Vegetable salads - 20 quick and tasty recipes

Vegetable salad “Motley”

At first glance, this is an ordinary cabbage salad, but a special dressing turns it into a feast of taste and freshness.

You will need:

For the salad:
1/2 medium fork white cabbage, 1 sweet and sour apple, 150 g green peas, 5-6 tbsp.
l. toasted sesame seeds, 4 tbsp. l. roasted walnuts. For dressing:
1 juicy orange, 1 tbsp.
l. lemon juice, 4 tbsp. l. aromatic olive oil, 1 tbsp. l. apple cider vinegar, 2 cloves of garlic, 1 tsp. honey, 1 tbsp. l. soy sauce, medium-ground sea salt. Preparation:

Salt the shredded cabbage and mince it with your hands until the juice comes out, mix with grated apple, green peas, chopped nuts and sesame seeds. In a 200-gram jar, add the ingredients for the dressing: orange and lemon juice, vinegar, pressed garlic, liquid honey, etc. Close the lid tightly and shake vigorously for three minutes to combine the ingredients into a homogeneous sauce. Pour the resulting liquid over the salad and let it sit for ten minutes.

Salad with Brussels sprouts, nuts and Parmesan

tracy benjamin/Flickr.com
Parmesan adds a zesty flavor to the salad. But if desired, it can be replaced with another cheese.

Ingredients

100 g walnuts;
24 heads of Brussels sprouts;
50 g parmesan;
100 ml olive oil;
3 tablespoons apple cider vinegar;
2 teaspoons Dijon mustard;
salt - to taste;
ground black pepper - to taste.

Preparation

Toast the walnuts in a hot frying pan for 5-8 minutes. Cut the cabbage into thin strips. Add nuts and grated cheese to it. For the dressing, mix all the other ingredients, pour this mixture over the salad and mix well.

Korean salad

If you prepare more of this salad, you can roll it into jars and leave it for the winter, and then treat it to guests or family at any time.

You will need:
1.5 kg of white cabbage and carrots, 1 kg of onions and bell peppers, 2 packets of ready-made Korean carrot seasoning, 2-3 cloves of garlic, 1 chili pepper, 1 tsp.
ground black pepper, 1 glass of sunflower oil, 1 glass of 9 percent vinegar, 2-3 tbsp. l. regular table salt, 6 tbsp. l. Sahara. Preparation:

Grate the carrots using a Korean carrot grater, mix with thinly sliced peppers and shredded cabbage, cut the onion into half rings and fry in oil, pass the garlic through a press. Pour the mixture of vinegar, seasonings, salt and sugar over the vegetables placed in a bowl, add the chili cut into rings (without seeds and stalks), stir. After an hour you can try. If you decide to prepare such a salad for the winter, then put it in jars, sterilize it for 20-25 minutes and roll it up.

Vegetable salad "Bourgeois"

Pine nuts and a spicy dressing turn this ordinary fresh vegetable salad into a real delicacy. Try it and see for yourself!

You will need:

For the salad:
2 cucumbers, 1 large tomato, 1 small onion, 1 bunch of arugula lettuce, 2 tbsp.
l. pine nuts. For dressing:
3 tbsp.
l. soy sauce, 2 tbsp. l. aromatic olive oil, 1 tbsp. l. lemon juice, 1.5 tsp. grainy mustard, 1 tsp. liquid honey, a pinch of cumin, 0.5 tsp. white sesame, 0.25 tsp. dill seeds, coriander, ground mixture of peppers and hot pepper, 1 tsp. chopped dried mint. Preparation:

Grind dry seasonings and sesame seeds in a mortar and mix with liquid ingredients for dressing. The bottom and sides of the salad bowl are lined with arugula leaves, you can leave them whole, or you can tear them into several pieces with your hands, then lay out the onion cut into rings, cucumber slices and thin tomato slices. Pour in the dressing and sprinkle with pine nuts.

Cabbage salad with celery

A very tasty and simple salad made from vegetables that are available all year round.

