Cooked Carrots

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Cooked Carrots
These healthy, grocery-store staples are commonly cooked, chopped and mixed into pasta salads, but they can be a tough sell since they often end up unpleasantly soft. Plus, a study shows crunch can go a long way toward making food tasty.

Instead, try: Raw carrots. If you slice the vegetables thinly (you can do it yourself or buy them preshredded), there's no need to cook them, and they'll stay fresh and crunchy, almost like a slaw.

Get the recipe: Crisp Carrot Salad with Currants