I have a thing for quick, crunchy salads like this, especially when they bring big flavor without a lot of effort. That’s part of why this recipe for Asian carrot salad was such a no brainer! It gets along swimmingly with the others like my carrot apple salad. Can you say vibrant and versatile five times fast? Just give me a pile of crisp carrots with a bold dressing, and I’m a happy camper!

Asian Carrot Salad

What really hooked me on this salad was that balance of textures and flavors. You get that fresh crunch from the carrots, paired with a dressing that’s salty, just a little bit nutty, and delightfully tangy. The first time I made it, I had to fiddle with the liquids to get the flavors just right.

Now it’s one of those recipes I rely on when I need something fast but still interesting. It works with everything from grilled meats to take-out style spreads at home, and it never feels out of place. Give it a try, and you’ll see.

Ingredients and Substitutions

The Carrots – I look for large carrots at the store. This makes it easier to shave them into ribbons later. You can use pre-shredded carrots, but they don’t have quite the same texture.

Aromatics – Green onions, garlic, and ginger give this salad wonderful flavor that plays so well with the dressing. You’ll want to use fresh ingredients here, as they have much stronger flavors.

The Dressing – I include the quintessential trio of rice vinegar, soy sauce, and sesame oil in this dressing for the perfect balance of tangy, salty, and nutty. Low-sodium soy sauce is fine, if you have any concerns over salt content.

Heat & Seasoning – The chili paste is totally up to you, depending on how much heat you like. I usually add a little and taste things as I go. The salt is optional too, soy sauce does a lot of the work already, so I only add more if it needs it.

The Finish – A sprinkle of sesame seeds at the end adds just a bit of texture and a subtle nutty flavor that helps take this over the top.

How to Make Asian Carrot Salad

Prepping the Carrots: I start by washing and scrubbing the carrots really well since they’re the star of the show. If the skins are a little rough, peel them first. But, most of the time a good scrub does the trick.

Shaving the Carrots: Using a vegetable peeler, you’ll need to carefully shave the carrots into long, thin ribbons. This might sound tedious, but it goes quickly once you get the hang of it!

Prepping the Aromatics: Slice the green onions as thinly as you can. Then, I just peel the fresh ginger and mince it and the garlic. Cutting things as small as possible helps to make sure that every bite has all the flavors you want!

Building the Base: I toss the shaved carrots, garlic, and ginger into a large bowl. I also add in most of the green onions, reserving just a few for a garnish. Then, give everything a quick mix so the aromatics are evenly spread before adding the dressing.

Mixing the Dressing: Instead of dirtying another bowl, just drizzle the rice vinegar, sesame oil, soy sauce, and chili paste right over the vegetables. Then, I can toss everything together so it is well mixed and thoroughly coated.

Tasting and Adjusting: Before serving, you should give it a taste. Depending on my mood, I might add a pinch of salt or a little extra chili paste or vinegar to get the balance just right.

Adding the Finish: Once everything is mixed, I portion into bowls and sprinkle with sesame seeds and green onions for a garnish.

Serving Suggestions

This Asian carrot salad is one of those sides that seems to go with just about everything I put on the table. I love pairing it with heartier dishes because that crisp, tangy bite cuts right through. It’s especially good alongside these Cajun chicken bites with mushrooms.

Or, if I’m building out a more casual meal, I’ll serve it with things like these black bean and corn quesadillas. For a simple dinner option, look no further than a stack of sturdy crackers and this Waldorf chicken salad. This salad fits right in with a host of flavors and textures.

Make Ahead & Storage

Make Ahead: This is a great make-ahead salad if you’re planning for a gathering. I’ll often prep the vegetables and dressing in advance, then store them separately until just before I’m ready to serve.

How to Store: Keep leftovers in a sealed container in the fridge. The carrots will lose a bit of their crispness, the but salad will still be good for several days.

More Carrot Recipes

• Maple Glazed Carrots
• Roasted Carrots and Beets
• Parmesan Roasted Carrots
• Roasted Brussels Sprouts and Carrots
• Caramelized Carrots with Bacon
• Brown Sugar Carrots

Frequently Asked Questions

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Asian Carrot Salad

This easy Asian carrot salad combines crunchy carrots, bold dressing, and optional heat for a quick, irresistible side.

