Salad recipes

A quick yet refreshing Thai cucumber salad accompanies well with most of your summer Barbecue dishes.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Iowa Thunder and Lightning Salad is a Midwest marinated vegetable salad with cabbage, tomatoes, cucumbers, and bell peppers in a sweet vinegar and honey dressing. Chills for 2 days for bold flavor.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Gado Gado (Mixed Vegetables with Peanut Sauce) recipe

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

Thai-inspired crab salad tossed with lemongrass, fish sauce, lime juice, and cilantro, spooned into cool hollowed-out cucumber cups. A no-cook appetizer that's fresh, light, and packed with bright Southeast Asian flavors.