You will need:

For the salad:
0.5 kg of cabbage, 1 large onion, 1 carrot, 1 red or orange bell pepper, 0.5 celery root, 1 sour apple.
For dressing:
100 ml unrefined corn oil, 90 ml apple cider vinegar, 2 tbsp.
l. sugar, 2 tsp. sea salt, 2 cloves of garlic. Preparation:

In an enamel saucepan, mix finely shredded cabbage, onion half rings, grated celery, an apple and carrots, and chopped bell pepper. Place the ingredients for the marinade in a saucepan, bring to a boil, the salt and sugar crystals should dissolve without residue, immediately pour into a container with vegetables. Place pressure on top and leave to marinate overnight. In the morning, a delicious crispy salad will be ready for tasting.

Salad with tomatoes, zucchini and mozzarella

delish.com This unusual salad resembles pasta. Only instead of pasta there are thin strips of zucchini.

Ingredients

4 zucchini;
2 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
400 g cherry tomatoes;
150 g mozzarella balls;
½ bunch of basil;
2 tablespoons balsamic vinegar.

Preparation

Using a shredder or other device, cut the zucchini into thin, long strips. Mix them with olive oil and spices and leave to marinate for 15 minutes. Then add the halved tomatoes and cheese, basil leaves and vinegar to the zucchini and mix well.

Vegetable salad on the side

This salad is best served as a side dish for meat dishes.

You will need:

For the salad:
1/4 fork of Chinese cabbage, 1 fresh cucumber, 1 green bell pepper, 1 red onion, 0.5 bunch of dill, 2 tbsp.
l. grape vinegar, sea salt, sugar. For dressing:
3-4 tbsp.
l. unrefined olive oil, 1 tsp. mustard with grains, 1.5 tbsp. l. lemon juice. Preparation:

Cut the onion into thin rings or half rings, pour in vinegar, sprinkle with a little salt and sugar, set aside. Cut the remaining vegetables into thin strips, shred the cabbage on a special grater, mix with squeezed pickled onions. Whisk the ingredients for the dressing well, pour over the vegetables, and sprinkle with chopped dill.

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Salad with corn, tomatoes and feta cheese

delish.com
This salad will be delicious with fresh or frozen or canned corn.

Ingredients

500 g corn;
200 g cherry tomatoes;
100 g feta cheese;
1 red onion;
several sprigs of basil;
3 tablespoons olive oil;
1 lime;
salt - to taste;
ground black pepper - to taste.

Preparation

Combine corn, halved tomatoes, crumbled feta and finely chopped onion. Add basil leaves, cut into thin strips, oil and juice of a whole lime. Season with spices and stir.

Salad "Space"

Cut up the most common vegetables, only purple and red, and season with walnut oil sauce. The taste will be indescribable!

You will need:

For the salad:
300 g red cabbage, 1 pod of red bell pepper, 10 cherry tomatoes, 1 red onion.
For dressing:
2-3 tbsp.
l. ground walnuts, 0.5 tsp. powdered sugar, 2 cloves of garlic, 1.25 tsp. mustard, 1 tsp. sea salt, 3 tbsp. l. walnut oil, 0.25 ground black pepper, 5 sprigs of purple basil. Preparation:

Mix shredded cabbage, thinly sliced onions and peppers, halves or quarters of tomatoes in a container of suitable volume. Chop the basil as finely as possible, add nuts and the rest of the dressing ingredients, blend with a blender until smooth and mix with the vegetables.

Panzanella

Photo: Jaroslaw Pawlak / Shutterstock
Panzanella is a traditional Italian salad with fresh vegetables and bread.

Ingredients

2 baguettes;
120 ml olive oil;
3 tablespoons red wine vinegar;
1 teaspoon honey;
salt - to taste;
ground black pepper - to taste;
1 large cucumber;
800 g red and yellow cherry tomatoes;
1 red onion;
1 clove of garlic;
1 bunch of basil.

Preparation

Cut the baguette into large cubes and toss with half the olive oil. Place the bread in a preheated frying pan and toast, stirring occasionally, over medium heat for about 10 minutes. The baguette should be covered with a crispy golden brown crust. Then cool.

