Salad Recipes
This is one of my favorite salads and good thing is it stays fresh for upto a week in refrigerator.
Electricity-free! This was one of my first raw dishes I made and I loved it! I make it all time. Depending on what you have, you can tweak this recipe and do what ever you like with it! This is just a suggestion.
One of my all time favorites in the summer and fall, cold and refreshing. Beets are nice and earthy, spicy or sweet carrots, spicy garlic…mmmm Also, beautiful color! I use Balsamic vinegar and olive oil, but whatever works for you is what’s best :D
I just made this to use up some produce, and it was pretty darn good.
I would add more oil if you like it to be more of a pesto. I loved the flavors and the sundried tomatoes aren’t too overpowering.
Delicious, vibrant dish… rather yummy ~ like sunshine in the mouth!
This is by far my favorite salad. Simple & quick, & very tasty. Sometimes I’ll add 2 or 3 basil leaves, or some chives just to vary it a bit. My favorite sprout for this is clover.
Feel free to sub any kind of bean sprouts for mung beans. If you cant find mustard leaves, u can use Arugala.
This is an adapted recipe I saw on TV years ago (probably FoodTV).
I adore arugula, and use it in salads often. I threw this together tonight, and for some reason it turned out more amazing than usual—(maybe it was the pinenut/coconut vinegar combination), so I thought I’d share! I just eyeballed the ingredient amounts, so adust it however!
I personally think that this mimicks the texture of tuna better than any other recipe. I love it so much that it’s my tuna replacement even when I’m not eating raw. Really, the only part of this that’s my own idea is grating the jicama, the rest is up to you. I like it on its own or on a slice of manna bread.
This feels really good on the liver when you eat it… Delicious and cleansing
DELIGHTFULLY DARK RUBY RED DISH FOR SUMMER EATS OR DULL WINTER DAYS WHEN YOU NEED SOME COLOR.
seaweed salad
There have been several versions of this dish posted lately. I guess the avocados being ripe this time of year has everyone experimenting.
This is my favorite dressing and is great for lunch in a salad made of fresh tomatoes, red bell pepper, cucumber, romain lettuce, and a little thinly sliced onion. Purely raw and great tasting to.
This is a wonderful spicy-sweet tropically inspired salsa. Add it to wraps, salads, or pair with “Raw” Chips.
I can’t believe the colours available despite it being winter here! Raw Thai food obsession lately…using up so much coriander from the garden :)
When I became raw, I tried a bunch of salad dressings, but didn’t like any of them. They were either too oily or too spicy…or just too different. I had been raised drowning my lettuce in french dressing or catalina dressing—not oily at at, but sweet. I eventually gave up trying new salad dressing recipes and went back to the junk in the bottle. Then I heard that you can make homemade catalina dressing with ketchup, and so I used Kandace’s raw ketchup instead. Finally—a delicious dressing! Very sweet and with so many amazing flavours! Almost like a sweet and sour sauce…original recipe from raytaylor721, but modified to make it healthier and raw.
Simple, delicious, and full of summer sunshine as well as all the nutritional goodies from the parsely et al.
I have tried a few raw tabouli recipes using various soaked grains but so far this is what has worked best for me and it can be thrown together at a whim (which is always a plus)
This is actually a salad dressing, but I love it as a sauce or a sandwich spread. I make it all the time to put on top of falafels.
It is taken from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD.
A beautiful colourful salad with an interesting mix of flavours – yummie! It’s very quick to make.
Corn Relish can be eaten alone, placed on salad greens or even put into a sandwich. Yummy!
This was so good I just had to post it right away! My son came up with the first name for it, and my dad the second. I just wanted to eat it all!!!!
This recipe comes from Jennifer Italiano, owner of Toronto’s Live Organic Food Bar. It’s absolutely amazing and the bitterness of the dandelion greens is beautifully countered by the sweetness of the apples and creaminess of the dressing. Make sure to use a very large bunch of dandelions (I used about 5 plants, and wished I’d had more).
These sweet, summery ingredients make for a perfect light lunch or dinner!
a summer staple for me on those long hot days!
What we in America call a ‘Greek Salad’ is really a lettuce salad with Greek Inspiration. No matter what you call it. it’s fantastic. The secret to this salad is the cultured cream cheese recipe that I posted earlier – allowed to dry out slightly in chunks it’s a pretty darn convincing feta.
