10,000 low sodium recipes

Indian summer tomato salad dressed with spiced oil bloomed with cumin seeds, fennel seeds, and dried chili, finished with lime juice and fresh cilantro. A bright, aromatic side.

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.

Peanut butter and chocolate sandwich cookies built from one clever dough split two ways, baked, then sandwiched around a soft marshmallow. A fun two-tone treat with the classic chocolate-PB combo.

Ensalada de Nochebuena, a traditional Mexican Christmas Eve salad with oranges, bananas, beets, jicama, pineapple, peanuts, pomegranate seeds, and sugar cane on a lettuce-lined platter.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

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This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

Quick curried coconut rice using instant rice, sliced mushrooms, and Thai yellow curry powder. Includes a clever low-fat imitation coconut milk recipe.

Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.

Moist, spiced fruit cake loaves sweetened naturally with boiled raisins and unsweetened applesauce, plus just a touch of liquid sweetener. Warm cinnamon and nutmeg fill every slice. A diabetic-friendly take on a holiday classic.

Tofu yogurt: a dairy-free yogurt alternative blended from silken tofu, banana, and vanilla with mixed fruit and raisins folded in. Vegan-friendly breakfast or snack in 10 minutes.

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.