9,857 low sodium recipes

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Apricot and cardamom bars with dried apricot, apricot nectar, and unsweetened applesauce in the batter, finished with a sweet apricot glaze drizzle. Low-fat and done in 45 minutes.

A delicious drink made with lemonade, orange juice and apple cider that's best served steaming hot.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.

Whole bananas baked in their skins, then pan-fried in honey-allspice butter and flambeed with rum. A show-stopping Caribbean dessert with a squeeze of fresh lime to finish.

Fresh peaches tossed with balsamic vinegar, black pepper, and a touch of sugar. A four-ingredient no-cook dessert that's elegant and impossibly simple.

Add a new look to pizza with this scrumptious and easy to follow recipe your kids will love!

Sautéed green beans and cherry tomatoes with garlic and balsamic. A quick one-pan side dish ready in 15 minutes, with seared beans and jammy blistered tomatoes.

Fruit compote in rose wine: layered pineapple, peaches, pears, bananas, oranges, and grapes set in watermelon gelatin and rosé. Feeds 25 at a buffet.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

Vegan coleslaw skips the mayo for an apple cider vinegar dressing with honey, slivered cabbage, Granny Smith apple, raisins, and celery seed. Crisp, tangy, naturally light side dish.