Category: Salads and Raw Dishes

Easy-Pickled Beets

I’m just learning to pickle vegetables, and when we got a bunch of beets from our wonderful CSA, I decided to give it a try.

I got this delicious recipe from Fiber-Fueled, although I have altered it a bit after making it a few times and using what I had. This recipe is super quick and super tasty.

They store well for at least a week in the fridge, although we usually devour them in just a few days.

They really enhance salads, wraps, sandwiches, veggie burgers, soups, or any dish you add them to.

I love them because of … Read the rest

Hemp Seed Ranch Dressing

We’re always looking for new ways to dress up a salad, and this one hits the spot! Very herby and flavorful, and also simple and quick to whip up. It makes eating salads a delicious treat!

Hemp Seed Ranch Dressing

Print Recipe
Prep Time 5 minutes
Course Dinner, Lunch, Main Course, Salad, Side Dish
Servings 6

Equipment

  • Blender

Ingredients
  

  • 1/2 cup hemp seeds
  • 1 cup nondairy milk
  • 1/3rd cup Fresh lemon juice or apple cider vinegar
  • 3 tablespoon nutritional yeast
  • 2 teaspoons coconut aminos
  • 2 garlic cloves
… Read the rest

Spicy Peanut Slaw

This salad is quick, packed with nutrients, and best of all, it’s so delicious! Definitely one of my all-time favorites. It goes well with crunchy cabbage to make a flavorful slaw. The little spice at the end is a bonus and leaves you wanting more. It’s so good, you’ll almost forget it’s a salad!😃🌱

Spicy Peanut Slaw

Modified from drfurhman.com
A flavorful change from traditional cole slaw
… Read the rest

Rainbow Cabbage Slaw

This is one of my all time favorite salads! It’s sweet and crunchy, bright and beautiful, and makes eating colorful vegetables fun! Even non-salad eaters enjoy this salad, so I often bring it to dinner parties. It’s good any time of the year, as I’m always trying to eat more cruciferous veggies.

Rainbow Cabbage Slaw

Eatandlivehealthfully.com
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • For the Salad:
  • 2 cups green cabbage, shredded Options: Can shred in a food processor, thinly slice, or buy pre-shredded
… Read the rest

Roasted Sweet Potato Fajita Salad

I first had a variation of this salad at the Food as Medicine Conference, hosted by Karen’s Healing Kitchen in New Jersey. As I love sweet potatoes, combining it with the flavors of a fajita salad seemed like a win-win dish. It was so delicious, and it tasted like a real comfort salad (did you ever think you’d hear of such a thing???) I came home and created my own recipe, making it as anti-inflammatory and as healing as possible. It makes for a tasty addition to a big salad, or a great vegetable side dish. Enjoy!

Roasted Sweet Potato

… Read the rest

Chris’s Killer Roasted Salad

I eat a lot of salad. And while I love a simple salad, sometimes I just want to spice it up and send it over the top. And this salad is just that! It’s the best of all worlds – the roasted veggies are sweet and flavorful, while the raw greens and pomegranates add a nice crunch and tartness that deepen the flavor and texture. The ginger-hemp seed dressing  is the creamy goodness that pulls it all together. It no longer has to be a decision of heathy OR delicious – this is definitely both of those and then some!!… Read the rest

Black Bean Fajita Salad

We often have huge salads as our meal, and this salad is perfect for that! With the beans and all the wonderful veggies, it’s extremely satiating. It offers heat, tartness, sweetness, crunch, and freshness all in one dish, and it even gets better as it sits, so you can make it the day before. It makes a great go-to meal in a pinch, because it’s quick to prepare. Enjoy!

Ingredients:

  • Black Bean Cabbage Salad:
  • 4 cups cabbage – 2 cups each: purple, green – thinly sliced and roughly chopped into 2-inch long pieces (or can buy pre-shredded cabbage)
  • 1 can
… Read the rest

Curry Chickpea Salad

This is a tribute to a salad that stole my heart the first time I visited Aspen. It was in Main Street Bakery, and it was a curried chicken salad set on a bed of lettuce. It absolutely won me over, and I spent many of my early days in Aspen sitting at their community table enjoying it. With that salad still on my mind (over 10 years later), I’ve recreated my own plant-based version that tastes just as wonderful to me, if not even more so! If only that community table were still around….

  • Serves 6
  • Prep time 10
… Read the rest

Easy Asian-Style Broccoli Slaw

This salad is a staple in my house! I buy the packages already chopped – organic when they have it – and just pour it into the bowl with some chopped green onion. It’s so fresh, crunchy, satisfying, and QUICK. It travels well, too!

  • Serves 2-3
  • Prep time: 5 minutes

 

  • Salad Ingredients:
  • 1 package broccoli slaw (shredded broccoli, carrots)
  • 3 green onions, chopped (include white an green parts)
  • Dressing: (serves enough for 3-4 salads)
  • 1-2 inch piece of ginger root, peeled and coarsely chopped (I use 2 inches – I like it gingery!)
  • 1/8th cup Bragg’s Liquid
… Read the rest