7 Easy Salad Recipes from Vegetables 100%

Good afternoon everyone. Now we want to share 7 vegan salad recipes that can make you full. for those of you who are vegans, you will definitely like it. because we use 100% vegetables. Have a good cook. If you like vegan dessert recipe with basic ingredients of bananas, we also wrote it for you.

 

First Easy Salad Recipes:

Baby Greens with Ginger Dressing

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Makes 4 servings

The natural affinity of ginger and pear are further enhanced by the crunchy texture of pecans in this delicious salad. Baby greens are used for their delicate taste and visual appeal, but other salad greens, alone or in combination, may be used instead.

3 tablespoons sherry vinegar

1 medium shallot, minced

2 teaspoons grated fresh ginger

1⁄2 teaspoon sugar

1⁄8 teaspoon dry mustard

1⁄8 teaspoon ground cayenne

1⁄2 teaspoon salt

1⁄3 cup olive oil

5 cups mixed baby greens

2 celery ribs, cut into 1⁄4-inch slices

1⁄2 cup toasted pecan pieces

1 ripe pear, such as Bosc or Anjou

  1. In a small bowl, combine the vinegar, shallot, ginger, sugar, mustard, cayenne, and salt. Whisk in the oil and set aside.
  2. In a large bowl, combine the greens, celery, and pecans. Core the pear and cut into 1⁄4-inch dice. Add the pear to the salad and add enough dressing to lightly coat. Toss gently to combine and serve.

 

Second Easy Salad Recipes:

Balsamic Vinaigrette

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Makes about ¾ cup

The rich, full-bodied flavor of balsamic vinegar has made it a favorite for dressing most any green salad. Try it tossed with mixed baby greens.

1 tablespoon finely chopped shallots

1⁄2 teaspoon Dijon mustard

1 teaspoon sugar

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

2 tablespoons balsamic vinegar

1⁄2 cup olive oil

In a small bowl, combine the shallots, mustard, sugar, salt, and pepper. Stir in the vinegar. Add the oil, whisking constantly until blended. Store leftover dressing tightly covered in the refrigerator, where it will keep for 3 to 4 days.

 

Third Easy Salad Recipes:

Broccoli Apple and Walnut Salad

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Makes 4 to 6 servings

Shredded broccoli stems, called “broccoli slaw,” can be found in supermarkets, and make a nice change from the usual cabbage slaw. This hearty slaw, made with walnut and apple, is a decidedly winter dish.

1 Fuji or Gala apple, halved, cored, and cut into 1⁄4-inch slices

1 teaspoon fresh lemon juice

1 (12-ounce) bag broccoli slaw

1⁄2 cup toasted walnut pieces

1 tablespoon sugar

1⁄4 cup white balsamic vinegar

1⁄4 cup walnut oil

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

  1. In a large bowl, combine the apples and lemon juice and toss to prevent discoloration. Add the broccoli slaw and walnut pieces and set aside.
  2. In a small bowl, combine the sugar, vinegar, walnut oil, salt, and pepper. Mix well and pour the dressing over the slaw mixture. Toss well to combine and serve.

 

Fourth Vegan Salad Recipes:

Carrot-Ginger Salad

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Makes about 1 cup

The fresh taste of carrot and ginger are the stars of this dressing that is great drizzled over a spinach salad or used as a slaw dressing with shredded cabbage.

2 medium carrots, shredded

2 tablespoons chopped fresh ginger

3 tablespoons rice wine vinegar

3 tablespoons fresh orange juice

1 tablespoon soy sauce

1 tablespoon mirin

2 tablespoons grapeseed oil

In a blender or food processor, combine the carrots, ginger, and vinegar and blend until smooth. Add the orange juice, soy sauce, mirin, and oil and blend until smooth. Taste, adjusting seasonings if necessary, and add a splash more orange juice if a thinner dressing is desired. Store leftover dressing tightly covered in the refrigerator, where it will keep for 1 to 2 days.