For dressing, mix the remaining oil, vinegar, honey and spices. Cut the cucumber into large slices, removing the seeds. Cut the tomatoes in half, finely chop the onion, mince the garlic and coarsely chop the basil leaves. Mix vegetables, herbs and baguette, pour over dressing and mix well.

Black radish salad

Black radish is sold in stores and on the market from autumn to spring, which means this delicious salad can be prepared all this time!

You will need:
0.5 kg of black radish, 1 large carrot, 1 pod of sweet bell pepper, 2 onions, 1 small head of garlic, 2 tbsp.
l. vinegar (3 percent) and unrefined oil, 1 tbsp. l. sugar, hot ground pepper, sea salt. Preparation:

Peel the radish, grate along with the carrots on a Korean carrot grater, sprinkle with salt and rub well with your hands. Add finely diced onion and bell pepper, chopped garlic, seasonings, pour in a mixture of vinegar, sugar and vegetable oil.

Recipe for vegetable salad “Boom” from cabbage, tomatoes, carrots and peppers, raw food

And this salad not only attracts with its lightness, but also with its crunch. When there are a lot of vegetables, and especially cabbage, then why not crunch? In addition, it gives the taste lightness and freshness.

Compound:

White cabbage – 500 grams
Bell pepper – 2 pieces
Onions – 0.5 pieces
Tomato – 2 pieces
Carrots – 1 piece
Fresh herbs - to taste
Salt - to taste

Work process:

Cut sweet, aromatic peppers into thin strips. Place in a bowl.

Chop the cabbage into strips as well. Add to pepper.

To enhance the taste, chop the onion into the same small strips.

Cut the tomatoes into medium cubes. Add to the general composition.

Chop fresh parsley and dill. Pour into a bowl.

Grate the carrots on a coarse grater or you can use a Korean carrot grater. Salt everything to taste. Mix everything very well.

Let it sit until the vegetable juice comes out.

Have a great mood and bon appetit!

Vegetable salad "Eggplant"

With this salad, no mushrooms or meat are needed. The dish turns out to be satisfying, nutritious, and tasty.

You will need:
2 eggplants, 1 carrots, 2 sweet bell peppers, 3 cloves of garlic, 1 large onion, 1 tsp.
sugar and salt, 2 tbsp. l. vegetable oil, 1.5 tbsp. l. balsamic vinegar, a pinch of ground chili pepper, 0.25 tsp. black pepper, herbs. Preparation:

Cut the eggplants into long thin slices, rub them all over with salt, leave for half an hour, then boil in boiling water and squeeze. Fry the eggplants in vegetable oil until golden brown, and fry the grated carrots in a separate frying pan. Meanwhile, thinly slice the onion and pepper, season with balsamic vinegar, salt, sugar, black pepper, and leave to marinate for an hour. Place peppers and onions in a salad bowl, then eggplants, sprinkle with chili and chopped garlic and herbs, add carrots and mix.

Salad with baked eggplants and lavash in mint dressing

bbcgoodfood.com

Ingredients

2 eggplants;
3 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
2 thick pita breads;
3 tablespoons balsamic vinegar;
1 large bunch of mint;
1 red chili pepper;
2 onions;
170 g cherry tomatoes;
300 g salad mixture;
50 g goat cheese.

Preparation

Cut the eggplants into pieces with sides about 3 cm. Pour a tablespoon of oil, season with spices and stir. Place on a baking sheet and bake at 200°C for 25 minutes until lightly browned. 8 minutes before the end of cooking the eggplants, place a baking sheet with large pieces of pita bread in the oven.

For the dressing, mix the remaining oil, vinegar, chopped mint leaves, finely chopped chili and 1 onion. Remove the eggplants, place them in a salad bowl and toss with ⅓ of the dressing. Add halved onion, halved tomatoes, lettuce mixture, pita bread and goat cheese pieces. Pour the remaining dressing over the salad and toss to coat.

Salad with beans and potatoes

This salad can be served as an appetizer or as an independent dish for dinner.

