2,340 low sodium recipes

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Mixed greens tossed in a honey mint vinaigrette with poppy seeds, topped with sliced carrots and toasted sesame seeds. The dressing recipe makes a double batch so you can refrigerate half for later.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Dilled asparagus marinated in olive oil, dill pickle juice, and chopped dill pickles with garlic. A tangy no-cook side dish served cold on lettuce, great for summer meals.

Indian potato, eggplant, and pea curry with a blended garlic-ginger-onion-chili spice paste and turmeric. Vegan, naturally gluten-free, and full of warming spice.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Three-ingredient Hidden Valley potatoes baked with melted butter and Italian dressing mix. Unpeeled potato slices layered in a casserole for an easy, flavorful side dish.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.