I adapted this Epicurious recipe to be raw. Very tasty!
I’ve been craving seaweed so i decided to make up my own dish for it. I was really scared of how it would turn out, considering i had never worked with seaweed before. But Mmm..Mmm…. it turned out Wonderful!... even my family enjoyed it. The dressing is from “The Raw Food Detox Diet” by Natalia Rose
I’ll put a pic up soon :)
One day after school, I was hungry, but didn’t feel like making anything so I threw this together. It’s so easy and has things that I always have in the house. It reminds me of a chinese salad my aunt use to make when I was younger.
Mmmm, Chinese take-out.
I came up with this recipe on the fly as a way to hold on to some delicious mustard greens that were wilting more quickly than I could consume them. The result is a salad of wilted but still crisp greens, as if they had been just lightly steamed, in a sauce eerily reminiscent of chinese take-out. Perfect thing to pack for work, especially when you know your corporate lunch is going to be from PF Chang’s.
If you can get them (and if you’re okay with it digestively!), adding fresh wood ear mushrooms really adds heartiness and authenticity to this dish. (You could also use shiitake!)
By the way, while I’m pretty sure these amounts will produce tasty food, please take all measurements as guidelines; I rarely measure things when I make food for myself. Taste and test as you go.
This is my “I just back back from yoga and I’m crazy hungry” salad. It is also perfectly in season right now.
the best part about raw food for me is tasting all these new flavors, unheard of in the realm of the COOKED. i was making a chili sauce and added a little too much cinnamon… loved the result! it’s VERY interesting.
Juicy, sweet, hot, and a pretty pink too! – This is simple pantry fare that’s thrown together in minutes and works for lunch, snack, or as an appetiser.
This is a personal fav. I love putting cinnamon on spinach and blueberries were a great kick of sweet. It’s also great with strawberries. Or I like to sprinkle cinnamon on apple or banana slices and then wrap them with the spinach. It is super yummy!!!
This is a great salad from the Vegetarian Basics cookbook transfered to a vegan, though because of the mustard, not quiiite 100% raw recipe. If anyone knows of mustard substitutes, let me know! I like eating this for lunches or light dinners. I don’t have a picture yet, but I’ll upload one next time I make it!
So wonderful and filling…love to serve on top of field greens or in wrap or just by itself
In case your friends and/or relatives wonder what you are up to this time – this makes them at ease since it so SIMPLE and so FAMILIAR and RAW…
After indulging on far too many nut-based and dehydrated raw goodies, I found it time for a week of detox. This salad has become my very favorite fresh treat!
*Any stone fruit (plums are nice!) can be used in place of, or in addition to, the peaches and nectarines.
This is a great Summer salad. It’s so refreshing.
This was really satisfying & even more delicious the next day!
Really refreshing vinaigrette. Great on citrus salad!
This recipe has been handed down through my family since Olden Tymes.
Lame title… haha, sorry!
The perfect avocado salad…
Celeriac is a root vegetable. It’s in the same family as carrots, coriander, cumin, fennel, parsley and lovage.The prevailing flavor is celery, but a milder, nuttier flavor than the crispy stalks provide. The classic recipe is French, and is as popular in France as cole slaw would be in america.
Oh, I give full credit to http://www.veganyumyum.com. The proper link would be http://veganyumyum.com/2007/11/celery-remoulade/. I tried emailing the owner of this website for permission to publish it, but the email address she provided was wrong.
I tried my best to make this as raw as possible. If you want to make modifications to it, like so many raw foodist do, that would be fine.
This recipe is from a vegan cooking class I took several years ago, unfortunately I forget the chef’s name. This salad is awesome, but originally called for balsamic vinegar and toasted almonds.
This is an adaptation of Harmonylia’s Jicama Taco recipe for those of us that find jicama difficult to work with. This recipe is light, tasty, sweet, a little spicy and tangy. Perfect as a salsa or a big salad and great on hot Summer days. What’s great about this recipe is that it’s easy and changing up the fruit makes it versatile.
This is a simple side dish you’ll love making. It’s very tasty, I hope you enjoy it.
This is a very simple recipe for Kim Chi. I made this without using salt and I think it turned out pretty darn well! It’s not crazy crunchy, but it’s not a mush like I had anticipated. Good luck, enjoy!!
