Skip the knife: You can use a mandoline or plastic V slicer or a food processor (shredding blade for solid vegetables; slicer for irregular vegetables like cabbage) instead, said Rick Rodgers. But stay away from graters: “The typical box grater will make the shreds too fine, and you end up with vegetable puree.”
Balance flavors: “I use radish a lot because it’s got that heat and brightness to it,” said Nicole Pederson. “Put carrot in, and that sweetens it up, rounds it all out. Beets raw are really sweet and delicious, but they have a backbone of earthiness.” She may use a mix of beet varieties, such as candy stripes and goldens.
Consider colors: Use the same sensibilities you would to make a side dish look nice, Rodgers said.
Add herbs: “We like to add a lot of fresh herbs right at the end,” said Pederson, who’s favoring dill and summer savory at the moment.
Shred an apple: “Apple blends in because its texture is softer,” Rodgers said. “It is a flavor element that’s nondetectable.”