Category: Salad Recipes

Thanksgiving Salads

14 Thanksgiving Salads to brighten up your holiday table including broccoli salads, Autumn salads with apples, and roasted vegetable salads!

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Well friends, the holiday season is upon us. And if you’re in the process of planning your Thanksgiving dinner menu, don’t forget to make some room for a fresh and colorful Thanksgiving Salad! Yes, I’m sure you’ll have lots of traditional sides like mashed potatoes, mac & cheese, and green bean casserole. But it never hurts to balance things out a bit with a simple, flavorful, salad for Thanksgiving. From easy broccoli salads, roasted vegetable salads, and delicious autumn salads with apples, we’ve got several Thanksgiving salads that we’re sure your guests will love!

Collage of six Thanksgiving Salads with title text in the center.

Butternut Squash Salad

Butternut Squash Salad

Close up overhead shot of one serving of butternut squash salad in a bowl.
This colorful butternut squash salad features roasted butternut squash, tender greens, flavorful toppings, and a maple Dijon vinaigrette.
5 from 2 votes
$6.43 recipe / $1.61 serving Get the Recipe

This delicious Butternut Squash Salad is the perfect salad to add to your Thanksgiving table! It features roasted butternut squash, a simple mix of toppings and a homemade maple Dijon vinaigrette dressing. It’s colorful, easy to make, and the perfect mix of sweet, savory, nutty, and creamy flavors!

Honey Mustard Broccoli Salad

Honey Mustard Broccoli Salad

Front view of a bowl of Honey Mustard Broccoli Salad with a black fork and spoon in the side of the bowl.
This crunchy, sweet, tangy, and creamy Honey Mustard Broccoli Salad only takes minutes to makes the perfect summer side dish.
5 from 40 votes
$4.10 recipe / $0.82 serving Get the Recipe

Broccoli Salads are always a great, fresh, side dish to add to Thanksgiving dinners. This Honey Mustard Broccoli Salad only takes minutes to make, is packed with flavor, and it holds up well in the refrigerator!

Autumn Kale And Sweet Potato Salad

Autumn Kale and Sweet Potato Salad

dressing being poured over the autumn kale and sweet potato salad in a bowl
This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!
4.96 from 23 votes
$6.67 recipe / $1.67 serving Get the Recipe

Take advantage of lots of fall flavors with this Autumn Kale and Sweet Potato Salad! It has incredible flavor and texture combinations including fresh apple and kale, roasted sweet potatoes, and a maple tahini dressing. So good!

Roasted Carrot And Feta Salad

Roasted Carrot and Feta Salad

Close up side view of roasted carrot and feta salad
A simple an inexpensive side dish, this Roasted Carrot and Feta Salad combines sweet roasted carrots with salty feta and fresh parsley for a simple salad.
4.65 from 14 votes
$2.49 recipe / $0.41 serving Get the Recipe

Turn those roasted carrots into a salad this Thanksgiving with this Roasted Carrot and Feta Salad. A really simple side dish that only requires six ingredients and the oven does most of the work!

Roasted Brussels Sprouts Salad

Roasted Brussels Sprouts Salad

Close up view of roasted Brussels Sprouts Salad in a wooden bowl.
This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.
5 from 9 votes
$7.20 recipe / $1.44 serving Get the Recipe

This gorgeous Roasted Brussels Sprouts Salad will steal the show at your family gathering this year! It’s a beautiful combination of roasted Brussels Sprouts, sweet potatoes, pecans, goat cheese, and a tangy-sweet maple Dijon dressing!

Autumn Kale And Apple Salad

Autumn Kale and Apple Salad

Close up overhead view of Autumn Kale and Apple Salad, with balsamic vinaigrette and a fork on the side.
All the flavors of fall come together in this Autumn Kale and Apple Salad, with candied walnuts and a homemade balsamic vinaigrette.
5 from 12 votes
$5.09 recipe / $1.27 serving Get the Recipe

Prepare to be blown away with this insanely delicious Autumn Kale and Apple Salad! It’s made with lots of kale, candied walnuts, and a simple balsamic vinaigrette dressing that everyone will love!

