9,857 low sodium recipes

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Balmain bugs simmered until the shells blush orange-red, then shelled and paired with a tropical mango sauce spiked with Thai chili and lemon. A quick Australian seafood dish that's ready in 15 minutes flat.

Make classic Aplets and Cotlets at home with this easy recipe featuring apple juice, walnuts, and a chewy, fruit candy texture. Perfect for a nostalgic treat! This version originally used gelatine but has been modified to use pectin for a more authentic result.

This rich and moist cake is the perfect dessert for those who love chocolate!

Cannolis stuffed with cream cheese, mini choc0late chips, and pistachio nuts.

Very light, healthy and delicious cheesecake for the weight watchers!

These sugar-free pudding cookies are easy to make, and no worries about sugar.

Homemade almond-flavored tequila liqueur infused with dark roasted almonds, vanilla bean, and cinnamon. Gift-worthy Mexican spirit that steeps for 4 weeks total.

A fruity, delicious salad made with bananas, avocado and fresh pineapple.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Creamy vegan Buddhist soup with pumpkin, sweet potato, mung beans, peanuts, and fried tofu in rich coconut milk broth. A nourishing one-pot meal with 120+ reviews.

Bring a bit of Italian heritage into your home this Christmas with these scrumptious cookies that contain a hint of orange.

Classic French yule log cake with chocolate meringue buttercream, caramel mushrooms, and orange-almond sponge. This stunning Buche de Noel is a traditional Christmas centerpiece.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Old-fashioned stovetop fudge made with real unsweetened chocolate, evaporated milk, and walnuts. Cooked to soft ball stage and beaten until thick and glossy, this is the kind of homemade fudge that wins county fair ribbons.

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.