Course Salad, Side Dish

Cuisine Asian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 92kcal

Author Mary Younkin

Ingredients

• 8 large carrots
• 4 tbsp green onions sliced very thin
• 2 cloves garlic minced
• 1 teaspoon fresh ginger minced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1-3 teaspoons chili paste OPTIONAL
• ½ teaspoon kosher salt ONLY if needed, adjust to taste
• ½ teaspoon sesame seeds (black, white, or both)

Instructions

• Wash and scrub the carrots. Use a vegetable peeler to shave them into ribbons. Then, add the carrots, green onions, garlic, and ginger to the bowl.
• Drizzle the salad with rice vinegar, sesame oil, soy sauce, and chili paste. Toss well to mix throughout. Sprinkle with sesame seeds. Taste the salad and add salt, if desired. Adjust other seasonings to taste, as desired.

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 628mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20444IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

Cowboy Caviar Dip

While there are several versions of this dish floating around, this is my absolute favorite. It took me a couple of attempts to get the right quantities of each item to get the perfect bite each time.

I am not at all joking when I say that I can make this appetizer my entire dinner. I will happily dig into a bowl of cowboy caviar and call it a meal. While there is quite a bit of chopping and dicing to make this dish, I can promise you it is worth the effort.

If you find yourself making this on repeat like me, I recommend picking up a vegetable chopper. You won’t regret it.

Texas Caviar

This salsa may also be called Texas Caviar (depending on where you live). This hearty salsa is a party favorite! And while you can certainly serve and eat this immediately after making it, like the Southwest corn salad that I shared a while back, these flavors in cowboy caviar are at their best if allowed to mingle for a few hours in the fridge before serving.

I always make this with the intention of having leftovers. It keeps nicely in the refrigerator for a few days. It is perfect as a salad topping tossed with lettuce, some taco meat, and shredded cheddar cheese. You don’t even need any additional dressing.

Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.

Black Bean and Corn Salsa

The ingredients for this hearty Texas caviar salsa are classic favorites:

• black beans or black-eyed peas
• tomatoes
• corn
• red onion
• bell pepper
• jalapeno peppers
• cilantro

• avocado (optional)

Cowboy Caviar Recipe

Want to know how to make cowboy caviar? This is about as easy as a salsa recipe can be. You’ll start by combining the beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.

In a separate bowl or cup, whisk together the oil, lime juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Note: The avocado in this recipe is best when served immediately after making. So, when I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

What to Serve with Cowboy Caviar

Serve this with some cheesy quesadillas or add it to these beef and bell pepper tacos next time you’re craving Mexican food. If you love using fresh corn as I do. Try Mango Corn Salsa a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

For more of those delicious southwestern flavors. BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch. When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

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Cowboy Caviar

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 228kcal

Author Mary Younkin

Ingredients

• 16 ounces black beans or black-eyed peas, drained and rinsed
• 2-3 Roma tomatoes, diced about 1½ cups
• 2 ears corn, kernels removed OR 1½ cups canned corn, drained
• ½ medium red onion, chopped very small about ⅓ cup
• 1 bell pepper, any color, chopped small
• 2 small jalapeno peppers, minced about ¼ cup
• ½ cup chopped cilantro
• 1 avocado, diced into ½-inch pieces OPTIONAL

Dressing Ingredients

• ⅓ cup light olive oil
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• ½ teaspoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
• In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Notes

The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Nutrition

Calories: 228kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 154mg | Potassium: 483mg | Fiber: 8g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 2mg

I’ve always figured that if the kids were snacking on vegetables with ranch dip before dinner, they were probably getting plenty of vegetables overall. And I don’t stress whether they’re interested in the vegetables I happen to be serving with dinner.

However, this leads me to why I’ve started keeping a container of this confetti in the fridge now. I love having vegetables on hand ready-to-eat, but with the vegetable boxes I’ve always had on hand, I still have to chop everything up when I want to add them to salads or other dishes.

