Salad recipes

Horenso no goma-ae is a Japanese spinach side dish dressed in a paste of toasted sesame seeds, sake, soy sauce, and rice vinegar. Classic side served at room temperature with rice and miso.

If you love the taste of onions, you will enjoy this scrumptious side dish that is sure to be one of your favorites to make and serve!

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.

Silky pureed turnips with 12 cloves of roasted garlic and plenty of butter. A rich, elegant side dish that rivals mashed potatoes.

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Majonezes Burgonya (Potatoes with Mayonnaise) recipe

Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.

Florida coleslaw with dill, red wine vinegar, green onions, and a light mayo dressing. A tangy, herb-forward slaw that's lighter than the traditional creamy style.

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.

Crunchy broccoli slaw with grated apple, pine nuts, and a tangy buttermilk Dijon dressing. No cooking required. A fresh, low-calorie side in 20 minutes.

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Classic creamy coleslaw with finely shredded cabbage, red wine vinegar, Dijon mustard, grated carrots, and fresh herbs. Soaked, drained, and dressed for maximum crunch.

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.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Napa cabbage and cilantro slaw with red bell pepper in a lime-garlic dressing with red pepper flakes. A crisp, light Asian-style coleslaw that's mayo-free and ready in 20 minutes.