I threw this together for dinner 2 nights ago after finding some huge zucchinis and surprising cute little summer squash at my local organic. It tasted fresh and delicious, but I just ate the leftovers 2 nights later and wow! It was amazing. The salt and oil have very lightly pickled the zucchini and squash, and the flavors have really melded together. I recommend making this at least a day and advance for optimum flavor.
Easy to eat (not too much chewing) and easy to make, this tasty and hearty salad/slaw is a great way of getting extra calcium into your diet (bok choy, nappa cabbage and sesame seeds all have lots of calcium!).
I thought of this because I love guacamole, but it’s so energy dense. The sprouts add volume without a lot of calories, so you get to eat more! The pepitas also give it a unique texture. It’s obviously a really simple dish, but those are in my opinion the most delicious. I like to serve this with veggie strips (bell peppers, carrots, cucumber slices, etc.) and eat it for lunch.
This salad is a staple in my diet. It’s quick and easy to take for lunch, high in protein and super tasty!
A mainly tomato and garlic taste; very quick and easy to make and can be used as a side, a salsa, wrap filling, or a meal on its own.
Add Celery, Apple and Walnuts, Raisins or Dried Apricots and LOTS of Greens! So refreshing! Most of the stuff we raw foodists have around all the time. No Appliances Necessary!
The dressing is creamy and the olives are meaty – totally satisfying meal that even my non-vegan husband liked!
I threw this together in the morning on my way to school. It’s taste reminds me of General Tso’s chicken or perhaps Bulgogi. I made it very spicy, but it would definitely be possible to make it less. Also, try substituting the tamari for miso paste to make a stickier, more sauce like dressing.
A delicious, fresh tasting mexican salad. Add any fruits or veggies you have on hand. Also delicious in raw tortillas or in lettuce cups.
Summery salad with a heady mixture of flavors and textures. Also extremely versatile, easy and filling. Go make it now!
This is Wild and Crazy- but good!
I was so excited to see my mung beans this morning. After only soaking them over-night, they sprouted! These beans have a really refreshing taste and they are so easy to “make”. They begin a brilliant green but when sprouted another day or so, their skins float off and the beans become tender, tiny, white delicacies- just think of the possibilities!
From a nutritional standpoint Mung Beans are the bomb! They are high in protein and lysine. Lysine protects against osteoporosis, heals canker sores, and assists the body to heal after surgery more quickly. It also helps rebuild joints which is why I am so interested in it. It helps ensure adequate absorption of calcium and the formation of collagen for bone, cartilage and connective tissue. Lysine strengthens circulation and helps the immune system manufacture antibodies. It also helps control the body’s acid/alkaline balance, influences the pineal and mammary glands and plays a role in gallbladder function.
Mung Beans are made into puddings in other countries because they are high in sugar, ground into flour, and are also made into fine noodles.
better than cooked asparagus!
this is what i serve instead of that canned cranberry muck! I gave it away in jars one year as gifts….
Super simple and yummy salad. Great for summer or anytime.
One of the tastes, from the memories of my youth, includes delicious taste of ‘borscht’. There are MANY different ways preparing this authentic dish from hot to cold… red… white… sour… and even vegetarian. This salad I have been making repeatedly and every time it triggered memories until last night if finally donned on me … it is borscht salad!… avocado makes it perfect addition instead of dollop of sour cream. Enjoy! And if beets are not your thing… use red cabbage for the color effect – it is still good…
Today I bought beets galore [sans beet tops – nobody seem to sell them]. I enjoy beetroots and love tarragon and this is the first time I paired the two. It’s a delicious combination and simple to make. Thyme or marjoram would also be good as would any of the many variety of beets. An interesting one would be Chioggia. Hope you enjoy this salad.
Cool and refreshing. I like to stuff tomatoes with this.
This salad dressing is very good and slightly creamy. I used two cloves of garlic. You can use one if you do not like garlic. My dad, who does not like many salad dressings except for some JUNK salad dressings which are found in the store (DO NOT BUY THEM), said it was very good. And he does not like garlic, AT ALL. He says I should bottle it and sell it.
Jicama is fantastic all alone – in this salad, it is something quite special.
A guaranteed explosion of flavour in your mouth!
The fresh flavour of tomatoes, combined with the sweetness of parsley and the nuttiness of hemp is a winner combo.
