Try These Tasty Vegetable Salad Recipes

Salads can be the star of the show or a tasty and hearty side. Here's a hand-picked selection of vegetable salad recipes you are sure to love.

These are delectable recipes that I have either created or picked up along the way in my cooking adventures.

This collection of easy salad recipes have been taste-tested and approved by my husband Jeff, friends and personal chef clients. All are beloved.

As you will notice, there are not zounds of recipes on this page, because unless they are perfection in my eyes, they don't make it to the page. More salads will be added as I see fit and they pass the test.

I hope you enjoy these yummy vegan salad recipes. And thanks for stopping by.    ;)

More Salad Ideas: For even more ideas -- which include more detailed information about ingredient selection, cooking-on-the-fly tips and more -- hop over to take some Vegan Recipe Lessons.

Vegan Apple Slaw

Years ago, friends had us over for dinner. I love when friends go out of their way to cook vegan, don't you? Awwwww! They discovered this slaw while watching Emeril. A little tweaking of the original recipe to make it vegan and you are left with this vegetable salad recipe which is 100% fantastic.

  • 2 cups thinly sliced cabbage
  • 1/2 thinly sliced red onion
  • 1 julienne apple, core and seeds removed
  • 1 Tablespoon chopped pickled jalapeno
  • 1/4 cup golden raisins
  • 1/4 cup toasted slivered almonds
  • 1 Tablespoon coconut nectar or pure maple syrup (or liquid sweetener of choice)
  • 1/2 cup Vegenaise (dairy/egg-free mayo)
  • Salt and white pepper, to taste

In a medium mixing bowl, combine all of the ingredients except the salt and white pepper. Mix thoroughly and season with salt and pepper.

Serves 8.

Per Serving: 160 Calories; 11g Fat (63.8% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

Amazing Vegan Romaine Beet Salad w/Cucumber Balsamic Dressing

The idea for this salad sprang from Jeff. He was asking me to come up with a special salad for his love of shredded beets and carrots. So to satisfy his longing, I came up with this healthy and delicious recipe. It is positively addicting -- in the best way. :O)

  • 3-4 cups romaine lettuce, torn
  • 1/2 medium beet, grated
  • carrot, grated
  • 2 Tablespoons of any mix of seeds (such as sunflower, sesame and pumpkin), ground
  • 3-4 Tablespoons nutritional yeast

Cucumber Balsamic Dressing:

  • 1/2 cup extra-virgin olive oil
  • 2-3 inch section of peeled cucumber
  • 1/4 cup balsamic vinegar
  • 1/8 cup organic Tamari (or other soy sauce)
  • 1-2 Tablespoons flax oil
  • 2 garlic cloves
  • 1 teaspoon Dijon
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pure maple syrup, or to taste
  • Pinch freshly ground black pepper
  • Sunflower seeds, to taste, optional garnish

1. Add lettuce, and shredded beet & carrot to a large bowl. Sprinkle with Seed topping and nutritional yeast. Toss to mix.

2. In a blender, process dressing ingredients until thoroughly mixed.

3. Please note: You will not use all of the dressing. Toss the salad with the preferred amount of dressing, to taste. Refrigerate additional dressing -- keeps 2-3 days.

4. Plate salad. Serve topped with sunflower seeds, if desired.

Serves: 2

Artichoke Chickpea Salad (Warm)

Superbly yummy and extremely satisfying.

  • 1 can artichokes, approximately 12 artichokes, quartered
  • 2 cups garbanzo beans (chickpeas), cooked
  • 1/2 cup onion, minced
  • 1 clove garlic clove, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1/8 cup extra-virgin olive oil
  • 3-4 sun-dried tomatoes, sliced thinly (optional, and to taste)
  • 1/2 teaspoon rosemary, ground - can use more, if desired
  • Sea salt and freshly ground black pepper, to taste

1. Add quartered artichokes to a pan with a little extra-virgin olive oil and about a teaspoon of lemon juice. Cook over medium heat, stirring occasionally, until the chokes begin to brown. Add artichokes to a bowl with garbanzo beans.

2. Add onion and garlic to a pan with a little extra-virgin olive oil and a touch of water. Heat over medium-high heat, stirring occasionally, until tender. Add to the bowl with the artichokes and beans.

