2,340 low sodium recipes

Andalusian gazpacho with 3 pounds of fresh tomatoes, bread, garlic, olive oil, and white wine vinegar, served ice-cold with a spread of diced vegetable garnishes. No cooking required.

Peanut butter sundae with a warm homemade honey peanut butter sauce over vanilla ice milk, topped with wheat germ. Simple, nostalgic, and lighter than fudge.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Fettuccine and colorful vegetables tossed in a creamy coconut red curry sauce. This Thai twist on pasta primavera is vegan, vibrant, and on the table in 25 minutes.

Hungarian sweet noodles tossed in margarine and topped with sugar-coated poppy seeds or chopped walnuts. A traditional Central European dessert pasta that's on the table in 15 minutes flat.

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

Blanched vegetables stir-fried in a rich almond-cashew paste with paneer, potatoes, and fresh mint. A vibrant Indian jalfrezi that's vegetarian and ready in 30 minutes.

A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Hand-dipped chocolate truffles made with heavy cream, butter, and orange liqueur, coated in dark chocolate. A luxurious homemade candy that rivals any chocolatier.

A delicious dish made with hazelnuts, bread crumbs and juicy apples.

This extra-sweet, but scrumptious snack is the best substitute for dessert if you don't feel like making a cake.

Traditional English apple pudding from Somerset with grated apple, orange zest, and a buttery oat crumble topping. Simple, cosy, and ready with just 5 ingredients.

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.

Two-layered Thai steamed coconut cups with a dark brown sugar coconut base and a creamy white coconut cream topping. A traditional vegetarian Thai dessert made with rice flour, naturally gluten-free.