You will need:
3 potatoes, 120 g boiled beans, 1 large pickled cucumber, 100 g sauerkraut, 0.5 red onion, 1 tsp.
horseradish seasoning, 0.5 bunch of greens, 6 tbsp. l. unrefined corn oil, a pinch of sugar, sea salt. Preparation:

Boil the potatoes in their jackets, peel and cut into slices, cut the onion into half rings, and the cucumber into large cubes. Mix vegetables with squeezed sauerkraut and chopped herbs, season with the rest of the ingredients specified in the recipe.

Salad with Chinese cabbage and peas

iamcook.ru
A hearty salad with a marine touch.

Ingredients

300 g of Chinese cabbage;
100 g green peas;
250 g seaweed;
2 tablespoons olive oil.

Preparation

Cut the Chinese cabbage into small strips. Mix it with peas and seaweed, after draining the liquid from them. Season the salad with oil.

Vegetable salad with mushrooms and olives

Prepare this salad when you don’t have time to spend a lot of time fiddling around in the kitchen, but you really want to surprise and deliciously feed suddenly arriving guests.

You will need:

For the salad:
0.5 kg of champignons, 1/4 fork of cauliflower, 2 fresh cucumbers, 1 yellow bell pepper, 200 g each of green and black pitted olives.
For dressing:
1 head of garlic, 110 ml olive oil, 5 tbsp.
l. lemon juice or vinegar, 1 tbsp. l. salt, 3.5 tbsp. l. sugar, 10 black peppercorns. Preparation:

Mix the ingredients for the marinade in a bowl and set aside. Separate the cauliflower into florets, put it in boiling water for three minutes and immediately cover it with cold water, then drain it in a colander. Blanch the mushrooms in boiling water for five minutes, then transfer to cold water and also place on a sieve to drain the moisture. Cut the remaining vegetables into thin strips, leaving only the olives whole. Mix everything in one container, pour over the marinade and put in the refrigerator for five hours, stirring from time to time.

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Salad with beets, avocado and spinach

allrecipes.com
A stunning combination of delicious vegetables, herbs and lemon dressing.

Ingredients

3 beets;
2 tomatoes;
1 avocado;
½ red onion;
100 g feta cheese;
200 g spinach;
3 tablespoons lemon juice;
2 tablespoons olive oil;
1 tablespoon balsamic vinegar;
1 tablespoon Dijon mustard;
salt - to taste;
ground black pepper - to taste;
½ clove of garlic.

Preparation

Place the beets in a saucepan, add water and bring to a boil over high heat. Reduce heat and simmer the beets for about an hour until they are soft. Cool it slightly, peel it, cut it into cubes and put it in the refrigerator for 15 minutes.

Combine beets, diced tomatoes and avocado, onion rings, crumbled feta and spinach. Season the salad with a mixture of lemon juice, oil, vinegar, mustard, spices and chopped garlic.

Red Sunset Salad

A simple and tasty vegetable salad that is suitable as a light dinner, a snack at work or a side dish for meat dishes.

You will need:
1/4 fork red cabbage, 1 carrot, 1/2 beets, a handful of cherry tomatoes, 3 tbsp.
l. olive oil and lemon juice, 0.5 tsp. salt, a pinch of sugar. Preparation:

Shred the cabbage on a special grater, add salt and crush it with your hands, then pour in lemon juice, sprinkle with a pinch of sugar, stir and leave for 7 minutes to soak. Grate the carrots and beets on a fine grater, place in a bowl with the cabbage, let sit for five minutes, add vegetable oil.

Vegetable salad with sour cream

Sour cream dressing gives fresh vegetables special tenderness, and raisins add piquant sweet notes. Delicious!

You will need:

For the salad:
300 g broccoli, 1 carrot, 1 sweet and sour apple (large), 1 medium celery root, 1 fresh turnip, 2 tbsp.
l. raisins, fresh herbs. For dressing:
200 ml 15% sour cream, 1 tsp.
apple cider vinegar, 1.5 tsp. mustard with grains, 1.5 tbsp. l. vegetable oil, a pinch of ground pepper, sea salt. Preparation:

Mix finely chopped broccoli, raisins, grated carrots and apple. Add fresh herbs and salt and pepper to taste. Pour sour cream, vinegar and oil into a cup, mix with mustard, and dress the salad.

