Healthy, plant-based, oil-free vegan salads and slaw recipes. Featuring whole foods ingredients, naturally sweetened with dates and other fruits for no refined sugars or syrups. Includes gluten-free tips, with Mexican, American comfort food, Italian, French, Greek, Thai, and Indian cuisines.
If you make just one salad this fall, this is it! This recipe combines roasted Delicata squash, shredded Brussels Sprouts, toasted pecan, and dried cranberries. Top it all with a creamy, oil-free vegan Apple Cider Dressing. This makes the perfect plant-based lunch.
This easy plant-based Thai Cucumber Salad makes a light, healthy lunch. With crunchy peanuts and a simple vegan dressing.
This easy, healthy oil-free salad comes together quickly. With black beans, corn, avocado, cilantro, and jalapeno, this is satisfying and full of Southwest flavor! It makes the perfect plant-based lunch. Or, use for filling vegan lettuce cups. No more boring salads!
No more boring salads! Here’s a collection of some of the most delicious, whole foods, plant-based salad recipes. There are some vegan versions of your favorite traditional dishes. Plus, some awesome new global flavors.
It’s time for Taco Tuesday! These spicy green chili potato tacos are quick and easy to make. Take some help from the microwave for a one-pan dish. Topped with a simple vegan avocado slaw. The perfect whole foods, plant-based weeknight dinner.
This vegan ceviche salad uses hearts of palm as a plant-based substitution for fish. Full of refreshing flavors and a spicy kick. Serve with oil-free baked chips for a delicious plant-based appetizer.
Fonio is a gluten-free whole grain that grows in West Africa. Similar to cous cous, it cooks quickly. Combine it with fresh mango and crunchy cashews for this simple vegan salad.
Freekeh is a young green wheat that has been roasted and cracked. Traditionally found in Middle Eastern cuisine, it makes a satisfying base for this simple, plant-based grain salad. With fresh mint and an oil-free lemon dressing, this makes a delicious vegan lunch.
Sweet corn on the cob, tender asparagus, and red bell pepper celebrate simple, fresh flavor. Grilling them adds a smoky char, reminiscent of summer. Plus, red quinoa adds healthy, plant-based protein. It all rests on a bed of baby greens. The colors of the garden come to the plate.
