE.