1,880 vegetable recipes

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.

Perfection salad is a vintage molded gelatin salad with shredded cabbage, celery, green pepper, and pimento suspended in a tangy lemon-vinegar aspic. A retro potluck classic that chills until firm.

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Sweet potato phoenix nests deep-fried between two sieves into crispy, golden lattice bowls. Just 3 ingredients and a stunning presentation for stir-fries or salads.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Grilled eggplant rollups with sun-dried tomato goat cheese, fresh basil, and garlic. A no-bread vegetarian appetizer with smoky char and a creamy tangy filling.

Blueberry cornbread muffins dipped in melted butter and cinnamon sugar while still warm. Uses cornbread mix for a quick, semi-homemade breakfast treat.

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.

Ryzi me araka: traditional Greek rice and peas simmered with onion and olive oil in a one-pot pilaf. Simple, vegan, and a no-fuss weeknight side from the Greek home-cooking playbook.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

A 10-minute blender salsa with tomato sauce, fresh jalapeños, scallions, and garlic. No cooking required. Bright, spicy, and ridiculously easy to throw together for taco night or last-minute snacking.

Crunchy Southwestern slaw with julienned red cabbage, red onion, cumin, chili powder, and a sweet red wine vinegar dressing. No mayo, no fuss, big flavor.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.