This is the simplest, freshest and tastiest salad I have ever had:)
A simple salad with the taste of Phad Thai (a traditional Thai recipe)
This is most delicious and incredibly simple. its my favorite snack and only takes minutes to prepare. Combination of celtic sea salt and flax oil tastes like butter. I hope you enjoy:)
This salad keeps me going for ages. Very taste, low-fat and filling.
This is a household staple – a recipe learned from table-side Guac preparation at El Torito. Enjoy!
this salads nonraw form has the sesame seeds, crunched up ramen noodles, 1/2 cup sugar and butter sauteed until crisp….so for this version i desided to add cukes and the kelp noodle instead. I garnished with roughly crunched dehydrated tamari almonds, sprouts and a few left over snow peas…very yum
Lovely creamy couscous with a salad of sea spaghetti, spinach, beetroot and radish. Comfort food for high summer/Autumn.
I found this recipe while looking up winter fruit, but the dressing is my own.
SIMPLE, SATISFYING DRESSING!
I didn’t measure, just went by taste. Using Bragg’s adds to the taste and helps in marinating. Even my cooked daughter, who seldom eats veggies, likes this salad!
Tis the season! Got this from rawguru.com
I made this for my husband and I for lunch today. We both loved it and so here I share it. The dressing the Nonfat Mango Dressing from Frederic Patenaude’s Instant Raw Sensations. It is simple, easy to vary, and delicious.
Well after finishing the last of my final exams at UCSD today, I felt like the sun was shining much much brighter. I got back home and decided to make myself a special treat with the little food I still had left in the fridge after studying for 5 days straight. If you though my other recipes were simple, this is just going to blow you away. As always, I hope you love it as much as I do.
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link .
black lentils are peppery and savory and just so good, you’ll love it especially all those hippies out there who use to live off of lentils and rice :flash backs anyone =)
This is a traditional salad here in northern Italy, although it’s usually served with shaved parmesan, so it might be wonderful with nut cheese. It’s light and refreshing. I didn’t even know what fennel was till I moved here, but now I really like it. I’ll definitely post other local recipes using it.
Crunchy, sweet, colorful salsa with lots of green. We had it with raw tamales and raw mole sauce. Added the walnut taco “meat” from this site inside the corn tamales. It was amazing tasting!
I got really sick of the WF not having the Rawmesan in stock so I decided to make my own. Sort of a no-brainer and same ingredients as the store brought Rawmesan but I thought I would post up the measurements since it turned out so good. Actually, I like mine better than the Rawmesan I buy in the store so I just be making my own from now on. :) This is your Raw Parmesan Cheese!
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)
Sweet, lemony way to eat cauliflower. I was eating this for years with a sauce of lemon juice and mayonnaise. Once I went raw, I decided to see if I could make the sauce with blended nuts instead. Tastes great!
Yummy dandelion salad with rich creamy pine nut dressing. You don’t even know you’re eating dandelions but you’re getting the full nutritional and liver cleansing benefits.
This tastes best eaten outside, in the sun, while sitting on the lawn… A delicious spring or summer treat.
This is a quick and simple, inexpensive, awesome, flavorful salad that is enjoyable and satisfying to eat. Try eating with chopsticks, it makes it better -_*
sweet,yummy, really filling
.
Wonderfully refreshing salad! Simply and yummy.
I just made this up today and its absolutely delicious! The mushrooms and corn make up a good but different flavor and the carrots make it more crunchier. Use your favorite salad dressing on it. I have one that I really like but I do not have a recipe because I just made it up by adding things to it here and there. I will try to make it again and give you all the recipe.
This is a crunchy savory salad that pairs with almost any dish.
This is a raw version of a dish I used to make all the time before going raw. It was nearly raw anyway, and the raw version is just as good, if not better than the original. It has a nice balance of salty, tangy, spicy, and sweet flavors. Enjoy!
This creamy, tangy dressing is perfect on a bed of greens and marries especially well with figs. With a few small tweaks, it also makes a great cucumber dip and a delicious sauce to accompany your raw falafel!
A creamy, sweet, tangy, complex tasting salad with no nuts or added oil. Fava Beans are in season right now, but not for much longer!
[This may be a horrible/dumb idea—but I liked it]
A tangy apple/raisin salad with lemon/lime as a sort of ‘dressing’.
This past weekend I made Russel Jame’s wilted kale salad from this website and it was lovely. He uses 2 Tablespoons of salt to wilt the kale but I only used a fraction of that amount. I made this tonight and it’s the quick version of his salad with some modifications. I ripped up enough kale for my lunch tomorrow but made enough dressing for 3 days. Tomorrow night I’ll rip up more kale and cut up some veggies and use the dressing again. This seems great for mid week. Not too heavy but enough good stuff to get me through my work day!
