Want to impress people with raw vegetables?

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Who could resist the beautiful color in this dish? Imagine this cold side salad paired with heavy dishes. Think mashed potatoes. Gravy. Casseroles. If you're thinking Thanksgiving and wintery dishes, you're spot on! The crunch of carrots pairs wonderfully with the fluffiness of mashed Yukon Golds. The brightness of the simple vinaigrette offers freshness when it sidles up next to sauteed green beans and bacon.

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This dish brings something cold and refreshing that our palate is craving in combination with all those heavier, warm sides. It varies in prep time depending on if you have a kitchen tool like a mandolin or a vegetable slicer, or you are cutting by hand. If cutting by hand, give yourself plenty of time so you don't rush your knife work. The great thing about this dish too is you can make the simple dressing and slice all the vegetables ahead of time, keeping them crisp in a bowl or Ziploc bag of icy water. An hour or so before getting ready to serve, drain in a colander and set aside to ensure the veggies have the chance to dry a bit before dressing.

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This is a great year-round side salad option that goes a long way because guests don't tend to stock up on raw veggies, but having just a small serving of these delicately cut veggies dressed lightly in olive oil and lemon will be a bright surprise when someone gets a forkful along with the crust from a chicken pot pie.

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Oh, and if you are looking for a tool that makes cutting, slicing, and veggie prep super fast, I get so much use out of my Kitchen Kutter. It's an investment, but I use mine all the time!

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