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Jun 20, 2013 07:58 AM

Looking for veggie salad recipes

I've been searching for interesting recipes for vegetable salads that can sit in the fridge for 2 or 3 days and still taste great. Tired of lettuce based salads plus I want something that will last that I can eat for lunch several days in a row.

Not particularly interested in heavy mayo based salads. My SIL makes one with corn, black beans, onions, tomatoes, cilantro and a lime/olive oil dressing. Salads with beans or grains are okay too.

Found a roasted sweet potato salad with poblano chiles that I'm going to try. And had a peanut noodle salad on the brain, if anyone has a good recipe.

Just came home from the farm store with the following, any suggestions? I'm running to the supermarket later so can pick up any additional ingredients I might need.

snow peas
bean sprouts
sweet onions
red onions
green beans
fingerling potatoes
sweet potatoes
lemons and limes
fresh lo mein noodles

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  1. I've made this a few times and people always like it. And it holds up well in the refrigerator. I usually skip the bacon. And I love Newman's Sesame Ginger dressing so it makes it easy. It has that sweet/savory combination of flavors.

    1. Some of my favourites

      Grated carrot salad - grate a peeled carrot. Toss with fresh lemon juice, olive oil, salt and pepper, toasted cumin seeds and a bit of honey.

      Grated beet salad - grate peeled raw beets. Dress with olive oil, lemon juice, salt and pepper, and some chopped fresh dill.

      Both the above are actually better the second day, and the grated raw beets are delicious, and taste nothing like cooked beets.

      Cooked beet salad - roasted or boiled beets, chopped, dressed with red wine vinegar, olive oil, salt and pepper, some finely diced red onion, toasted walnuts and crumbled feta or blue cheese.

      Marinated tomato salad - halved cherry tomatoes (or diced regular tomatoes), a bit of finely chopped onion. Dress with olive oil, wine vinegar, and thyme.

      Classic Capresse - sliced tomatoes, fresh mozzarella balls, whole basil leaves, drizzled with olive oil and topped with sea salt and fresh ground pepper.

      Salsa salad - chopped tomatoes (must be fresh and good quality), onion and cilantro. Dress with a lot of fresh lime juice and salt.

      Roasted Corn salsa - eat as a salad or as a dip. Pan fry whole corn kernels (canned or frozen) in a bit of olive oil over medium high heat until lightly browned. Cool, add diced onion, cilantro, lots of lime juice and salt.

      Classic Greek - diced tomatoes, cucumbers, onions, crumbled feta, black olives, dressed with olive oil, garlic, lemon juice, red wine vinegar and oregano.

      Green Bean and tuna salad - blanch green beans, cool. Add a couple of spoons of canned, drained, tuna, lemon juice, olive oil, lemon juice, some cumin, salt and pepper.

      Western Asian noodle salad - cook and drain/rinse Asian flour noodles (the straight medium thin ones). Toss with baby corn (blanched fresh or canned, cut in a couple of pieces), blanched snow peas (whole), thinly slice onion, sliced red peppers. Dress with a vinagretee made of soy sauce, rice vinegar, and sesame oil. Sprinkle with toasted sesame seeds.

      Spicy Thai salad - take your choice of chopped vegetables (tomatoes, cucumber, onion, blanched broccoli, snow peas ot green beans, celery, etc). Add some diced soft Japanese style tofu. Dress with pre-made Thai spicy dipping sauce (not too much). This is good with cold seafood like shrimp or squid added in as well.

      Japanese Chinese noodle salad - julienne cucumbers, carrots, green onions (you can also add bean sprouts, corn, tomatoes). Shred some cooked chicken (optional). Cook and chill soba or ramen noodles. Arrange the noodles on the plate and top with the various vegetables and chicken. For the dressing, 3 T soy sauce, 3 T rice vinegar, 2 T sesame oil, shredded ginger, and a teaspoon of sugar. Top with dried nori (seaweed) if you want.

      Marinated cucumber salad - thinly slice cucumbers and onion. Dress with white vinegar, sugar, salt, and lots of chopped dill. I like to do this with fresh lemon juice instead of vinegar, and no sugar, which is more like a fresh lemony pickle.

      7 day coleslaw - shredded cabbage, carrots, and green peppers, sliced green olive (optional) with a white vinegar based dressing (Google 7 day coleslaw for lots of recipes).

      1 Reply
      1. re: tastesgoodwhatisit

        Great suggestions! I'm intrigued with the 7 day coleslaw. Wondering if that would work with other veggies. Like I'm thinking blanched green beans, carrots and red onion.'ve got me thinking, and that's great! :-)

      2. A couple of my favorites:

        Mexican Green Bean Salad

        Mediterranean Pepper Salad
        I add a can of drained, rinsed chickpeas and call it a meal. It's good the first day and even better the next. Actually both salads are great for several days.