Warm vegetable salad with zucchini

Prepare this salad as a second course for lunch, it has everything you need for a satisfying and tasty meal!

You will need:
300 g champignons, 1 onion, 1 zucchini, 3 tomatoes, 120 g hard cheese, 3 tbsp.
l. soy sauce, 4 tbsp. l. odorless vegetable oil, 2 cloves of garlic, salt and a pinch of Provençal herbs. Preparation:

Cut the zucchini into thin translucent slices and lightly fry in oil. Separately, fry the onions and mushrooms. Place in a deep salad bowl in layers: zucchini, tomato slices, chopped garlic, fried mushrooms and onions, cheese cubes. Pour over soy sauce and sprinkle with dried herbs.

Salad with egg noodles

“Noodles” are made from thin egg pancakes cut into strips. And in combination with crispy and juicy vegetables, you get a delicious snack.

You will need:

For the salad:
200 g shredded Chinese cabbage, 1 bell pepper, 1 red or sweet white onion, 5 cherry tomatoes, 2 tbsp.
l. lemon juice, herbs. For pancakes:
2 eggs, 1 tbsp.
l. flour, a pinch of salt. For dressing:
200 ml yogurt without additives, 1.5 tsp.
grainy mustard, 0.3 tsp. Tabasco sauce, sea salt. Preparation:

Cut the onion into half rings and marinate in lemon juice. Prepare a homogeneous batter from eggs, salt and flour, fry two thin pancakes in a frying pan with butter, cool and cut into thin strips. Mix cabbage and thinly sliced peppers, pickled and squeezed onions, tomato quarters in a bowl, add egg “noodles”, pour in dressing.

Salad with cabbage, dates and feta cheese

smittenkitchen.com
A juicy and healthy salad with a sweet twist.

Ingredients

1 small head of red cabbage;
3 tablespoons olive oil;
2 tablespoons lemon juice;
salt - to taste;
ground black pepper - to taste;
100 g dates;
100 g feta cheese;
several sprigs of parsley;
2 teaspoons sesame seeds.

Preparation

Cut the cabbage into thin strips. Add oil, lemon juice and spices to it and stir. Toss the kale with half the dates, diced or striped, and half the crumbled feta. Top with remaining dates, feta, chopped parsley and sesame seeds.

Salad in jelly “Motley balls”

Preparing this vegetable salad will take a little work in the kitchen, but the result is worth it!

You will need:
1 tbsp.
l. finely shredded white and red cabbage, a quarter each of red, green and yellow bell peppers, 2 tbsp. l. green peas, 2 tbsp. l. canned corn, 2 tbsp. l. lemon juice, 3 tbsp. l. soy sauce, 200 ml water, 1.5 tsp. sugar, 1 tsp. salt, 450 ml hot broth, 30 g gelatin. Preparation:

Prepare gelatin according to the instructions, strain and pour into the broth, add spices, soy sauce, lemon juice, pour into silicone hemispheres. Distribute the mixed vegetables into molds filled with gelatin broth and refrigerate for several hours. Before serving, combine the halves into balls and garnish with herbs.

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Vegetable salad with crispy balls

Crispy breaded zucchini balls add richness and originality to this salad!

You will need:
1 bunch of lettuce leaves, 2 tomatoes, 5 tbsp.
l. fried mushrooms with onions, 1 young zucchini, 2 raw eggs, 2 boiled eggs, 1 tsp. lemon juice, 2 tbsp. l. soy sauce, 4 tbsp. l. breadcrumbs, sea salt and herbs. Preparation:

Mix the grated and squeezed zucchini with an egg, breadcrumbs and a pinch of salt, form into balls and fry in vegetable oil. Cut boiled eggs and tomatoes into slices, tear lettuce leaves with your hands, mix with fried mushrooms and place on an oval dish. Sprinkle with soy sauce, lemon juice, pepper and salt. Garnish with cooled zucchini meatballs and sprinkle with herbs.

