Technique #46: Give Vegetables a Close Shave to Tenderize Them

Shaving expands your raw-vegetable horizons, since this method can be used with soft vegetables like zucchini as well as chewier vegetables like mushrooms and Brussels sprouts and even vegetables you might not think you can eat raw, like beets.

It’s more versatile than spiralizing vegetables into “noodles” because it accommodates any shape or texture of vegetable.

While a mandoline can be useful, you don’t need one—or any other special equipment. With just a sharp vegetable peeler, you can turn zucchini into long, silky ribbons that retain their delicate texture and fresh flavor. Slicing Brussels sprouts very thinly by hand causes them to have a softer chew. You can even shave raw beets for a salad or slaw using a vegetable peeler.

Chewier, tougher vegetables take to this technique brilliantly. The shaved vegetables can be tossed with a room-temperature dressing and then allowed to rest, which will help tenderize them even further and brighten and enhance their flavors. (Although with softer vegetables such as zucchini, you will most likely want to serve the finished dish promptly, lest these more delicate shaved ribbons become too soft.)

And a warm vinaigrette poured over and tossed with raw vegetables can be yet another way to speed up the softening process.

Rather use a mandoline? Go for it. Here's how to do it.

Take the toughness out of raw brussels sprouts with this easy technique.