Vegetable salads significantly diversify your menu, are quick to prepare, and don't require large financial outlays. No matter what vegetables are included in the dish, it always turns out low-calorie, healthy, and very tasty. Here are 20 of the best recipes!
1. "Colorful" Vegetable Salad
At first glance, this is an ordinary cabbage salad, but a special dressing transforms it into a celebration of taste and freshness.
You will need:
For the salad: 1/2 medium head of white cabbage, 1 sweet and sour apple, 150 g green peas, 5-6 tbsp. toasted sesame seeds, 4 tbsp. toasted walnuts.
For the dressing: 1 juicy orange, 1 tbsp. lemon juice, 4 tbsp. aromatic olive oil, 1 tbsp. apple cider vinegar, 2 cloves garlic, 1 tsp. honey, 1 tbsp. soy sauce, medium-ground sea salt.
Preparation: Salt the shredded cabbage and mash it with your hands until juice is released. Mix with the apple grated on a Korean carrot grater, green peas, chopped nuts, and sesame seeds. In a 200-gram jar, combine the dressing ingredients: orange and lemon juice, vinegar, garlic pressed through a press, liquid honey, etc. Close tightly with a lid and shake vigorously for three minutes until the ingredients mix into a homogeneous sauce. Pour the resulting liquid over the salad and let it sit for about ten minutes.
2. Korean-Style Salad
If you make a large batch of this salad, you can can it for winter and then treat guests or family to it at any time.
You will need: 1.5 kg each of white cabbage and carrots, 1 kg each of onions and bell peppers, 2 packets of ready-made Korean carrot seasoning, 2-3 cloves garlic, 1 chili pepper pod, 1 tsp. ground black pepper, 1 cup sunflower oil, 1 cup 9% vinegar, 2-3 tbsp. regular table salt, 6 tbsp. sugar.
Preparation: Grate the carrots on a Korean carrot grater, mix with the bell pepper cut into thin strips and shredded cabbage. Slice the onion into half-rings and fry in oil. Press the garlic. Pour a mixture of vinegar, seasonings, salt, and sugar over the vegetables in a bowl, add the chili sliced into rings (without seeds and stem), and mix. You can taste it after an hour. If you decide to prepare this salad for winter, divide it into jars, sterilize for 20-25 minutes, and seal.
3. "Bourgeois" Vegetable Salad
Pine nuts and a piquant dressing transform this very ordinary fresh vegetable salad into a true delicacy. Try it and see for yourself!
You will need:
For the salad: 2 cucumbers, 1 large tomato, 1 small onion, 1 bunch arugula, 2 tbsp. pine nuts.
For the dressing: 3 tbsp. soy sauce, 2 tbsp. aromatic olive oil, 1 tbsp. lemon juice, 1.5 tsp. grainy mustard, 1 tsp. liquid honey, a pinch of cumin, 0.5 tsp. white sesame seeds, 0.25 tsp. each of dill seeds, coriander, ground mixed peppers, and hot pepper, 1 tsp. crushed dried mint.
Preparation: Grind the dry spices and sesame seeds in a mortar, then mix with the liquid dressing ingredients. Line the bottom and sides of the salad bowl with arugula leaves; you can leave them whole or tear them into several pieces. Then arrange the sliced onion, cucumber rounds, and thin tomato slices. Pour the dressing over, and sprinkle with pine nuts.
4. Cabbage and Celery Salad
A very tasty and simple vegetable salad, with ingredients available all year round.
You will need:
For the salad: 0.5 kg cabbage, 1 large onion, 1 carrot, 1 red or orange bell pepper, 0.5 celery root, 1 sour apple.
For the dressing: 100 ml unrefined corn oil, 90 ml apple cider vinegar, 2 tbsp. sugar, 2 tsp. sea salt, 2 cloves garlic.
Preparation: In an enamel pot, mix thinly shredded cabbage, onion half-rings, celery, apple, and carrot grated on a Korean carrot grater, and bell pepper cut into strips. Combine the marinade ingredients in a saucepan, bring to a boil until the salt and sugar crystals dissolve completely, then immediately pour into the container with the vegetables. Place a weight on top and leave to marinate overnight. In the morning, the delicious crunchy salad will be ready for tasting.