Apple Dijon Kale Salad

Apple Dijon Kale Salad

This Apple Dijon Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette. BudgetBytes.com
This Apple Dijon Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette.
4.90 from 37 votes
$5.53 recipe / $1.38 serving Get the Recipe

Adding to the list of flavorful apple salads is our crunchy, Apple Dijon Kale Salad. This crisp salad includes fresh apples, walnuts, raisins, and kale.

Wilted Spinach Salad

Wilted Spinach Salad

Close up overhead view of a bowl of wilted spinach salad.
Wilted spinach salad with bacon, white beans, and a tangy Dijon vinaigrette is a quick, easy, and light summer meal.
5 from 2 votes
$6.33 recipe / $1.58 serving Get the Recipe

This quick 20-minute Wilted Spinach Salad is made with bacon, cannellini beans, and a warm vinaigrette that helps slightly wilt the spinach. It’s perfect as a side dish for your Thanksgiving meal.

Warm Brussels Sprouts And Pear Salad

Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette

This Warm Brussels Sprouts and Pear Salad combines winter flavors in a warm and filling side dish, all in about 15 minutes. 
4.75 from 35 votes
$4.61 recipe / $1.15 serving Get the Recipe

If you’re looking to save some time this holiday season, look no further. This Autumn-inspired Warm Brussels Sprouts and Pear Salad is simple, light, and only takes 15 minutes to make!

Classic Southern Style Potato Salad

Classic Southern Style Potato Salad

overhead view of a a bowl full of potato salad with celery, relish and eggs on the sides
This classic Southern Style Potato Salad uses both mustard and mayonnaise for a super flavorful dressing that is rich, tangy, and creamy.
4.91 from 11 votes
$5.56 recipe / $0.70 serving Get the Recipe

Classic Southern Style Potato Salad is another popular side salad during the holidays and at family gatherings. This potato salad recipe is creamy, tangy, and has just the right amount of crunch.

Classic Three Bean Salad

Classic Three Bean Salad

Overhead view of a bowl of three bean salad
Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!
4.70 from 13 votes
$2.79 recipe / $0.56 serving Get the Recipe

One of our favorite simple salad recipes is this Classic Three Bean Salad! It has minimal ingredients, a tangy-sweet dressing, and it’s the perfect side dish for any holiday meal.

Macaroni Salad

Macaroni Salad

close up side view of macaroni salad in a bowl.
Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.
5 from 6 votes
$4.89 recipe / $0.61 serving Get the Recipe

Macaroni Salad is a classic potluck salad recipe! It’s creamy, budget-friendly, and absolutely delicious!

Jello Salad

Jello Salad

Overhead photo of a whole full of jello salad topped with sliced strawberries.
Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!
5 from 2 votes
$7.87 recipe / $1.12 serving Get the Recipe

Trust me, after a big heavy meal your family will appreciate this light and airy Jello Salad. But don’t let the name fool you, this Jello Salad recipe is actually a classic dessert that’s popular during this time of year. It’s simple, sweet, and definitely a crowd favorite. ;)

Sweet Crunch Winter Salad

Sweet Crunch Winter Salad

When fresh vegetables are in short supply, make this Sweet Crunch Winter Salad packed full of winter vegetables and a homemade Maple Tahini Dressing. BudgetBytes.com
When fresh vegetables are in short supply, make this Sweet Crunch Winter Salad packed full of winter vegetables and a homemade Maple Tahini Dressing. 
4.83 from 29 votes
$4.58 recipe / $1.15 serving Get the Recipe

Introducing this light, fresh, and colorful Sweet Crunch Winter Salad! It makes a great side salad for those holiday meal tables.

More Recipe Roundups

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Mediterranean Pasta Salad

Colorful and bright, this Mediterranean pasta salad is punctuated with bursts of flavor from briny olives, cherry tomatoes, and fresh herbs. The creamy dressing is tzatziki inspired with grated cucumber, garlic and salted yogurt. The perfect lunch!

