Salad recipes

Buttermilk coleslaw with sour cream, apple cider vinegar, celery seed, and a kick of hot sauce. A tangy, creamy slaw that skips the mayo entirely.

Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.

Vintage molded gelatin salad with apple cider, diced apples, celery, and almonds suspended in lemon-spiked gelatin. Unmold onto lettuce and serve with whipped cream or sour cream.

Horenso hitashi, a classic Japanese blanched spinach side dish dressed in dashi, soy sauce, and sugar with toasted sesame seeds. Clean, simple, and ready in 20 minutes.

Classic creamy coleslaw with shredded cabbage, carrots, and bell pepper in a tangy mayo-lemon dressing. Chill for two hours and let the flavors meld for the best results.

Lemon Snow Jello with cream cheese, crushed pineapple, and whipped evaporated milk folded into lemon Jello. A fluffy, creamy retro gelatin salad topped with chopped nuts.

Peanut butter noodles toss cooked linguine with a quick peanut sauce of soy, sesame oil, garlic, and a touch of vinegar. Cold or room temperature, ideal for lunchboxes and picnics. Ready in 15 minutes.

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.

Homemade Italian cheese dressing blended with Parmesan, garlic, dry mustard, celery salt, and white pepper. A creamy vinaigrette made in the blender and chilled to serve.

Thai-style pickled vegetables with cauliflower, cabbage, carrots, and serrano chiles in a sweet vinegar brine. A tangy, crunchy condiment ready after one day of marinating.

Majonezes Burgonya (Potatoes with Mayonnaise) recipe

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Tangy sour cream coleslaw with shredded cabbage, vinegar, and just a touch of mayo. Creamy, crunchy, and ready in 15 minutes flat. The go-to side for BBQ, pulled pork, and fried chicken.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.