Side salad with mashed potatoes and avocado

Avocado is a world-recognized superfood that will make any vegetable salad even more healthy, tasty and satisfying.

You will need:
350 g of ready-made mashed potatoes, 1-2 fresh cucumbers, 1 bell pepper, 1 avocado, 1 bunch of herbs.
Preparation:

Roll small balls from mashed potatoes, bread them in vegetable crumbs, place them in a salad bowl, sprinkle with salt and chopped herbs. For the vegetable “crumbs”, cut the bell pepper into small cubes, preferably yellow or red, avocado pulp and cucumber.

Vegetable salad "Himalayas"

Instead of regular salt, use pink Himalayan salt, it will give the salad a special charm.

You will need:
1/4 fork of Chinese cabbage, 0.5 cans of canned corn, 150 g of canned pineapple, 6 tbsp.
l. canned green peas, 1 red bell pepper, 150 g hard cheese, 1 apple, 1 orange, 150 g grated celery root, mayonnaise and pink Himalayan salt. Preparation:

Peel the orange slices from the films and cut into 3-4 parts, cut the pepper, pineapple and apple into small cubes, grate the remaining ingredients, chop the cabbage into strips. Mix the above products with corn and peas, season with mayonnaise and Himalayan salt.

Fruit salad with coconut

A real exotic for a special occasion!

You will need:
1 pineapple, 500 g strawberries, 4 bananas, 4 tangerines, 300 g blueberries, half a coconut, 0.5 cups of coconut cream, 1/4 cup of pineapple juice.
Preparation:

Cut all the fruits into beautiful cubes and add grated coconut to it. Shavings are also suitable, but fresh ones are tastier and more aromatic. Dress the salad with coconut cream and pineapple juice.

Vegetable salad with adjika

Moderately spicy, crispy vegetable salad with beans and adjika is a great option for a picnic or as lunch for work.

You will need:
1 carrot, 150 g boiled beans, 150 g red cabbage, 1 red onion, 1 bell pepper, 3 tbsp.
l. adjiki, 3 tbsp. l. tomato sauce, 2 tbsp. l. vinegar, 0.5 tsp. sugar and salt, 5 tbsp. l. odorless vegetable oil, 2 tbsp. l. unrefined sunflower oil, greens. Preparation:

Place a deep frying pan on the stove, pour in a little refined oil and heat it up, cook the salad over medium heat, adding vegetables one by one at intervals of 15-20 seconds, stirring constantly. First of all, pour shredded cabbage into a frying pan, then grate carrots, onion cut into half rings, bell pepper cut into strips, boiled beans without boiling, pour in dressing, stir and remove from heat. For the dressing, mix adjika, tomato sauce, salt, sugar, unrefined oil, and vinegar in a cup. Place the prepared salad in a deep salad bowl and sprinkle with dill.

Frozen vegetable salad

A universal salad that can be prepared at any time of the year, since the ingredients for it can always be bought at the nearest supermarket.

You will need:
250 cauliflower, 350 g green beans, 200 g broccoli, 1 can of corn, mayonnaise and spices.
Preparation:

Place frozen vegetables in salted water without defrosting and boil until tender. Separate both types of cabbage into inflorescences, cut the beans into pieces, mix the cooled boiled vegetables with corn, salt and pepper to taste and season with mayonnaise.

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Salad with potatoes, celery and avocado

gimmesomeoven.com
The usual flavor combination of potatoes and eggs will be complemented in this salad by celery and avocado.

Ingredients

8–10 potatoes;
salt - to taste;
2 tablespoons vinegar;
4 eggs;
300 g Greek yogurt or mayonnaise;
1 tablespoon Dijon mustard;
ground black pepper - to taste;
2 avocados;
2–3 stalks of celery;
½ small red onion;
½ bunch of parsley.

Preparation

Boil the potatoes in salted water until tender. Then drain the water, cool the potatoes, peel and cut into small cubes. Sprinkle them with vinegar. Boil the eggs hard and cool.

Mix yogurt or mayonnaise, mustard and pepper. Add potatoes, diced eggs, avocado and celery, thinly sliced onion and chopped parsley to the dressing. Then gently toss the salad.