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5. Vegetable Side Salad
This salad is best served as a side dish with meat.
You will need:
For the salad: 1/4 head of Napa cabbage, 1 fresh cucumber, 1 green bell pepper, 1 red onion, 0.5 bunch dill, 2 tbsp. grape vinegar, sea salt, sugar.
For the dressing: 3-4 tbsp. unrefined olive oil, 1 tsp. grainy mustard, 1.5 tbsp. lemon juice.
Preparation: Slice the onion into thin rings or half-rings, pour vinegar over it, sprinkle with a small amount of salt and sugar, and set aside. Cut the remaining vegetables into thin strips, shred the cabbage on a special grater, and mix with the squeezed marinated onion. Whisk the dressing ingredients well, pour over the vegetables, and sprinkle with chopped dill.
6. "Cosmos" Salad
Take ordinary vegetables, only purple and red, slice them, and dress with a walnut oil sauce. The taste will be unforgettable!
You will need:
For the salad: 300 g red cabbage, 1 red bell pepper, 10 cherry tomatoes, 1 red onion.
For the dressing: 2-3 tbsp. ground walnuts, 0.5 tsp. powdered sugar, 2 cloves garlic, 1.25 tsp. mustard, 1 tsp. sea salt, 3 tbsp. walnut oil, 0.25 ground black pepper, 5 sprigs purple basil.
Preparation: In a suitable-sized bowl, mix the shredded cabbage, thinly sliced onion and pepper, and halved or quartered tomatoes. Chop the basil as finely as possible, add the nuts and other dressing ingredients, blend until smooth, and mix with the vegetables.
7. Black Radish Salad
Black radish is sold in stores and markets from autumn to spring, meaning this delicious salad can be made all that time!
You will need: 0.5 kg black radish, 1 large carrot, 1 sweet bell pepper, 2 onions, 1 small head of garlic, 2 tbsp. each of vinegar (3%) and unrefined oil, 1 tbsp. sugar, hot ground pepper, sea salt.
Preparation: Peel the radish, grate it along with the carrot on a Korean carrot grater, sprinkle with salt, and rub well with your hands. Add the finely diced onion and bell pepper, minced garlic, spices, and pour over a mixture of vinegar, sugar, and vegetable oil.
8. "Eggplant" Vegetable Salad
With this salad, no mushrooms or meat are needed. The dish turns out hearty, nutritious, and delicious.
You will need: 2 eggplants, 1 carrot, 2 sweet bell peppers, 3 cloves garlic, 1 large onion, 1 tsp. each of sugar and salt, 2 tbsp. vegetable oil, 1.5 tbsp. balsamic vinegar, a pinch of ground chili pepper, 0.25 tsp. black pepper, herbs.
Preparation: Slice the eggplants into long thin strips, rub with salt on all sides, leave for half an hour, then boil in simmering water and squeeze. Fry the eggplants in vegetable oil until golden brown. In a separate pan, fry the grated carrot. Meanwhile, thinly slice the onion and pepper, dress with balsamic vinegar, salt, sugar, black pepper, and leave to marinate for an hour. In a salad bowl, layer the pepper with onion, then the eggplants, sprinkle with chili and chopped garlic with herbs, add the carrots, and mix.
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9. Salad with Beans and Potatoes
This salad can be served as an appetizer or as a main course for dinner.
You will need: 3 potatoes, 120 g cooked beans, 1 large pickled cucumber, 100 g sauerkraut, 0.5 red onion, 1 tsp. horseradish seasoning, 0.5 bunch greens, 6 tbsp. unrefined corn oil, a pinch of sugar, sea salt.
Preparation: Boil the potatoes in their skins, peel and slice them. Slice the onion into half-rings, and the cucumber into large cubes. Mix the vegetables with the squeezed sauerkraut and chopped herbs, then dress with the remaining ingredients listed in the recipe.
10. Vegetable Salad with Mushrooms and Olives
Make this salad when you don't have much time in the kitchen, but you really want to surprise and deliciously feed unexpected guests.
You will need:
For the salad: 0.5 kg champignons, 1/4 head cauliflower, 2 fresh cucumbers, 1 yellow bell pepper, 200 g each of green and black pitted olives.