Continue reading Mediterranean Pasta Salad on 101 Cookbooks

Let’s talk pasta salad. I know we’ve done a few versions over the years together, but this one has been a go-to recently. It is a Mediterranean pasta salad. Ish. And it fires on an engines. It is flavor-packed, nutritious, and the leftovers are legit amazing. You start with a base of good pasta. Beyond that, there’s a blast of green from fresh herbs, flecks of briny olives, and pops of tomato goodness. The creamy, tzatziki-inspired yogurt dressing is punctuated with garlic, grated cucumber and herbs and coats the pasta beautifully. The whole thing is  a shade over the top, admittedly a bit maximalist, but it’s a favorite feel-good lunch around here. 
Mediterranean pasta salad with tomatoes, black olives, cucumber, red onions with a creamy yogurt dressing in a wide pink bowl
A few more details. This Med-centric pasta salad is loaded with quick marinated cubes of tofu vamping for more typical feta cubes. Record scratch, I know. If this hurts your sensibility, no problem. Use feta. Or do a combination. I find using the tofu keeps me going throughout the afternoon, and the yogurt brings plenty of creaminess in place of a soft, salty cheese like feta. Lastly, this recipe makes a lot of pasta salad so it’s the perfect sort of recipe for Sunday meal prep.
pasta salad in a wide serving bowl in the middle of marble table with plates, drinks, and a napkin

Mediterranean Pasta Salad: The Main Ingredients

  • Pasta: Use whatever your favorite short pasta you like here. I love the Sfoglini Whole Grain Reginetti for pasta salads like this — it’s what you see pictured above. The texture and flavor is great and you get a good bump of protein and fiber over a white pasta. Penne, rigatoni, and farfalle are alternate pasta shape that work great here.
  • Cucumber: This recipe calls for two. You grate one and stir it into a tzatziki inspired, garlic-boosted yogurt sauce. The other is chopped into tiny cubes and tossed into a big bowl with the pasta and the other ingredients.
    all the ingredients for Mediterranean pasta salad arranges in bowls in a kitchen
  • Olives: Use dry, oil-cured black olives if you have them, but don’t sweat it if you don’t. I’ve done this pasta salad with a wide range of olives in the past, some are better than others, but you’re going to get that briny, salty punctuation whatever olives you choose. Big, meaty green Castelvetrano olives are another favorite, but a canned black olive can do the job as well.
  • Yogurt: As long as it’s plain, use what you’ve got in your fridge. Greek yogurt will make your sauce quite a bit thicker, but everything is getting well tossed together, it all works itself out. And low-fat yogurt is also fine if that is what you keep on hand. Long way of saying, don’t make a special trip to the store to get an alternate yogurt if you already have some. The spirit of this whole recipe is adaptability.
    two bowls side by side on a countertop - one with roasted cherry tomatoes, one with yogurt, grated cucumber, and dried herbs
  • Tomatoes or Other Seasonal Vegetables: If tomatoes are in season, use cherry tomatoes here. Bonus points if you make them roasted cherry tomatoes. For example, if it’s spring, swap in something equally colorful and seasonally specific – cooked favas, blanched asparagus, and or spring peas.
    multi-color cherry tomatoes halved and arranged on a baking sheet drizzle with olive oil
  • Herbs: The yogurt sauce calls for dried herbs, and the pasta salad calls for fresh. The more the better as far as I’m concerned. I often season the yogurt with a good amount of za’atar, but you might have dried thyme or dill and prefer to use that. Finishing the pasta salad with a pile or fresh arugula, basil leaves, or cilantro are all good options.
    a wonderful pasta salad incorporating tomatoes, black olives, cucumber, red onions with a creamy yogurt dressing in a wide pink bowl
  • Tofu or Feta: Making this with cubed tofu in place of feta will likely draw some sneers, but honestly, it’s not a bad way to roll. I like the added protein boost.

an individual plate of pasta salad including with a fork

Leftovers!

The leftovers here are great. Especially the day after, and the day after that. Day three and the pasta texture changes and loses some structure. By day three, I’m a pass. Before that, the pasta holds up, the herbs and onions infuse the creamy dressing and cucumbers. It’s on par with a good day-old macaroni salad, but loaded with good stuff like tomatoes, cucumbers, herbs and olives. a wonderful pasta salad incorporating tomatoes, black olives, cucumber, red onions with a creamy yogurt dressing in a wide pink bowl

More One-Bowl Pastas & Pasta Salads

 

Continue reading Mediterranean Pasta Salad on 101 Cookbooks

Mung Bean Yoga Bowl

The kind of power bowl that keeps you strong – herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.

