584 vegetable salad recipes

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Traditional Italian Potato Salad with Artichokes recipe

Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

German-style cabbage fruit salad with shredded cabbage, diced apple, raisins, and a creamy pineapple-lemon sour cream dressing. No cooking, ready in 10 minutes.

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Indian cucumber raita salad with yogurt, cumin, mint, and lemon juice. Cool, creamy, and ready in 5 minutes. A refreshing side for spicy curries.

Southern-style coleslaw with creamy buttermilk dressing, apple cider vinegar, mustard, and celery seed. A tangy, sweet, and crunchy cabbage slaw that gets better after chilling for 2 hours.

Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Smoky chipotle coleslaw with pureed chipotle chiles and garlic blended into mayonnaise, tossed with shredded cabbage. A spicy, creamy slaw with no cooking required.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.