For the dressing: 1 head garlic, 110 ml olive oil, 5 tbsp. lemon juice or vinegar, 1 tbsp. salt, 3.5 tbsp. sugar, 10 black peppercorns.
Preparation: Mix the marinade ingredients in a bowl and set aside. Break the cauliflower into florets, immerse in boiling water for three minutes, then immediately pour cold water over it, and drain in a colander. Blanch the mushrooms in boiling water for five minutes, then transfer to cold water and also drain in a sieve to remove moisture. Slice the remaining vegetables into thin strips, leaving only the olives whole. Mix everything in one container, pour the marinade over, and refrigerate for five hours, stirring occasionally.
11. "Red Sunset" Salad
A simple and delicious vegetable salad that is suitable as a light dinner, a snack at work, or a side dish for meat.
You will need: 1/4 head red cabbage, 1 carrot, 1/2 beet, a handful of cherry tomatoes, 3 tbsp. each of olive oil and lemon juice, 0.5 tsp. salt, a pinch of sugar.
Preparation: Shred the cabbage on a special grater, salt it, and mash with your hands. Then pour lemon juice over it, sprinkle with a pinch of sugar, mix, and let it soak for 7 minutes. Grate the carrot and beet on a fine grater, transfer to the bowl with the cabbage, let it sit for five minutes, then pour in the vegetable oil.
12. Vegetable Salad with Sour Cream
Sour cream dressing gives fresh vegetables a special tenderness, and raisins add piquant sweet notes. Very delicious!
You will need:
For the salad: 300 g broccoli, 1 carrot, 1 sweet and sour apple (large), 1 medium celery root, 1 fresh turnip, 2 tbsp. raisins, fresh herbs.
For the dressing: 200 ml 15% sour cream, 1 tsp. apple cider vinegar, 1.5 tsp. grainy mustard, 1.5 tbsp. vegetable oil, a pinch of ground pepper, sea salt.
Preparation: Mix finely chopped broccoli, raisins, grated carrot, and apple. Add fresh herbs, salt and pepper to taste. In a cup, pour sour cream, vinegar, and oil, mix with mustard, and dress the salad.
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13. Warm Vegetable Salad with Zucchini
Prepare this salad as a main course for lunch; it has everything you need for a hearty and delicious meal!
You will need: 300 g champignons, 1 onion, 1 zucchini, 3 tomatoes, 120 g hard cheese, 3 tbsp. soy sauce, 4 tbsp. odorless vegetable oil, 2 cloves garlic, salt, and a pinch of Provence herbs.
Preparation: Slice the zucchini into thin, translucent strips and lightly fry in oil. Separately fry the onion with mushrooms. In a deep salad bowl, layer: zucchini, tomato slices, minced garlic, fried mushrooms with onion, cheese cubes. Drizzle with soy sauce and sprinkle with dried herbs.
14. Salad with Egg "Noodles"
The "noodles" are made from thin egg pancakes, cut into strips. And combined with crunchy and juicy vegetables, you'll get a delicious appetizer.
You will need:
For the salad: 200 g shredded Napa cabbage, 1 bell pepper, 1 red or sweet white onion, 5 cherry tomatoes, 2 tbsp. lemon juice, herbs.
For the pancakes: 2 eggs, 1 tbsp. flour, a pinch of salt.
For the dressing: 200 ml plain yogurt, 1.5 tsp. grainy mustard, 0.3 tsp. Tabasco sauce, sea salt.
Preparation: Slice the onion into half-rings and marinate in lemon juice. From eggs, salt, and flour, prepare a homogeneous liquid batter. Fry two thin pancakes in a pan with oil, cool, and cut into thin strips. Mix the cabbage and thinly sliced pepper, marinated and squeezed onion, and quartered tomatoes in a bowl. Add the egg "noodles" and pour the dressing over.
15. "Colorful Balls" Jelly Salad
You'll have to put in a little effort in the kitchen to prepare this vegetable salad, but the result is worth it!
You will need: 1 tbsp. each of thinly shredded white and red cabbage, a quarter each of red, green, and yellow bell peppers, 2 tbsp. green peas, 2 tbsp. canned corn, 2 tbsp. lemon juice, 3 tbsp. soy sauce, 200 ml water, 1.5 tsp. sugar, 1 tsp. salt, 450 ml hot broth, 30 g gelatin.