Another Israeli salad – I love the za’atar spices! They’re so different from anything you’ll have anywhere else.
I love Vietnamese food, and some of the recipes are very easy to recreate. I think this is great as a salad, or for the filling of a roll. Having a Vietnamese mother I grew up eating springrolls in so many variations that I don’t mind that a rice paper wrapper isn’t raw. If it’s the only thing that isn’t raw it’s fine by me. But collards leafs are wonderful too. The dressing is very close to nouc cham, or fish sauce. It should be sweet, sour and alittle spicy. I hope you like them. These are a great thing to bring to parties where not everyone has discovered the wonders of raw food yet.
like chef landria (look foward to your recipes all the time!), i was craving some noodles since its chinese new year at the moment. its a tradition in my family to have stir fryed glass noodles on a sunday. they are so aromatic, one whiff, and a gallon of drool comes out. its quite a clean flavour though, so do adjust to your liking. im kinda glad there are so many asian recipes that make you feel light and clean! i kinda altered it to make it authentic…hmm. if you cant find kaffir lime ( asian store), then quarter lemon mixed with half lime will do.
Very filling. This is one of the first raw meals that we tried and actually liked. Sometimes we put it on RAWvolution’s Famous Onion Bread (can be found on this website under onion bread) with some sliced tomato. So yummy! This recipe came from the Carol Alt book.
an easy salad to awaken the taste buds. nut free, gluten free, and no added sweeteners.
Quick and easy with easy to find ingredients.
It’s shown here on a piece of cornbread from this site. It would be great on any bread, cracker or bed of greens.
This is a very flavorful salad, if you use all ingredients. My 20 month old loved this salad from the start, I on the other hand took a little while to get used to the semi-crunchy lentils. I really enjoy the Udo’s oil in this recipe and my skin feels great from the oils the next day! This is another recipe from the Carol Alt book.
I make this on Sunday and keep adding to it all week.It slightly changes each week by adding a new veg. or by mixing in new seeds/nuts etc.I made this mix last night but without sunflower seeds.I only make this with organic ingredients ,if I cannot find a red pepper thats not organic I never add it.
So easy!
I live in tropical climate and when we get cyclones or strong wind palm trees sometimes fall. This is the only time i eat millionairs salad because you need to kill the whole tree for a small amount of the tasty new leaves. Also known as palm heart.
It’s not really something you need a recipe for. My kids made this yesterday all by themselves & I thought it was pretty cool! :) So I took a pic of their creation & told them I’d post a recipe.
I use this as the base for my favorite sauces and flavored oils. It is also great by itself to highlight fresh herbs.
I was lazy one day and didnt really wanna blend so I threw everything in the bowl and as it organically masticated and mixed it got better and better and as you go along you just sprinkle more seasonings if need be… This is so good and so much faster then having to blend the avocadoe and the acv and spices… and then argh clean the blender…
Zesty salad that is packed with protien.
A delicious, nutritious start to your day! I eat this for lunch or diner too! Use fresh, organic fruit from your local farmer’s market. Any combination works! Enjoy
Cenote is a underground lake and the name of our fave mexican resteraunt here in north county. I have to admit not going there since going raw as i was weak and didnt want to miss my favorite dishes, but we went last night and i had their chopped salad…and OMG! ill be having this at home this week for lunches
i used the ranch dressing recipe from this site as the chef at cinote said his dressing was a ranch mixed with chipoltle salsa
This is a recipe in two parts. First is the asparagus salad. Second is pickled nastursiums pods (sorry spelling). The cool thing about this recipe is that the quanity is very adjustable. You can make the vinagrette seperate, and it will last a couple weeks. Use it on other veggies too!
A great way to get in some of that brocoli goodness!
This salad is a staple at our house. You’ll find it’s really easy to “tweak” with ingredients that you have on hand.
As I was munching away on this throughout the day, I decided that the addition of shredded jicama would be really yummy! Next time, for sure. :)
This is a mild, citrus-flavored salad that is high in minerals due to its use of a sea veggie. I ate this at a raw potluck and it was wonderful.
