5 Miraculous No-Cook Vegetable Sides That Aren't Salad

Let this crispy preparation wipe away any unpleasant childhood memories of overcooked baby cabbages. First, trim the sprouts by plucking off the wilted outer leaves and removing the hard stems with a paring knife. Use a mandoline (or your very careful cutlery skills) to shave the sprouts into slawlike slices. Toss them into a bowl with a lemon–honey mustard dressing (use this one from April Bloomfield's cooked Brussels sprouts recipe or just whisk together a quarter cup each of lemon juice and olive oil plus a tablespoon each of grainy mustard and honey). Top with shaved Pecorino and chopped walnuts or hazelnuts.

The first time we tried uncooked summer corn, it was a revelation: Each kernel is a burst of fresh flavor. First, shuck the corn and hold it vertically on top of a cutting board. Using a chef's knife, saw down the ear to remove the kernels. Repeat, turning the cob slightly after each cut so that, ultimately, all the corn is on the board. Scoop the kernels into a bowl and add as much diced tomato and chopped basil, parsley, cilantro or dill as you want. Drizzle with olive oil and a squirt of lemon juice, and season with salt and pepper. Crumbled blue or feta cheese over everything adds a delicious, savory finish.

Jamie Oliver likes to make carrot salad with non-orange varieties; you can find yellow, purple, even white ones at farmers' markets. Whichever color you use, his recipe is a breeze, consisting simply of grated carrots, chopped mint and cilantro, olive oil, lemon juice, salt and pepper. You can eat it as is or add a range of mix-ins, from sesame seeds to clementine segments.

Get the recipe: Evolution Carrot Salad

Pick up a loaf of crusty bread to soak up this salad's sweet, puckery dressing. Halve a cucumber lengthwise and then cut each half into half-moon-shaped slices. Transfer to a bowl and add a splash of red wine vinegar, a spoonful of mayonnaise or sour cream and a sprinkling of sugar. Let it sit in the fridge for at least 20 minutes but up to two hours; when ready to eat, add chopped dill, wedges of tomato and slices of red onion.

Most coleslaws are creamy affairs, drenched in sour cream and mayo. This version from Bob Greene is much more vibrant, consisting of shredded cabbage (you can use green, red, Napa or Savoy), peeled and sectioned oranges, and an ultrasimple dressing made out of sesame oil, salt and pepper.

Get the recipe: Sweet and Spicy Cabbage Salad

Next: Healthy potato sides that are tastier than cheese fries