Preparation: Prepare the gelatin according to instructions, strain, and pour into the broth. Add spices, soy sauce, lemon juice, and pour into silicone hemisphere molds. Distribute the mixed vegetables into the gelatin-filled molds and refrigerate for several hours. Before serving, join the halves to form balls and garnish with herbs.
16. Vegetable Salad with Crunchy Balls
Crunchy zucchini balls in breading give this salad a hearty and original touch!
You will need: 1 bunch lettuce leaves, 2 tomatoes, 5 tbsp. mushrooms fried with onion, 1 young zucchini, 2 raw eggs, 2 boiled eggs, 1 tsp. lemon juice, 2 tbsp. soy sauce, 4 tbsp. breadcrumbs, sea salt, and herbs.
Preparation: Grate the zucchini and squeeze out the juice. Mix with a raw egg, breadcrumbs, and a pinch of salt. Form into balls and fry in vegetable oil. Slice the boiled eggs and tomatoes, tear the lettuce leaves with your hands, mix with the fried mushrooms, and arrange on an oval dish. Drizzle with soy sauce, lemon juice, and sprinkle with pepper and salt. Garnish with cooled zucchini meatballs and sprinkle with herbs.
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17. Side Salad with Mashed Potatoes and Avocado
Avocado is a globally recognized superfood that will make any vegetable salad even healthier, tastier, and more satisfying.
You will need: 350 g prepared mashed potatoes, 1-2 fresh cucumbers, 1 bell pepper, 1 avocado, 1 bunch of herbs.
Preparation: Roll small balls from the mashed potatoes, coat them in vegetable "crumbs," arrange in a salad bowl, sprinkle with salt and chopped herbs. For the vegetable "crumbs," finely dice the bell pepper (preferably yellow or red), avocado flesh, and cucumber.
18. "Himalayan" Vegetable Salad
Instead of regular salt, use pink Himalayan salt; it will give the salad a special charm.
You will need: 1/4 head of Napa cabbage, 0.5 can canned corn, 150 g canned pineapple, 6 tbsp. canned green peas, 1 red bell pepper, 150 g hard cheese, 1 apple, 1 orange, 150 g grated celery root, mayonnaise, and pink Himalayan salt.
Preparation: Peel the orange segments and cut into 3-4 pieces. Dice the pepper, pineapple, and apple into small cubes. Grate the remaining ingredients, and shred the cabbage into strips. Mix the listed products with corn and peas, dress with mayonnaise and Himalayan salt.
19. Vegetable Salad with Adjika
A moderately spicy, crunchy vegetable salad with beans and adjika – an excellent option for a picnic or as a work lunch.
You will need: 1 carrot, 150 g cooked beans, 150 g red cabbage, 1 red onion, 1 bell pepper, 3 tbsp. adjika, 3 tbsp. tomato sauce, 2 tbsp. vinegar, 0.5 tsp. each of sugar and salt, 5 tbsp. odorless vegetable oil, 2 tbsp. unrefined sunflower oil, herbs.
Preparation: Place a deep frying pan on the stove, pour in a little refined oil and heat it. Cook the salad over medium-high heat, adding vegetables alternately at 15-20 second intervals, stirring constantly. First, add the shredded cabbage to the pan, then the grated carrot, sliced onion half-rings, bell pepper cut into strips, cooked beans without their liquid. Pour the dressing over, mix, and remove from heat. For the dressing, mix adjika, tomato sauce, salt, sugar, unrefined oil, and vinegar in a cup. Transfer the finished salad to a deep salad bowl and sprinkle with dill.
20. Frozen Vegetable Salad
A versatile salad that can be prepared at any time of year, as the ingredients can always be bought at the nearest supermarket.
You will need: 250 g cauliflower, 350 g green beans, 200 g broccoli, 1 can corn, mayonnaise, and spices.
Preparation: Without thawing, drop the frozen vegetables into salted water and boil until cooked. Break both types of cabbage into florets, cut the beans into pieces. Mix the cooled boiled vegetables with corn, salt and pepper to taste, and dress with mayonnaise.