Continue reading Mung Bean Yoga Bowl on 101 Cookbooks

I thought I’d show you how I take a favorite component of a recent recipe, make a minor tweak, and turn it into something completely different. Do you remember the herb-packed coconut milk from this green curry porridge? Well, it’s good. Good in its own right. And if you have some on hand, it’s a nice jumping off point for a meal. It has a luxe, cilantro-ginger creaminess that makes for a brilliant component in dressings, drizzles, and sandwich spreads. Add some eggs and you have an easy tart filling.
Big bowl filled with mung beans, quinoa, yogurt dressing and paprika oil
For today’s recipe I made a version with yogurt in place of the coconut milk, and it did not disappoint. Lobbing dollops over a simple bowl of mung beans and quinoa made for the sort of easy, nutritious lunch I aim for. Some toasted nuts and a drizzle of paprika oil bring a bit of flair and textural contrast. It’ll keep you strong for whatever you afternoon has in store – yoga class, a bike ride, work meetings, or whatever.
mung beans draining above a large cast iron pot and a jar of quinoa to the side

This is the sort of thing that you can pack in layers in a wide-mouthed mason jar as a portable lunch or picnic go-to. It’s good at room temperature and doesn’t require much fuss at all once you have the components prepared. And really, don’t get too hung up on the base ingredients – like I mentioned, I used mung beans and black quinoa, but if you have lentils and/or brown rice on hand, you’re set. Try to work in a substantial protein component though like some sort of bean or lentil. It’ll keep you strong and less hungry compared to, say, a rice-only version. xo Enjoy! -htofu scramble with skillet potatoes in a bowl

More lunch ideas:

Continue reading Mung Bean Yoga Bowl on 101 Cookbooks

Broccoli Apple Salad

A dreamy broccoli apple salad made from all-star ingredients. Bright broccoli florets, crisp apples, crunchy fried shallots, candied nuts and slivered red onions are tossed in a honey-kissed, creamy, almond dressing.

Continue reading Broccoli Apple Salad on 101 Cookbooks

All things crunchy and colorful are combined in this broccoli apple salad. And it’s a beauty! Bright broccoli florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond dressing.

broccoli apple salad drizzled with dressing on a blue plate

This is a hearty and substantial salad with lots of play between the sweet of the apple, the savory shallots, and the crunch of the candied walnuts and crisp, flash-boiled broccoli. It’s the sort of thing that is welcome on just about any table – holiday, picnic, Tuesday night, or desk at work. I if you’re on the look out for feel-good lunch ideas, I also love this broccoli salad as a bento component.

ingredients for broccoli salad including walnuts, chives, apples and red onions arranged on a counter

Make Ahead Plan

With a bit of planning, this recipe comes together quickly. You can make most of components ahead of time, but, pro-tip, don’t dress the salad until you are ready to serve it. This preserves the various crunches. Make the almond butter dressing up to a few days in advance. Same goes for the crispy shallots. If you are going to do the version with candied walnuts, those will hold in an air-tight container for weeks. Beyond that you’re simply boiling broccoli and slicing apples.

all the ingredients for broccoli apple salad in a metal bowl readdy to be tossed

Broccoli Salad Variations

  • Make it a Main Dish: Add caramelized tofu, pan-glazed tempeh, or spicy tempeh crumble (on top) to turn this into a main course.

  • Ginger Carrot Broccoli Salad: Swap out the creamy almond butter dressing in the recipe below, and use this ginger carrot dressing instead.

  • Broccoli Apple Salad with Spicy Ranch Dressing: Swap out the creamy almond butter in the recipe below and use this spicy ranch dressing in this wedge salad recipe instead.

  • Broccoli Apple Salad with Peanut Butter Dressing: In this version, swap out the almond butter and swap in peanut butter.

broccoli apple salad drizzled with dressing on a blue plate with a large serving spoon

More Broccoli Recipes

Continue reading Broccoli Apple Salad on 101 Cookbooks

Roasted Delicata Squash

One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.

