From cold soba with yuzu to gado-gado with chunky peanut sauce, these salad recipes show just how many directions a salad can take. Choose something light with cucumber and fresh herbs, or make it a hearty lunch with lentils, farro, noodles or tofu. Bright acidity, savoury dressings and crunchy toppings bring flavour and texture to every bowl.
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Side dishEarthy roasted beetroot, juicy orange and tangy lemon yogurt get an extra bite from golden, pan-fried rice. A colorful side dish that’s delicious served warm or at room temperature.
Side dishRoasted sweet potato gets a fresh, tangy and spicy dressing with lime and fish sauce. Shallot, mint, coriander and toasted coconut add sharpness and crunch. Serve this salad warm as a starter.
LunchHearty green lentils are dressed with a fresh orange vinaigrette and served in crisp radicchio leaves. Goat cheese makes them creamy, while toasted pumpkin seeds add a nutty crunch.
Side dishThin slices of octopus, crisp cucumber and a fresh rice vinegar dressing come together in a light Japanese first course. Toss the salad just before serving so the cucumber stays crunchy.
Main courseWarm rice vermicelli, quickly seared beef and fresh herbs come together with cucumber, lettuce, peanuts and crispy shallots. A light, sweet-and-sour nước chấm brings everything together without turning it into a soup.
Side dishSoft, roughly mashed potatoes, creamy Japanese mayonnaise and thin, crisp vegetables: this Japanese potato salad is a refreshing side for grilled fish or chicken.
LunchHearty chickpeas, juicy grapes and crisp celery get a kick from Dijon mustard and red wine vinegar. Tarragon and toasted walnuts make this a fresh, satisfying lunch; delicious with crusty bread.
LunchSoft rice, crispy pan-fried rice and fresh vegetables make this salad a lunch with plenty of texture. Edamame provides a hearty, green base; lime, fish sauce and a little sugar balance sour, salty and sweet.
LunchHearty white lupini beans, crisp fennel and radishes get a fresh lift from lemon and parsley. Crispy fried capers add salty little bites throughout. Serve this Mediterranean-inspired salad with sourdough bread for lunch.
LunchHearty kidney beans and crisp, finely chopped vegetables make this salad a complete lunch. Lime and chipotle bring bright acidity and gentle smokiness; toasted pumpkin seeds add extra crunch just before serving.
LunchGolden-brown roasted eggplant and warm chickpeas make this salad hearty enough for lunch. Cucumber, parsley and pomegranate seeds add freshness; tahini-lemon dressing and crisp pita bring creaminess and crunch.
LunchSmall cubes of tomato, avocado and red onion make this salad fresh and easy to eat; black beans and corn add enough bite to make it a satisfying lunch. Lime and cilantro bring everything together, while tortilla chips add a salty crunch.
Side dishTender fava beans, crisp cucumber, and smoky scallions come together in a fresh yogurt dressing with lemon. Mint and toasted pine nuts finish this salad without hiding the beans.
Side dishCreamy borlotti beans soak up the fresh dressing, while roasted pepper, crunchy celery and crisp breadcrumbs add contrast. This colourful side dish is best served lukewarm.
Side dishHearty edamame, crunchy cucumber and ripe mango make this colorful salad both fresh and filling. The dressing of rice vinegar, soy sauce, sesame oil and lime balances tartness, saltiness and fruity freshness.
Side dishBitter radicchio, crisp fennel and juicy orange give this chopped salad plenty of contrast. Chickpeas add substance; roast some until crisp and scatter them over the salad just before serving.
LunchFried rice develops golden, crispy edges and is tossed just before serving with fresh cucumber, radishes and edamame. A dressing of lime, soy sauce and sesame oil brings acidity and umami together.
Side dishRipe melon and juicy tomatoes are balanced by creamy feta, sherry vinegar and crunchy pumpkin seeds. A refreshing starter that tastes best chilled, but not straight from the fridge.
Main courseTender potatoes soak up the lemon-mustard dressing; soft-boiled egg, peppery watercress and toasted sunflower seeds make this a complete meal.
Side dishJuicy celery is the base of this fresh salad, joined by sweet grapes, salty blue cheese and warm, toasted hazelnuts. Lemon and olive oil keep the dressing light, letting each flavor and texture shine through.
Main courseTender, warm potatoes soak up the sharp mustard and vinegar dressing beautifully. Smoked mackerel, crisp fennel, fresh dill and pickled red onion turn it into a hearty main-course salad.
Side dishCrisp little gem lettuce develops dark, smoky sear marks in a hot pan. Lemon and anchovy make the dressing fresh and savory, while toasted rye crumbs add a hearty crunch.
Main courseThis warm main-course salad brings together tender potatoes, crisp haricots verts and soft-boiled eggs with a punchy mustard and tarragon dressing. Toss the dressing with the potatoes while they’re still warm so they soak up its fresh, herby flavor.
Main courseFresh cactus leaves, juicy tomato and crumbly queso fresco come together in a satisfying main-course salad. Serve it with warm corn tortillas for a hearty lunch or dinner.
Not every salad has to start with lettuce leaves. Cucumber, cabbage, fennel and green papaya each bring a different texture: cucumber is juicy, paper-thin slices of fennel are fresh and crunchy, and cabbage stays firm even after tossing. For a more filling plate, lentils, farro, soba and lontong make a substantial base. The fennel and lentil salad combines warm lentils with raw fennel and orange; in the radicchio and farro salad, grilled leaves and a grain with bite take centre stage.
Think about when you’ll toss everything together, too. Dressing adds flavour to vegetables, but over time it can make them limp. Toss vinaigrette with warm lentils so they absorb the flavour; with crunchy cucumber and cabbage salads, it’s better to add the dressing just before serving. That way, the contrast between juicy, firm and crisp stays clear.
Lime, lemon, vinegar and orange bring freshness, but they don’t all do the same thing. Lime works well with fish sauce, chilli and rau ram in the Vietnamese cabbage salad; mint and toasted rice powder add extra fragrance to the sweet-and-sour dressing for the cucumber salad. In the soba salad, ponzu and yuzu bring a citrusy, savoury note. If yuzu juice isn’t available, you can use a little extra ponzu, although the citrus flavour will be less pronounced.
A savoury element also brings balance to the other salads. Sambal belacan gives the Malaysian kerabu a salty, punchy base alongside pineapple and lime. The Indonesian-inspired papaya salad relies on sweet kecap manis, chilli and lime juice. Taste dressings before spooning them over the salad: products vary in saltiness and sweetness. If a dressing tastes too heavy or too strong, add a little extra acid or water at a time.
A few well-chosen cooking techniques give a salad more depth without hiding the vegetables. For gado-gado, the potatoes and vegetables are cooked separately, while the tofu and tempeh are fried until golden; chunky peanut sauce and lontong make it a complete meal. Cook the vegetables briefly and drain them well so the sauce doesn’t become watery. Add the prawn crackers at the very end so they stay crisp.
Roasting works just as well on a smaller scale. Toasted coconut flakes give the kerabu a dry, nutty bite; hazelnuts do the same for the lentil or farro salad. In the Vietnamese cucumber salad, jasmine rice is toasted until golden and then ground: the grainy powder adds a subtle roasted flavour. Let toppings like these cool, then scatter them over the salad just before eating. Use a dry pan for toasting and keep an eye on it: small ingredients colour quickly.