Vegan Salad Recipes
Salad doesn't have to be boring! Try these vegan salad recipes and see for your self.
Are you serious about health? Then raw vegetables should be part of your daily meal plan.
Vegetables supply your body with lots of vitamins, minerals, antioxidants, and other important nutrients.
Try to eat a wide variety of vegetables and choose as many color groups as you can - purple cabbage, red bell peppers, carrots, and the dark green leaves of kale and spinach. Fresh homemade salads are an excellent way to get your daily dose.
Do you have ideas for vegan salad recipes you'd like to see on this site? Want to comment on a recipe? Please let me know by using this form.
Enjoy these Vegan Salad Recipes!
For best results, use only the freshest ingredients that you can find!
Cabbage, Kale, and Endive Salad
~ Cabbage, Kale, and Endive Salad ~
1/4 cup cabbage, finely shredded (I like a mixture of green and red cabbage)
1/4 cup endive, chopped up fine
For the Dressing:
Juice of 1/2 lemon1 tbsp extra virgin olive oil
1/4 tsp sea salt
1/4 tsp each of basil, parsley, oregano, and thyme
- Toss salad ingredients together in a medium bowl.
- In a separate container, mix all salad dressing ingredients together.
- Pour dressing over salad and mix well. Allow to marinate for 10 – 15 minutes before serving. Enjoy!
Makes enough salad for 2.
* Store the salad and dressing separately if you're not planning on using it up in one day. It will last longer that way.
~ Mediterranean Pasta Salad ~
1 375g package or 5 cups of fusilli pasta1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup Braggs Liquid Aminos
1 tbsp dried basil
1 tbsp dried parsley flakes
1/4 tsp cayenne (optional)
1/2 package extra firm Mori Nu tofu, cut into tiny cubes
1/2 large red onion, finely chopped
16 cherry tomatoes cut in half or 1 medium tomato cut into small pieces
1/4 cup sun-dried tomatoes, chopped in small pieces
1/4 cup sliced black or kalamata olives (optional)
- In a small bowl, combine olive oil, lemon juice, Braggs, basil, parsley, and cayenne (if using).
- Add tofu. Stir, and set aside.
- Cook fusilli according to package directions. Drain and rinse in cold water to cool.
- Combine fusilli with onion, tomatoes, sun-dried tomatoes, and olives if using.
- Add the ingredients from the small bowl and combine until well mixed. Refrigerate for 1 - 2 hours before serving.
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