3. Add lemon juice, olive oil, sun-dried tomatoes, rosemary, salt and pepper to the bowl. Mix thoroughly.

Serves: 2

Vegan Dilled Potato-Green Bean Salad

This delectable salad hails from the queen of pressure cooking, Lorna Sass. But this recipe doesn't require a pressure cooker. It's from the book Recipes from an Ecological Kitchen: Healthy Meals for You and the Planet with some of the most fantastic vegetarian cooking advice, tips and recipes you will find.

This vegetable salad recipe takes a bit of time to make, but the results are worth it, especially when green beans are in season. Very delicious.

  • 1 pound green beans, trimmed
  • 1 pound small new potatoes, just cooked
  • 1/3 cup coarsely chopped walnuts (optional)
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 3/4 to 1 cup tightly packed minced fresh dill
  • 1 to 3 teaspoons Dijon mustard
  • 3 1/2 Tablespoons white wine vinegar, divided
  • Pinch Sea salt, to taste
  • Pinch freshly ground black pepper, to taste

1. Toast walnuts in a skillet, or roast in the oven. Coarsely chop and set aside.

2. Steam the green beans until tender-crisp, about 3 to 5 minutes. Run under cold water and drain thoroughly. Cut into thirds lengthwise and place in a serving bowl.

3. Cut the cooked new potatoes into 1/4-inch slices, and toss with 2 Tbsp. vinegar. Then add them, the toasted walnuts (if using), shallots and garlic to the beans.

4. In a food processor or blender (or container with a tight-fitting lid) combine the oil, 3/4 cup dill, 1 teaspoon mustard, 1 1/2 Tablespoons vinegar, salt, and pepper. Blend to a thick, creamy dressing. Taste and add more mustard or vinegar if desired.

5. Toss the dill-mustard vinaigrette into the potato-bean mixture.

6. Let the mixture marinate at room temperature for at least 1 hour before serving. Adjust seasonings before serving, adding more dill if desired.

Serves: 4

Per Serving: 324 Calories; 21g Fat (54.9% calories from fat); 7g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 62mg Sodium.

Vegan Eggless Tofu Salad

I've tried many vegan egg-free salads, and this is the one I always come back to. From the fun book The Garden of Vegan: How It All Vegan Again! by Tanya Barnard and Sarah Kramer.

  • 1 pound medium tofu, mashed
  • 1/2 cup Vegenaise (egg-free/dairy-free mayo)
  • 4 Tablespoons chopped parsley
  • 1 pickle, diced (or 1/4 cup relish)
  • 1 1/2 Tablespoons prepared mustard
  • 1 to 2 stalks green onion, chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons sea salt
  • 1/8 teaspoon turmeric

In a medium bowl, mash the tofu with your hands or fork and add the remaining ingredients. Mix together well and chill before serving.

Serves: 6.

Per Serving: 217 Calories; 17g Fat (70.6% calories from fat); 10g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 525mg Sodium.

Vegan Macaroni Salad

love me some macaroni salad! The perfect addition to any party, picnic, BBQ, or other special occasion. Yummmmmm.

  • 12 ounces Ditalini pasta (or use elbow macaroni), cooked according to package instructions
  • 1 1/2 tomato, chopped (or try cherry and grape tomatoes sliced in half)
  • 3/4 cup frozen peas
  • 1/2 cup chopped onion
  • 1 1/2 cups Vegenaise (or other vegan mayo)
  • 3 Tablespoons white wine vinegar
  • 3 teaspoons prepared mustard
  • 2 1/4 teaspoons sea salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 teaspoon celery seeds

In a large bowl combine the cooked pasta, tomato, peas, and onion. In a smaller bowl whisk together the mayo, vinegar, mustard, salt, pepper, and celery seeds. Fold the mayo mixture into the pasta.


Serves: 6

Per Serving: 600 Calories; 37g Fat (57.9% calories from fat); 9g Protein; 52g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 667mg Sodium.

Vegan Potato Salad

I looooove potato salad. This is the best potato salad recipe I've made. And since it's vegan there is no cholesterol, of course. SCORE!