We have summer all year round in this part of the world, “Rojak” ( Malay word meaning : everything being mixed together) is an especially refreshing and appertizing dish. It’s sweet and sour,yet at the same time savoury and spicy. Enjoy!
This recipe is from Publix GreenWise Market magazine
This is one of my favorite salads to date. I got this from epicurious.com. I think the flavors compliment each other well and the dressing is a surprising flavor. The original recipe calls for 1/8 tsp salt and pepper.
when sea veggie meets land veggie in a bowl, it makes your tummy smile. when your tummy is happy, your body is healthy. your mind is delighted to see the beautiful sea and land come together peacefully and… ... deliciously. ...
A delicious, refreshing winter salad. Serves two as a main course. I make it and eat half for dinner and take half for lunch the next day!
Approximate Calories per serving, 400 [if you are counting calories just cut out two tablespoons of the oil to bring it down to about 300 calories per serving]
this is my version of a traditional thai green papaya salad i always get alot of raves with this dish for potlucks,it’s an easy prep as long as you have all the ingredients.tweak it as you wish to personalize it as this is just a guide.you may use sea salt instead of nama shoyu…it depends on how dogmatic you are.
Refreshing and yummy!
Delicious cleansing beet and onion salad with lovely pine nut mayonnaise.
This recipe came as a result of a request from my daughter. Could I make a raw version of the cooked broccoli cheese casserole we used to make? I took the challenge and the result was so successful that the rest of the family loved it. We hope you do, too!
This is a great sauce to keep on hand to dress up salads, wraps, and sandwiches.
This is super easy to make and VERY filling! I add some greek sundried olives and eat pretty much the entire salad!
I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.
This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!
I used what I had to make dinner one night and it turned out great. The combination of the apples and the raisins makes it. The dressing was what I had made, but I bet it would taste great with other ones.
This is so yummy and refreshing! Non starchy! Peeled and Cubed Jicima is the secret.
A raw version of Tabouli, replacing the bulgur wheat with buckwheat sprouts.
Yummy cold salad
Super easy, beautiful, scrumptious, and bursting with beneficial bacteria so so good for you!
Colorful salad bursting with all 6 flavors – a great way to get in your greens and iodine.
Absolutly Delcious and Very Healthy Salad to fill up the Tank!
This is my favorite snack food. It is pretty simple but that is what works best for me.
This is a traditional type of Japanese fermented pickle- I picked up the recipe while living in Tokyo. The rice bran is not raw, it’s toasted, but it isn’t actually eaten with the vegetables. You bury the vegetables in it until they ferment, then you dig them out and rinse them off. You can find this rice bran, or nuka, at an Asian grocery that carries Japanese foods. This recipe has two parts- you will actually be discarding your first batch of veg, so choose some tough outer cabbage leaves, etc, that you don’t want to eat. It’s a long, demanding recipe (you have to tend to the pickles every day) but it’s worth it. Once you get used to it, turning the mixture once a day becomes habit, and you have a constant supply of fresh, raw, yummy, homemade pickles.
(1) greens finely chopped – brocolli, sweet basil, coriander, rocket, parsley, mint, rosemary, spinach – forming the basis of the salad (NO LETTUCE) (2) 100g baby corns (3) 500g cherry tomatoes (4) 1 medium coarsely grated beetroot (5) chick peas (1 tin – drained and washed) (6) 1 medium red onion (half sliced) (7) pitted calamata olives (8) pistacio nuts (9) pine nuts (10) 1 avocado pear (11) pumpkin / sesame seeds
DRESSING: quarter tsp olive oil and 1 fresh lemon juice
A refreshing golden beetroot salad.
I’m new to raw, so I threw together this salad one day with some stuff I had on hand from the farmer’s market. What resulted was a seriously delicious and tangy salad, which I ate all on my own as my dinner. However, this also would make a great side salad split into two. I hope you enjoy it as much as I did!
This salad can be used as a stand alone dish, or a side dish with any meal. Delicious.
A delicious summer salad.
Refreshing! Looking into my mother’s fridge yesterday, I found a little store-bought container of tabouleh. I looked at the ingredient list and replicated the recipe, tasting to find good proportions, and substituting quinoa sprouts for the cooked buckwheat traditionally used in tabouleh. Do make sure you wash the mint especially throroughly, and only use the leaves, as it has little hairs on it that can irritate one’s mouth. The ingredient list indicated that alspice is usually used, but since I didn’t have any non-irradiated alspice on hand, I didn’t include this in my version. I do encourage you to try it with alspice and let me know how it goes!