Veggie Confetti

This confetti on the other hand? It’s perfect for tossing with crunchy greens for a lightning-fast salad, or simply sauteing a bit of the mix to add to some scrambled eggs or add some to a bit of ground beef for quick tacos.

If you stick with mostly firm vegetables, avoiding items like cucumbers or tomatoes, you can keep this on hand for about a week before the mix of vegetables will grow too soft to enjoy raw. That said, towards the end of the week, if you still have a good bit of this mix on hand, just toss what remains in a skillet and make a stir fry, add it to a rice or pasta dish, or otherwise enjoy it as you like.

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Vegetable Confetti

Veggie confetti is perfect for tossing with crunchy greens for a lightning-fast salad, or saute a scoop of the confetti to serve with any number of dishes.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 31kcal

Author Mary Younkin

Ingredients

• 1 red pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
• 1 yellow pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
• 1 green pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
• 2 large carrots peeled and diced very small, approximately ¼-inch pieces, about 1 cup
• ¼ head of purple cabbage finely shredded and chopped very small, about 2 cups
• ¼ head of green cabbage finely shredded and chopped very small, about 2 cups

Instructions

• Combine all of the vegetables in an airtight container and store in the refrigerator for up to a week.

Nutrition

Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 24mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3006IU | Vitamin C: 74mg | Calcium: 32mg | Iron: 1mg

When vegetables are at their peak in a season, they tend to find their way into many dishes in my kitchen. I’m looking at you, zucchini pasta salad. Pasta salads are the ultimate in make-ahead meals that can be enjoyed throughout the year.

Garden Pasta Salad

While I love the sound of a “garden pasta salad” and that’s the name I came up with for this one, we are not gardeners over here. I have the blackest of thumbs and have just about given up on even getting mint to flourish. (Not kidding – HOW did I manage to kill mint, the everlasting weed in most gardens?)

So, I’m grateful for the farmers’ market in our little village and for the fresh local and not-so-local produce available in our stores year-round. Right now, my vegetable pasta salads are filled with tomatoes, cucumber, zucchini, and bell peppers.

I’ve mentioned before, and it holds true with this salad, that I like a LOT of vegetables in my pasta dishes. If I can manage a 50/50 ratio of vegetables to pasta, that’s perfect for me!

Pasta Salad with Vegetables

However you choose to make your garden pasta salad, the beauty is in the fact that the vegetables for pasta salad are about as versatile as you can imagine. Craving broccoli? Make a broccoli lover’s pasta salad.

This creamy macaroni salad is made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions. It’s the salad I make more than any other in the wintertime. It keeps well for several days in the fridge, and it’s a favorite make-ahead lunch for all of us.

Pasta Salad with Italian Dressing

As much as I enjoy a creamy pasta salad, they simply don’t hold well for potlucks or other large gatherings where food will be left out a bit longer. That’s where pasta salads with vinaigrette-style dressings really shine.

Pasta salad and Italian dressing are a match made in food heaven. The real magic though, is in the homemade dressing. This one is zesty and flavor-filled, with the perfect amount of tang. If you haven’t made a homemade salad dressing before, this is the place to start.

And because there’s no dairy or mayo in the dressing, this will hold up beautifully at room temperature for any occasion. Whether you’re making this for a party or meal prepping for the week, this vegetable-filled garden pasta salad is a winner.

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Garden Pasta Salad

Bite-size pasta and an abundance of fresh vegetables are tossed in a zesty Italian vinaigrette to make this flavorful pasta salad.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 299kcal

Author Mary Younkin

Ingredients

• 8 ounces bite-size pasta
• 2 cups cherry or grape tomatoes halved
• 1 English cucumber diced into ½-inch pieces, about 2 cups
• 1 small zucchini diced into ½-inch pieces, about 1 cup
• 1 medium red bell pepper diced into ½-inch pieces, about 1 cup
• 1 medium yellow bell pepper diced into ½-inch pieces, about 1 cup
• 4 green onions sliced thin
• ¼ cup fresh Italian parsley chopped small
• 12 fresh basil leaves thinly sliced OPTIONAL

Zesty Italian Dressing:

• ⅔ cup extra virgin olive oil
• ½ cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 4 garlic cloves minced
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon freshly ground black pepper

Instructions

Salad Instructions

• Bring a large pot of water to a boil along with 1 tablespoon of kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta. Set aside to cool.
• In a large mixing bowl, combine the tomatoes, cucumber, zucchini, bell peppers, onion, parsley, and basil. Add the cooled pasta and stir to combine.
• Prepare the dressing and pour about half of it over the pasta and vegetables. Toss well to mix throughout. Add more dressing as desired. Stir again. Taste and adjust salt and pepper as desired. Serve immediately or refrigerate until ready to serve.

