Jicama

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

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.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.

There's no need to cook beets when they're very thinly sliced. Renee Erickson and Marie Rutherford of Seattle restaurant the Whale Wins mellow them out with a dollop of creme fraiche.