Continue reading Roasted Delicata Squash on 101 Cookbooks

I have Molly Watson to thank for the inspiration here. Years ago she created a miso-harissa slather she used on roasted delicata squash. This was a combination of ingredients that had never crossed my mind, but sounded fan-tas-tic. Building on her idea, I decided to do a roasted delicata squash platter of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds and her miso + harissa idea. You know it was good, right? It really was.

The flavor was bold and vibrant and it was a breeze to make – no need to peel this type of squash. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table.

roasted delicata squash on a platter along with potatoes, kale, and almonds

Roasted Delicata Squash: Variations

You can do endless riffs on this depending on what you have on hand, or what is in season. Here, I reached for kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea. here are a few ideas people have mentioned in the comments!

  • Sweet & salty: Sagan comments about a related recipe she loves, “I had a recipe on the menu a few years back that had roasted squash, sliced like yours, with pickled red onions, peanuts, and salad greens. the dressing mostly from the pickled onion juice, so a little sweet and salty.”
  • Wild style: Kate got a little wild! “ I improvised wildly based on what was in my kitchen, and got this: acorn squash with red potatoes, tossed in a mixture of golden miso, pickapeppa sauce, sriracha, and black olive paste. Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. I thought it was going to be weird but it was great!”
  • Sweet potato: Esther struck out on the delicata front, but reports back, “I couldn’t find delicata so made this with sweet potato instead – which was delicious!”

More delicata squash recipes

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Waldorf Salad

An updated, lively version of the classic Waldorf Salad recipe combining the crisp sweetness of apples and grapes with the crunch of celery and walnuts, all tossed in a creamy yogurt dressing.

An updated, lively version of the classic Waldorf Salad recipe combining the crisp sweetness of apples and grapes with the crunch of celery and walnuts, all tossed in a creamy Greek yogurt dressing for a refreshing and satisfying salad!
An updated, lively version of the classic Waldorf Salad recipe combining the crisp sweetness of apples and grapes with the crunch of celery and walnuts, all tossed in a creamy yogurt dressing.

California Barley Bowl

From Megan Gordon’s cookbook, Whole Grain Mornings, a super grain bowl. Plump barley grains are tossed with sprouts (or greens), nuts, avocado, a bit of cheese and dolloped with a simple yogurt sauce.

Continue reading California Barley Bowl on 101 Cookbooks

This California Barley Bowl became part of my repertoire after I began cooking from Megan Gordon’s cookbook, Whole Grain Mornings. I met Megan years ago when she was sampling granola in front of my favorite San Francisco market. We continued to cross paths over the years and became friends. I love Megan’s smart-but-relaxed approach to cooking and this sort of grain salad situation is perfect for picnics, potlucks and family gatherings. It’s an easy call. Most of the prep can be done ahead of time. Plump barley grains are tossed with sprouts (or greens), nuts, avocado, a bit of cheese, then dolloped with a simple yogurt sauce. I tend to do an extra large version, family-style, reflected in the recipe below.
big salad bowl filled with barley, cheese, avocado, walnuts and a yogurt dressing

The Strategy

Anytime you’re cooking a grain like barley or farro, go big. Cook a lot. Enough to use with whatever recipe you have at hand, and enough to bag and freeze for use in the coming days (and weeks). To do this, make sure the grains are well-cooked and well-drained if you have any residual cooking water. Cool in the refrigerator, and double bag before placing in the freezer. It’s the sort of thing to grab for when pulling together a quick stew, a twist on fried rice, or lunchtime grain bowl.

big salad bowl filled with barley, cheese, avocado, walnuts and a yogurt dressing

Variations

A number of you have posted fantastic variations of the barley bowl over the years, and I want to highlight a few here:

  • Keep it warm: Patricia says, “I substituted spelt for the barley and I think I like it better – great texture, a little chewy, nutty taste. I also tossed the arugula into the spelt while it was still warm so there was a wilted effect that we like. And I used part ricotta and part crumbled feta cheese for a little snap to the flavor. Yum!”
  • Wheatberries: Di noted, “I made a similar dish for lunch today but used organic wheat berries instead of barley. Added chopped walnuts, pomegranate arils, grated carrot, currants, rocket, lemon and parsley with a splash of plain yoghurt.”
  • Double up!: Megan’s pro-tip is, “I always at least 2x the yogurt sauce, too, as I love using it up on just about anything throughout the week. “

big salad bowl filled with barley, cheese, avocado, walnuts and a yogurt dressing

More Grain Salads

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Salad Booster

Nutrient-dense and delicious, use this salad booster as a healthful seasoning for greens, vegetables, and so much more!