Dressing Instructions

• Combine all the ingredients in a pint-size or larger glass jar or bottle. Seal with lid and shake to combine. Leftovers will keep well in the refrigerator for up to a week.

Nutrition

Calories: 299kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 342mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1147IU | Vitamin C: 67mg | Calcium: 37mg | Iron: 1mg

Broccoli Salad without Mayo

Broccoli + cranberries + bacon combined in a tangy sweet dressing always add up to a craveable cranberry broccoli salad. And today’s version makes things even tastier and more irresistible without using even a spoonful of mayo.

There are a few reasons why you might want to try making your next broccoli salad without mayo. Some people simply don’t care for the taste of mayonnaise, and while I’m not one of these people, I do often cook for them.

Foods also tend to sit out for a good long while during potlucks and summer barbecues. When mayonnaise is in a dish, those foods can spoil very quickly. And lastly, if you have anyone in your life with an egg allergy, this is a delicious option that doesn’t require a trip to the store for a jar of vegan mayonnaise.

This broccoli salad is made with a sweet and tangy vinaigrette-style dressing that my family enjoyed so much, I’ve taken to making the honey dijon vinaigrette on a regular basis. (It was fantastic on this shrimp and avocado salad, too!)

Broccoli Cranberry Salad

There are a lot of ways to make your own variations on broccoli salad. Not a fan of super crunchy raw broccoli? You can lightly steam the broccoli before adding it to the salad.

There is still plenty of crunch that way, but it feels like a completely different salad. When making this macaroni salad, I like to toss the broccoli florets into the pasta water just a few moments before draining it. However you do (or don’t) choose to soften the broccoli, broccoli cranberry salad is certain to be a winner.

Broccoli Salad with Bacon

There is something undeniably irresistible about broccoli salad when you add a bit of bacon to it. Crunchy fresh vegetables mixed with savory bacon? Yes, please, every single time. Bacon adds an abundance of flavor in a way that not many other ingredients can do.

Broccoli florets mingle with savory bites of smoky bacon, tangy cheddar cheese, and zesty red onion in this broccoli bacon salad. Each bite offers a delightful balance of textures and a terrific combination of rich, creamy, and savory notes.

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Broccoli Cranberry Salad without Mayo

Sweet cranberries, salty bacon, crunchy broccoli and pecans, and a bit of creamy cheese are combined with a honey mustard vinaigrette to make this awesomely flavorful and texture-filled broccoli salad.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 352kcal

Author Mary Younkin

Ingredients

• 6 slices bacon about 6 ounces
• 1½ pound broccoli about 6 cups of very small florets and very thin matchsticks
• ⅓ cup red onion very finely chopped
• ½ cup dried cranberries
• ¼ cup chopped pecans
• ½ cup shredded cheddar cheese OPTIONAL

Honey Dijon Vinaigrette

• ½ cup olive oil
• ¼ cup white balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons coarse Dijon mustard
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

• Cook the bacon however you like and transfer it to a paper towel to absorb some oil while it cools. (I recommend cooking bacon in the oven.) While the bacon is cooking, combine the broccoli, red onion, cranberries, and pecans in a mixing bowl.
• In a small bowl or glass measuring cup, whisk together the oil, vinegar, honey, mustard, salt, and pepper. Taste and adjust as desired.
• Chop the bacon and add it to the bowl. Pour about half of the dressing over the salad and toss well to coat. Add more dressing, as desired.
• Refrigerate for a couple of hours before serving to allow the flavors to mingle. This will keep nicely for 2 days. Stir before serving. Add cheese before serving, if desired, and stir again to mix throughout.

