118 vegetable salad recipes

Lentil fatta salad with soft-cooked lentils, cubed pita bread, scallions, fresh lemon juice, and olive oil. A warm Middle Eastern salad with hearty texture.

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Buttermilk coleslaw with sour cream, apple cider vinegar, celery seed, and a kick of hot sauce. A tangy, creamy slaw that skips the mayo entirely.

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.

Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.

Cabbage and grated apple salad tossed in a tangy sour cream dressing with vinegar and sugar. A crisp, Eastern European-style coleslaw served cold.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

Sweet and tangy potato salad with a cooked dressing made from eggs, sugar, vinegar, and cream. A Pennsylvania Dutch staple with hard-boiled eggs and celery seed.

Pecan orange coleslaw with fresh oranges, shredded cabbage, and chopped pecans in a sweet lemon-mayo dressing. A bright, crunchy no-cook side dish.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.