Continue reading Salad Booster on 101 Cookbooks

I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. I got the idea years back when I saw the words salad booster on a jar in the spice section of one of the natural foods stores I frequent. The seasoning was a blend of a few types of seaweed, sprouted seeds, and the like. Nutrient-dense and delicious, you’d use it as a healthful seasoning for salad, vegetables, stir-fries – whatever you like. The idea stuck with me and I started making my own, usually using a toasted nori and kale base. From there, adding nuts and/or seeds, and whatever spices I was craving at the time.
kale, seaweed, sunflowers and spices - ingredients to make salad booster

Go Big!

The key here is to embrace this seasoning enthusiastically. You don’t want to skimp. A pinch isn’t really the spirit. Instead, really go for it. Use a couple teaspoons on a rice bowl, same goes for a good-sized salad or stir-fry. Shower your favorite soups with it!

kale, seaweed, sunflowers and spices - ingredients to make salad booster

Make some, gift some! Keep in mind this is a nice little treat to hand off to friend. You can find little glass containers online, and make cute labels for them. And feel free to tweak the ratios of ingredients as you go. I’ll include my base recipe down below, but really, think of it as a jumping off point.
kale, seaweed, sunflowers and spices - ingredients to make salad booster

More Spice Blends

If you like these sorts of seasonings and spice blends, heads up. I mined my notebooks from the past few years to create a collection of favorite spice blends, seasonings, sprinkles and the like. The blends are bold, flavor-packed, and meant to be delicious and fun. They’re the ones I use regularly, the ones in my notebooks with lots of stars and hearts next to them. The collection (Spice / Herb / Flower / Zest) is specifically for the members of my site. *Note: if you’re already a member (thank you!) the PDF will be in the downloads section of your account. For example, take a look at this…

Ingredients to make Toasted Coconut Pepper spice blend including coconut and black pepper, sesame seeds, and red chile flakes

This is another example of a recipe in Spice / Herb / Flower / Zest, one of my favorites – Toasted Coconut Pepper. With black peppercorns, sesame seeds, toasted coconut flakes, lime, dried garlic or onions, and grated cheese to finish, this seasoning blend is good on everything. You can’t go wrong keeping a little container front and center in your kitchen. Work this combo generously into butter for a fantastic compound butter perfect on roasted sweet potatoes. Or, sprinkle it across your favorite grain bowls.

In the meantime, give the salad booster a try, the recipe is posted down below. Enjoy!

More Homemade Spice Blends

Continue reading Salad Booster on 101 Cookbooks

Wild Rice Salad

This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!

This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!
This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!

Apple Slaw

This crisp and refreshing apple slaw is the perfect easy side dish for weeknight meals or potlucks during the fall season.

The post Apple Slaw appeared first on Budget Bytes.

This light, crunchy, and refreshing Apple Slaw recipe takes just a few minutes to put together and makes a huge amount of slaw for well under a dollar a serving. It’s one of my favorite slaw recipes because it’s incredibly versatile and can be served as a main dish (I love it topped with Roasted Chicken) or as a side dish for a quick weeknight meal. It also travels really well, so it’s an excellent option for your next potluck. The best part? It holds up beautifully throughout the week. 

Overhead view of a bowl full of apple slaw with ingredients on the sides.

What Is Apple Slaw?

Apple Slaw is a cold chopped salad. Crunchy sliced apples, carrots, green onions, and shredded cabbage are tossed in a creamy dressing, creating the perfect addition to any weeknight meal or backyard BBQ.