Video

Nutrition

Calories: 352kcal | Carbohydrates: 28g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 420mg | Fiber: 4g | Sugar: 20g | Vitamin A: 804IU | Vitamin C: 102mg | Calcium: 130mg | Iron: 1mg

Cucumber Corn Salad

When the weather heats up, and fresh sweet corn is easily found, I truly can’t get enough of it. (Hence the reason why it tends to appear in so many recipes these days!) This corn cucumber salad is a perfect blend of crisp, juicy sweetness in a tangy dressing with just the tiniest hint of heat.

This recipe takes classic cucumber salad and wakes it up with the flavors of Mexican sweet corn. The sweet corn, crunchy cucumber, and creamy dressing come together in the best way. This salad is cool, refreshing, and full of flavor.

The dressing clings to the corn and cucumbers, coating every bite without overpowering the fresh flavors. It’s rich and creamy, while the lime juice keeps the flavors from feeling heavy. A sprinkling of cilantro brightens it all nicely, too.

Corn and Cucumber Salad

These cucumber salads and corn salads are some of our favorites when summer is at its peak. In this summer salad, sweet corn, summer tomatoes, and cucumbers, along with fresh basil and parsley, are tossed with a bright, tangy vinaigrette.

Bold and spicy flavors meet the refreshing crunch of fresh cucumbers in this spicy Asian cucumber salad. This simple side dish is endlessly snackable.

Juicy, raw corn kernels are tossed with crisp bell peppers and tangy tomatoes in a light dressing to create this zesty corn salad. (I toss this into other salads, dip it with chips, or eat it straight from the fridge. It’s a staple for me in the summertime.)

Creamy and fresh with a bit of tang, this German cucumber salad brings back happy memories. Nothing says summer Sunday dinner at Grandma’s house quite like this old-fashioned salad.

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Cucumber Corn Salad

This fun twist on cucumber corn salad features a creamy dressing with a touch of spicy sweetness, reminiscent of the bold, crave-worthy flavors of Mexican street corn.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 175kcal

Author Mary Younkin

Ingredients

• 4 large ears of corn kernels removed, about 4 cups worth
• 1 English cucumber quartered lengthwise and sliced thin, about 2 cups worth
• 2 tablespoons fresh cilantro chopped small
• 1-2 tablespoons cotija cheese crumbled or shredded OPTIONAL

Dressing Ingredients

• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 tablespoon fresh lime juice about 1 medium lime, adjust to taste
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin

Instructions

• Combine the mayonnaise, sour cream, lime juice, salt, chili powder, and cumin in a large mixing bowl and whisk to combine.
• Add the corn and cucumber to the bowl and toss well to coat. Add the cilantro and cotija and stir again. Taste the salad and adjust the salt or lime, as desired. Refrigerate until ready to serve.

Nutrition

Calories: 175kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 290mg | Potassium: 225mg | Fiber: 2g | Sugar: 5g | Vitamin A: 263IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg

Romaine Lettuce Salad

I stumbled on this romaine salad recipe via a random Reddit thread that sent me to Allrecipes, and I decided it was worth a shot.

I wound up increasing the lemon, vinegar, salt (do not go easy on the salt here!), and pepper until it was perfect. Don’t forget to finish each salad with a pinch more salt as you’re serving it, the salt is key here.

I’ve made this salad a couple of times now, and served it once with chopped up leftover grilled chicken and a bunch of shaved Parmesan for a light lunch too.

This is about the easiest salad you’ll ever make, and it’s refreshingly light, too. It’s a great recipe to keep in your back pocket for when you’re low on fresh produce and still want a fresh side dish with dinner.

Easiest Salads You Can Make

Crisp lettuce, sweet mango slices, and sharp red onions combine to make this a deliciously simple mango summer salad. With a light and slightly spicy dressing, this salad was a hit with my family.

Fresh zucchini shaved into ribbons creates the base for this light and flavorful zucchini ribbon salad. If you’ve never tried raw zucchini, you might be surprised by just how delicious it is.

