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Mass_Driver comments on The True Rejection Challenge - Less Wrong
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Vegetables that stay fresh for a long time without being frozen, and can be eaten raw or with a dip or dressing (i.e, no recipe needed):
Whole carrots, snow peas, romaine lettuce (look for a plastic bag with three fronds in it), spring mix lettuce, basil, zucchini
Potential sources of vegetable phytonutrients that come as ready-to-eat preserved snack foods:
Terra Chips, V-8, Bloody Mary Mix, Roasted Nori (Seaweed)
I enjoy carrots but recently they've given me a terrible feeling in the back of my throat when I eat them, so I need to chop them up to put them in something. I keep frozen peas and romaine around; that's about the extent of my success. Spring mix is a bit bitter for my taste and I don't like the flavor of raw zucchini. I'll try out basil.
I don't like chips in general and definitely not seaweed; perhaps I'll give V8 a try though.
A fix for bitterness in vegetables is to add salt. I always salt my spring mix (after dressing it with oil and vinegar).
Most non-chefs don't use enough salt in their cooking for optimal flavor. That said, salt depends heavily on the individual, so in many cases it's OK to salt at the table.
Have you tried grating carrots? My impression is that grating will reduce them to smaller pieces faster than chopping does.
A little bit, but I hate cleaning graters and grating with a peeler is much slower than chopping. Perhaps I'll try it again though.
Maybe a cheap food processor? I got one at a salvation army-type place for $5. Though getting a more expensive one would make cleaning a lot easier.