Ingredients For Apple Slaw

  • Green Cabbage: Is the foundation of this slaw. Cabbage is hearty but loaded with water, so always taste your slaw before serving it and adjust the seasoning accordingly. You can substitute green cabbage with red cabbage or even kale.
  • Apples: I use Granny Smith, but if you really want to have fun with it, use a mixture of apples. My favorites to throw in are Fuji, Gala, and Honeycrisp (they’re affordable when they’re in season). Keep apples from turning brown by submerging them in water that has an acid added to it. For every cup of water, use 2 teaspoons of lemon juice or 1 teaspoon of distilled or apple cider vinegar.
  • Carrots: Bring sweetness and crunch to the salad and a pop of color. If you don’t have carrots, substitute with raw butternut squash, parsnips, or add an extra cup of cabbage to the mix.
  • Green Onions: Lends a mild onion flavor to the salad. You can substitute them with chives or sweet onions. If you only have white or red onions, soak them in water for a minute or two to help decrease their pungency. 
  • Mayonnaise: Is the backbone of the dressing and adds a tangy creaminess. Substitute it with Greek Yogurt or Sour Cream.
  • Dijon Mustard: Adds a peppery kick and a touch of color to the dressing. If you don’t have Dijon mustard, use brown or yellow mustard.
  • Honey: Creates a touch of sweetness in the dressing. If you don’t have honey, substitute it with one teaspoon of brown sugar. Just dissolve it well before adding the dressing to the salad.
  • Apple Cider Vinegar: Adds a tangy note to the dressing and keeps the apples from browning. 

What To Serve With Apple Slaw

Serve this tangy slaw topped with roasted chicken for a light lunch. Or use it as topping on a Pulled Pork or Pulled Chicken sandwich. I also love it served as a side for BBQ Ribs paired with Corn On The Cobb.

How To Store Leftovers

Store Apple Slaw in an airtight container and refrigerate up to 5 days. Do not freeze, as it will change the texture of the cabbage. Always mix the slaw a few times and taste for salt before serving.

Close up side view of a bowl of apple slaw.
Overhead view of a bowl full of apple slaw with the ingredients on the sides.
Print

Apple Slaw

This crisp and refreshing apple slaw is the perfect easy side dish for weeknight meals or potlucks during the fall season.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $6.46 recipe / $0.65 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 (1 cup each)
Calories 109kcal
Author Monti – Budget Bytes

Ingredients

  • 1/3 cup mayonnaise $0.63
  • 2 tsp Dijon mustard $0.05
  • 2 tsp honey $0.11
  • 2 Tbsp apple cider vinegar $0.09
  • 1/4 tsp salt (plus more to taste) $0.01
  • 1/8 tsp black pepper $0.01
  • 1 small cabbage, thinly sliced (about 5 cups) $2.23
  • 3 Granny Smith apples, julienned (about 2 cups)* $2.55
  • 2 carrots, julienned (about 2 cups)* $0.42
  • 3 green onions, sliced (about 1 cup)* $0.36

Instructions

  • Mix the mayonnaise, Dijon, honey, vinegar, salt, and pepper to make a dressing.
  • Shred or thinly slice the cabbage into 2-inch by ¼-inch strips. Shred or slice the carrots into 2-inch by ⅛-inch strips. Peel and core the apples. Shred or slice them into 2-inch by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don't brown.** Cut the green onions on the diagonal into 1/8-inch thick slices.
  • Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
  • Keep the salad refrigerated until ready to serve. Mix before serving, and add more salt to taste.

See how we calculate recipe costs here.

Notes

*If finely slicing vegetables is difficult for you, use the slicing or shredding attachment on a food processor, a mandoline, or a large-holed cheese grater.
**For every one cup of water add 2 tsp lemon juice or 1 tsp distilled or apple cider vinegar.

Nutrition

Serving: 1cup | Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Sodium: 139mg | Fiber: 4g

How to Make Apple Slaw – Step by Step Photos

Ingredients for dressing in a bowl, not mixed.

Mix 1/3 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper to make a dressing.

Prepared vegetables on a cutting board.

Shred or slice one small cabbage into 2 by ⅛-inch strips. Shred or slice two carrots into 2 by ¼-inch strips. Peel and core two apples, then shred or slice them into 2 by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don’t brown. Cut three green onions on the diagonal into 1/8-inch thick slices.

Dressing being poured over the bowl of shredded vegetables.

Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.

Finished apple slaw in a bowl.

Keep the apple slaw refrigerated until ready to serve. Mix before serving, and add more salt to taste.

Close up side view of a bowl of apple slaw.

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