Packed with fresh greens and sweet strawberries, classic strawberry spinach salad is finished with sliced almonds for just the right amount of crunch.

Southern-style coleslaw is nicely balanced with just enough tang from the vinegar and a sprinkling of sweetness from the sugar. The dressing is so simple, so sweet and tangy, this is a classic coleslaw recipe perfect for any occasion.

Chilled cubes of watermelon tossed with lemon juice, salt, and a hint of spice are topped with thin ribbons of basil in this watermelon basil salad. 

Strawberries, blueberries, and bananas are tossed with a light, creamy dressing for this fun and flavorful red, white, and blue fruit salad. I would happily eat this any day of the year with breakfast, lunch, dinner, or dessert.

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Romaine Salad

With little more than a head of romaine, a drizzle of oil and vinegar, and a sprinkling of salt and pepper, you can put together a company-worthy salad.

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 82kcal

Author Mary Younkin

Ingredients

• 8 cups romaine lettuce thinly sliced into ribbons, about 2 heads of lettuce
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons white balsamic vinegar or rice wine vinegar
• ½ teaspoon Maldon flaked sea salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

• Place the romaine in a bowl and drizzle with olive oil, lemon juice, and vinegar. Toss well to coat all of the lettuce. Sprinkle with salt and pepper. Toss again and taste the salad. Adjust seasonings to taste.
• Scoop into bowls and top each serving with a pinch more salt before serving.

Nutrition

Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 243mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8188IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg

Loaded Potato Salad

This potato salad starts with baked Yukon Gold potatoes, which are naturally buttery and perfect for soaking up flavor. Then we mix in chopped hard-boiled eggs for a bit of richness and protein, plenty of freshly shredded cheddar, and of course, there’s plenty of bacon here. Because what’s a loaded potato anything without bacon?

Green onions add a bright freshness with just the right bite to balance the richness. And if you’re the kind of person who likes their potato salad extra creamy, you’ll be thrilled with this one.

As far as I’m concerned, potato salad lives or dies by its dressing. And this loaded potato salad recipe? It’s absolutely packed with flavor. Creamy, smoky, tangy, and just a little bit zesty thanks to a splash of vinegar and a hit of yellow mustard. The dressing clings to every chunk of potato. It isn’t just a background player in this salad, it ties everything together.

You’ll notice there’s a tablespoon of bacon grease in the recipe here. It might sound extra, but that little spoonful adds a smoky depth that pulls the whole dish together. If you’ve already cooked the bacon, you’ve got the grease anyway, so why not use it?

Loaded Baked Potato Salad

What I love about summer potato salads is how easy they are to adapt for different tastes and cravings. Want your salad extra cheesy? Go ahead. Add more cheese. Want some heat? Toss in chopped jalapeños or add some cayenne to the dressing.

For the vegetable lovers, tender potatoes mingle with crisp fresh vegetables in a creamy, herb dressing to take this Loaded Vegetable Potato Salad over the top.

Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the Bacon Lover’s Potato Salad of your dreams.

Creamy deviled egg filling creates the dressing that coats each bite of this Deviled Egg Potato Salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the ultimate potato salad for anyone who loves deviled eggs.

Jalapenos and cheddar cheese make this Jalapeno Popper Potato Salad a guaranteed win. With a creamy, spicy dressing and smoky bites of bacon and egg throughout the salad, it’s a crowd favorite.

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Loaded Potato Salad

Baked potatoes are the ultimate in comfort food, and this summery twist on a loaded baked potato salad is an awesome variation on the classic potatoes.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 235kcal

Author Mary Younkin

Ingredients

• 2½ pounds Yukon Gold potatoes
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon bacon grease (OPTIONAL, but highly recommended for smoky flavor)
• 1 tablespoon yellow mustard
• 1 tablespoon plain white vinegar
• ½ teaspoon dried dill
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• 1 cup freshly shredded cheddar cheese
• 8 hard-boiled eggs roughly chopped
• 6 slices cooked bacon chopped or sliced small
• 4 green onions sliced thin