 

Fifth Vegan Salad Recipes:

Chilled Salad with Cucumber

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Makes 6 servings

Thin slices of red onion add a lovely color contrast and burst of flavor to this versatile cucumber salad. By using a different herb or swapping out other ingredients, you can transform this simple salad into a range of flavors. See Variations below for some delicious options.

2 medium English cucumbers, peeled and cut into 1⁄4-inch slices

1⁄2 small red onion, cut into 1⁄8-inch slices

3 tablespoons fresh lemon juice

1⁄4 cup olive oil

2 tablespoons chopped fresh dillweed

1⁄4 teaspoon salt

1⁄8 teaspoon freshly ground black pepper

Pinch sugar

  1. In a large bowl, combine the cucumbers and onion. Set aside.
  2. In a small bowl, whisk together the lemon juice, oil, dillweed, salt, pepper, and sugar. Pour the dressing over the salad mixture and toss gently to coat. Refrigerate for 1 hour, until chilled and serve.
  • Instead of dillweed, use fresh basil and swap the red onion for garlic.
  • Use cilantro instead of the dillweed and lime juice in place of the lemon.
  • Replace the red onion with 3 or 4 minced green onions.
  • Use sherry vinegar instead of the lemon juice.
  • Instead of olive oil, use equal amounts of walnut oil and canola or grapeseed oil.
  • Use parsley instead of the dillweed, and sprinkle with toasted chopped walnuts.

 

Sixth Vegan Salad Recipes:

Chilled Noodles Glass

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Makes 4 servings

Glass noodles, made from mung bean flour, are also called cellophane noodles, bean thread noodles, and harusame. Marinated baked tofu is available at well-stocked supermarkets and natural food stores. Look for one marinated with Thai or Asian flavors for best results.

4 ounces glass noodles

1 (8-ounce) package marinated baked tofu, cut into 1⁄2-inch dice

1 ounce snow peas, trimmed and diagonally cut into 1-inch pieces

1 medium English cucumber, peeled, seeded, and cut into 1⁄4-inch slices

1 medium carrot, grated

1⁄4 cup minced green onions

2 tablespoons chopped fresh cilantro

1⁄2 cup unsalted roasted peanuts, crushed or chopped

2 tablespoons toasted sesame oil

2 tablespoons grapeseed oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 garlic clove, minced

  1. Soak the noodles in a heatproof bowl of boiling water until softened, 8 to 10 minutes. Drain well and rinse under cold water.
  2. Cut the noodles into thirds and place them in a large bowl. Add the tofu, snow peas, cucumber, carrot, green onions, cilantro, and peanuts. Set aside.
  3. In a small bowl, combine the oils, vinegar, soy sauce, and garlic, stirring to blend well. Add the dressing to the salad and toss gently to combine. Refrigerate for 30 minutes before serving.

 

Seventh easy salad recipes:

Chinese Salad from Chicken

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Makes 4 servings

I like using an Asian-flavored baked marinated tofu in this recipe, but seitan or tempeh can be used instead, if you prefer. You can omit the lettuce from the salad and wrap the “chicken” salad in soft lettuce leaves to enjoy as lettuce roll-ups.

2 cups finely shredded romaine lettuce or cabbage

1⁄2 cup shredded carrot

1⁄4 cup minced green onions

2 tablespoons chopped fresh cilantro

1 garlic clove, crushed

1 teaspoon grated fresh ginger

3 tablespoons creamy peanut butter

1 tablespoon hot water

1 tablespoon fresh lemon juice

1 tablespoon toasted sesame oil

2 tablespoons soy sauce

1⁄2 teaspoon sugar

12 ounces baked marinated tofu , chopped or shredded

1⁄3 cup chopped unsalted roasted peanuts, for garnish

  1. In a large bowl, combine the lettuce, carrot, green onions, and cilantro. Set aside.
  2. In a blender or food processor, mince the garlic and ginger, then add the peanut butter, water, lemon juice, oil, soy sauce, and sugar. Blend until smooth. Pour the dressing over the lettuce mixture, add the tofu, and toss well to coat. Garnish with peanuts and serve.

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