584 vegetable salad recipes

Tortellini and fettuccine pasta salad with blanched snow peas, broccoli, cherry tomatoes, mushrooms, and olives tossed in Italian dressing with Parmesan. A colorful, crunchy potluck favorite.

Stir-fried warm Asian salad with napa cabbage, fresh mushrooms, spinach, celery, garlic, and ginger tossed in soy sauce. A low-fat vegetable side dish ready in under 10 minutes.

Pepper salad is a blender coleslaw with cabbage, carrot, and chili peppers pulse-chopped with water, drained, and dressed with mayonnaise. A quick, diabetic-friendly, 10-minute side dish.

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

Fresh spinach salad tosses tender baby spinach with a Caesar dressing thinned by cottage cheese for a creamy, lightened-up dressing. Three-ingredient salad ready in minutes.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Cold spicy soba noodles tossed in a creamy tahini, sesame oil, and chili dressing with reduced soy sauce, brown sugar, and balsamic. The Japanese-style cold noodle bowl ready in 40 minutes.

No-bake salad pizza with spinach dip spread on an Italian bread shell, topped with chicken, broccoli, tomato, and scallions. Ready in 20 minutes, no oven needed.

Three tomato salad with red, yellow pear, and cherry tomatoes plus mushrooms in a balsamic-mustard vinaigrette with fresh basil. A colorful, low-fat summer side.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Curried apple salad with raisins, walnuts, celery, and a creamy curry-lemon dressing made with soy mayonnaise and vegan sour cream. A crunchy, sweet no-cook side dish.

Spaghetti squash salad with mushrooms and Parmesan: roasted squash strands tossed with garlic olive oil, sauteed mushrooms, and fresh parsley. Low-carb, gluten-free, diabetic-friendly, 45 minutes start to finish.

Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.