Instructions

• Preheat the oven to 400°F. Scrub the potatoes to remove all dirt, and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet. Bake for just over an hour, until fork-tender. They should be crisp on the outside and tender inside. Allow the potatoes to cool completely, and then peel and dice into ½-inch pieces.
• While the potatoes are baking, cook the bacon. Transfer the cooked bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon grease. Cool completely before chopping or crumbling the bacon. Boil the eggs, peel, and roughly chop. Set the bacon and eggs aside.
• Combine the sour cream, mayonnaise, bacon grease, mustard, vinegar, dill, paprika, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes to the bowl with the dressing and stir until thoroughly coated.
• Add the bacon, eggs, cheese, and green onions. Stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

You can use any potato you like to make this potato salad. However, I typically use the thin-skinned Yukon Gold potatoes. There’s no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, I recommend peeling the potatoes for the best results.

Nutrition

Calories: 235kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 320mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 1mg

Corn Tomato Cucumber Salad

There is nothing that can beat the fresh, bright flavors of summer vegetables when they’re combined in a summer salad. I love all of the summer vegetables, but if I’m being honest, corn may always be my favorite.

With its crisp, juicy bite and sweet flavor, fresh corn adds an unforgettable element to any salad. Raw, steamed, roasted, boiled, grilled, sauteed, you can use it however you like and add it to just about any salad.

For this salad, the corn is kept raw both for the extra crunch and for the juicy bright sweetness it contributes. You’ll want to choose firm, ripe tomatoes and crisp cucumbers for the other components of this recipe. Because all of the ingredients are raw and very lightly tossed in the tangy dressing, you want everything to be as fresh and ripe as possible.

Corn Salad with Tomatoes and Cucumber

You’ll need these ingredients to make the dressing:

• fresh lime juice
• extra virgin olive oil
• garlic cloves
• kosher salt
• freshly ground black pepper

Tomato Corn Cucumber Salad

You’ll need these ingredients to assemble the salad:

• fresh corn
• tomatoes
• cucumber
• fresh basil
• fresh Italian parsley

Corn Cucumber and Tomato Salad

To make this summer fresh salad with corn, cucumbers, and tomatoes, you’ll start by making the dressing. Combine the lime juice, olive oil, garlic, salt, and pepper in a large mixing bowl. Stir to combine and let the dressing rest while preparing the vegetables.

Add the corn, tomatoes, and cucumber to the bowl with the dressing and toss well to coat. Add the basil and parsley and stir to mix throughout. Taste the salad and adjust salt and pepper, as desired.

Summer Salads

Summery cucumber tomato pasta salad combines garden fresh cherry tomatoes and cucumbers with bite sized pasta and onions in a vinegar dressing. This is a dish that screams summer cookout!

Creamy and fresh with a bit of tang, this German cucumber salad brings back happy memories. Nothing says summer Sunday dinner at Grandma’s house quite like this old-fashioned salad.

Juicy, raw corn kernels are tossed with crisp bell peppers and tangy tomatoes in a light dressing to create this zesty fresh corn salad. (If you haven’t yet tried a raw corn salad, you are missing out!) And this arugula tomato salad celebrates the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.

Bold and spicy flavors meet the refreshing crunch of fresh cucumbers in this spicy Asian cucumber salad. This simple side dish is endlessly snackable. Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this zucchini pasta salad. This is a recipe you will make more than once!

Crunchy rainbow bell pepper salad in a flavorful Dijon mustard vinaigrette is a feast for the eyes and the stomach! Eaten on their own or added to any number of salads or sandwiches, these peppers are a win.

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Corn Tomato Cucumber Salad

Sweet corn, summer tomatoes and cucumbers, fresh basil, and parsley are tossed with a bright, tangy vinaigrette to create this summer salad.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 67kcal

Author Mary Younkin

Ingredients

Dressing Ingredients

• 2 tablespoons fresh lime juice
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves minced
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste

Salad Ingredients

• 2 ears corn kernels removed
• 3 ripe tomatoes about 1 pound, cut into ½-¾ inch pieces
• 1 English cucumber quartered lengthwise and sliced thin
• 8 fresh basil leaves very thinly sliced
• ¼ cup fresh Italian parsley finely chopped

Instructions

• Combine the lime juice, olive oil, garlic, salt, and pepper in a large mixing bowl. Stir to combine and let rest while preparing the vegetables.
• Add the corn, tomatoes, and cucumber to the bowl with the dressing and toss well to coat. Add the basil and parsley and stir to mix throughout. Taste the salad and adjust salt and pepper, as desired.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 153mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg

Cabbage Crunch Salad

This recipe is inspired by the Cabbage Crunch Salad at Whole Foods. I liked the salad so much, I went back to snap a photo of the card next to the salad at the salad bar. With such simple ingredients in the list, I knew I’d be making this salad at home as soon as possible.

