1,518 low sodium recipes

Hearty summer pasta and lentil salad with green lentils, pasta shells, crunchy veggies, cherry tomatoes, and a garlicky Dijon vinaigrette. Topped with pine nuts for a protein-packed potluck favorite.

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

This savory sauce is goes well together with pasta, rice and any type of meat.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Wild rice and zucchini salad with brown rice, grated zucchini, avocado, spinach, tomato, and bell pepper. A colorful vegetarian grain salad that works as a main dish or side.

Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.

Homemade marinara sauce with crushed plum tomatoes, mushrooms, and a secret trio of steak sauce, barbecue sauce, and ketchup for unexpected depth. Vegetarian and ready in 45 minutes.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Chocolate-dipped coconut macaroon Easter eggs made with egg whites, unsweetened coconut, pecans, and brown sugar. A homemade holiday candy project.

Almond paste macaroons with cornmeal for a subtle Southern grit and honey for floral sweetness. Piped, flattened, and baked on parchment until golden with chewy centers.