  • potatoes, cooked, peeled and cubed
  • 1 1/2 green peppers, chopped
  • carrots, shredded
  • 1 celery stalk, diced
  • 4 green onions, diced
  • 1 cup Vegenaise (egg-free/dairy-free mayo)
  • 2 Tablespoons organic Tamari soy sauce
  • 1 teaspoon basil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • Dash sea salt and freshly ground black pepper

Add potatoes and other veggies to a large bowl. Combine Vegenaise and spices to make dressing and gently fold dressing into vegetables. Chill and serve.

Serves: 6.


Per Serving: 347 Calories; 24g Fat (57.1% calories from fat); 4g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 251mg Sodium.

Vegan Roasted Corn and Black Bean Salad

This bean and vegetable salad recipe always turns out well and is a real crowd pleaser. The flavors combine to make a super yummy salad.

  • organic cobs of corn, kernels cut from cob (or can use frozen)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup red onion, chopped
  • 1 jalapeno peppers , seeded & finely chopped
  • 1/2 red bell pepper, chopped
  • 1 teaspoon garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 large avocado, peeled and cut in 1/2 inch dice
  • 1 large fresh tomatoes, diced


  • 1/2 teaspoon sea salt, or to taste
  • 1/2 teaspoon ground cumin
  • 3 tablespoons fresh lime juice
  • 2 1/2 tablespoons vegetable oil
  • 1 tablespoon apple cider vinegar

1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.

2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.

3. In a large bowl, combine chopped onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.

4. Serve immediately or refrigerate up to 24 hours. May be served over a bed of red leaf lettuce or just as is.

Serves: 4

Per Serving: 432 Calories; 24g Fat (46.8% calories from fat); 14g Protein; 48g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 224mg Sodium.

Vegan Southwestern Quinoa

A fun way to enjoy your quinoa!

  • 1 teaspoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup quinoa, uncooked
  • 1 1/2 cups vegetable broth
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • freshly ground black pepper, to taste
  • 1 cup frozen corn kernels, organic
  • 2 cans black beans (15 oz.) rinsed/drained

1. Thoroughly rinse the quinoa in a colander with teeny tiny holes so the quinoa doesn't fall through.

2. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.

3. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne, pepper and salt. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes.

4. Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through.

5. Mix in the black beans.

Serves: 4

Per Serving: 368 Calories; 5g Fat (12.4% calories from fat); 18g Protein; 66g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 560mg Sodium.

Sprouted Buckwheat Salad

I discovered sprouted buckwheat quite by accident one day. I was planning on making some raw pizza crusts that required sprouted wheat or kamut. All I had on hand was buckwheat, so I tried sprouting it. I'm so happy I did! Sprouted buckwheat has a delectable mild taste and a nice light crunch.

  • 1 cup sprouted buckwheat
  • 1 large stalk bok choy, chopped small
  • 1/2 avocado, coarsely chopped


  • 1 Tablespoon extra-virgin olive oil
  • 1/2 freshly-squeezed lemon

Add the following to taste...

  • Dried basil
  • Dried oregano
  • Nutritional yeast
  • Sea salt
  • Freshly ground black pepper

In a medium bowl combine sprouted buckwheat, bok choy, and avocado.

In a small bowl, whisk together dressing ingredients. Pour over buckwheat and stir gently to mix.

Serves: 2

Per Serving: 347 Calories; 24g Fat (57.1% calories from fat); 4g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 251mg Sodium.

Vegan Wild Rice and Quinoa Garden Salad

A tasty whole grain and vegetable salad recipe that is super duper good, and good for you!

  • 1 cup cooked wild rice (see note below)
  • 1/2 cup quinoa, uncooked
  • 1 cup vegetable broth
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped, seeded peeled cucumber


  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced

1. Be sure your wild rice is pre-cooked!

2. Heat a large dry pan and add unrinsed quinoa. Toast, stirring occasionally, until fragrant and the quinoa begins to pop (5 minutes or so). Add vegetable broth, cover, and simmer for 15 minutes or until quinoa is tender.

3. Place the wild rice and quinoa in a large bowl. Stir in the green onions, bell pepper, and cucumber.

4. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

Serves: 6

Note: To cook wild rice soak 6-8 hours in double the water. Drain and rinse. Combine 1 cup water and wild rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 1 hour or until the rice is tender and liquid is absorbed. Alternatively, you can steam the rice (our preferred method).

Per Serving: 158 Calories; 6g Fat (35.4% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 553mg Sodium.

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