And wow! This salad is so easy to toss together and has the perfect balance of textures and flavors. I’ll be making this one often because it will go with everything from grilled or fried fish to chicken, pork, and even sausage.

Cabbage Salad Recipe

To make this Whole Foods salad copycat recipe, you’ll need the following ingredients:

• green cabbage
• green onions
• sliced almonds
• sesame seeds
• canola oil
• apple cider vinegar
• agave syrup
• kosher salt

If you don’t have agave and can’t find it, you can swap in honey. It will still be delicious.

To make this salad, start by placing the cabbage in a mixing bowl. Combine the oil, vinegar, agave, and salt in a small jar. Cover tightly with a lid and shake well to combine.

Drizzle the cabbage with the dressing and toss well to coat.

Taste the cabbage and add salt, as needed. Add the onions, almonds, and sesame seeds to the bowl. Toss again to distribute.

Refrigerate until ready to serve. This salad will keep well in the refrigerator for 2-3 days.

Cabbage Salads

It’s no secret that I’m a fiend for cabbage recipes. With so many cabbage salads here on Vegetable Recipes, you are sure to find one (or more!) that will become your new favorite.

Red cabbage slaw is as flavorful as it is colorful. Tangy and a little spicy, it’s great paired with a bbq pork sandwich or burger. And purple cabbage slaw is sweet and tangy and it is my go-to side for potlucks and summer picnics. It can be made in advance and gets better as it rests.

Crunchy, tangy, sweet pepper cabbage slaw is a welcome variation on classic creamy coleslaw recipes. Cajun coleslaw is nicely balanced with just the right amount of tang, a bit of sweetness, and just a hint of heat.

Coleslaw gets an exciting upgrade in pineapple coleslaw. Crunchy cabbage and sliced almonds are paired with sweet and fragrant pineapple tidbits, super fresh green onions and cilantro in a tangy but light and creamy dressing.

Crunchy cabbage is tossed in a tangy and sweet dressing in this Chick Fil A Coleslaw. Making this beloved menu item is a breeze, now that the once secret recipe is well known.

Crisp cabbage intertwines with the juicy sweetness of fresh apples, while the tangy burst of dried cranberries adds a delightful twist to this simple cranberry apple coleslaw.

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Cabbage Crunch Salad

Cabbage crunch salad is a super fresh, crunchy cabbage slaw in a beautifully balanced tart and slightly sweet dressing with a hint of nutty sesame and almond.

Servings 4

Calories 184kcal

Author Mary Younkin

Ingredients

Salad Ingredients

• 8 cups green cabbage sliced thin about 1/4″ strips
• 4 green onions sliced very thin
• ¼ cup sliced almonds toasted
• 1 teaspoon black or white sesame seeds (I like to use both.)

Dressing Ingredients

• ¼ cup canola oil
• ¼ cup apple cider vinegar
• 1 tablespoon agave syrup
• ¼ teaspoon kosher salt to taste

Instructions

• Place the cabbage in a mixing bowl and set aside. Combine the oil, vinegar, agave, and salt in a small jar. Cover with lid and shake well to combine.
• Drizzle the cabbage with the dressing and toss well to coat. Taste the cabbage and add salt, as needed. Add the onions, almonds, and sesame seeds to the bowl. Toss again to distribute.
• Refrigerate until ready to serve.

Nutrition

Calories: 184kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 28mg | Potassium: 322mg | Fiber: 5g | Sugar: 9g | Vitamin A: 257IU | Vitamin C: 54mg | Calcium: 81mg | Iron: 1mg