276 vegetable salad recipes

Crunchy Chinese coleslaw with crispy ramen noodles, toasted almonds, and sunflower seeds tossed in a tangy-sweet vinegar dressing. Perfect potluck side ready in 30 minutes.

Artichoke Hearts, Carrot and Tortellini Salad recipe

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

This quick-easy to make potato salad goes deliciously well with roasted lamb, chicken or simple fish dishes.

Super easy coleslaw made from just shredded cabbage and your favorite dressing. A crisp, crunchy side you can throw together in minutes and customize with whatever add-ins you like.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

Italian-style green bean salad tossed with thinly sliced onions, red wine vinegar, olive oil, basil, and Parmesan. A low-calorie make-ahead side dish that gets better the longer it chills.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 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.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.