Vegetable Salad Recipes

Cool, delicious cucumber salad. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each. Don't make the vinegar solution first and then chop the cucumber because it's important that the vinegar solution be hot to ensure proper flavoring.

This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

The recipe for this easy salad came from my grandma, who made it in the summers with fresh dill and cucumbers from her garden.

Broccoli, bacon, and red onion salad with lots of grated Cheddar cheese.

An easy broccoli salad with a simple dressing.

This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too!!!

An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.

I make this for all of my summer picnics, a huge hit!

This colorful corn salad mixes grilled corn with peppers, spices, and lime juice.

Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.

This crunchy and colorful salad is perfect for potlucks!

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Very close to the slaw you get at Chick-fil-A®.

A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.

This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.

Light and crunchy noodle salad with cabbage, almonds, and sunflower seeds.

Really good potato salad that is best served cold.

This potato salad is just like Grandma's.

A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.