This Tahini dressing is delicious as dip or as dressing! For a while, I ate it every night on a huge salad of a head or two of romaine with cilantro and italian parsley mixed in with a peeled cucumber and a chopped red pepper. The sunflower seeds mixed in with the dressing make sure the nuts don’t all fall to the bottom of the bowl!
got this recipe out of Living Cuisine The Art and Spirit of Raw Foods by Renee Loux Underkoffler.. i love it.. looking for a way to not use the dill but still have that.. uh… zing? any suggestions? my husband doesnt like dill.. so im looking for a way that he might like it..
ever had one of those suprisingly satisfying dinners that showed up outa nowhere? well, i know im one of only three people in the world that loved brussel sprouts( mham being one of the others) however since i couldnt get on site for the one other brussel sprout with tahini recipe…i decided to experiment…it was great with a tomato and sprout salad!
I was so hungry today from working out that I needed something more filling, but I just can’t get myself to eat an avocado plain. Also seems that cucumber and tomato salad does not fill me up at all. I love how all these flavors come together.
A Delicious Corn Salad with a luvly Curried Carrot Burger Crumbled into it… mmmm… My Daughter made this up and we both had it for Dinner… A big shout out to Emma the Drama Queen….
Easy and quick, no need for equipments.
Love these appetizers with raw maki sushi rolls or chap chae (Korean Clear Noodles)!
I wanted to bring a spectacular raw appetizer to a pot luck of non-raw friends this weekend. Tried it out today for lunch and it tastes great. I’m still working on the presentation, I want to serve it on dried apple chips.
you know those salads granny would take to church socials? well how cool was she for being raw and not knowing it? teehee (actually my granny did use real yogurt for the dressing) but this is a updated version of a great old idea for potlucks, picnics and such…i’m makin’ an oriental version today!!
This reminds me of the flavors I ate when I was in Spain this year and it is delicious!
You can substitute a mix of green & red cabbage with a sprinkling of grated carrot for the green papaya.
A local restaurant makes a version of this that I really like, however, they use sugar. I decided to copy (and improve!) it, this one is really great and simple to make.
Ready in a heartbeet! hur hur… well…not really – about 20 min. The beautiful hot-pink pops of color are achieved by leaving a good part of the white pith on the orange – it soaks up the pink! The pith is very high in vitamin C, and also helps stimulate white blood cells – great for anyone who bleeds easliy. The garlic may sound a little strange but it gives it a spicy kick. I’d like to hear if anyone else enjoys this as much as I did. Thanks!
If you ever miss potatoes of any kind – this is an example how creative nature is. It offers endless varieties of choices to delight our most exquisite desires. in additon Daikon Radish removes stagnant food, moistens lungs, resovles mucus, relieves alcohol intoxication
Hearty and filling. The salt, garlic, and yeast makes this taste like real cheese.
A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
This is the only way I like my raw broccoli. It’s so light and yummy I could eat it every day!
Nutty, fruity and chewy-moist, light snack balls coated with schredded coconut. They are perfect as snacks but also for a late breakfast or as an addition to a fruit plate. They could be eaten right away or stored in the refrigirator for three days, or in the freezer.
Adapted from Standard Fruit Pie Crust (raw) from The American Vegetarian Cookbook by Marilyn Diamond.
I had the ingredients, and Superman! thought of making a “flower” out of it! It was so beautiful that we just had to share the recipe. =) Dr. Cousens Phase 1 (read my profile, I’m going to explain that!)
This salad come from the Planet Organic grocery store deli in Canada. I loved it so much but at $5 for a small container, I knew I had to make it myself. I am only 95% raw so I use balsamic vinegar, but raw red wine or apple cider vinegar would work as well.
This is a variation on a traditional Japanese cucumber salad, which features a vinegar dressing. This version, inspired by Renée Loux, adds a Japanese citron juice called yuzu, among other things. If you don’t have yuzu, you can substitute lemon juice and a touch of wasabi. Best served chilled.
This inspired by Tabbouleh, originally is an Arabic dish though also popular in Brazil as tipili. Here is Russian twist – in place of cracked wheat, are hemp seeds and additional herbs
I just recently discovered that this plant, which is growing quite well in my garden, is in fact edible. It has brilliant orange flowers and bright round green leaves. The taste is slightly peppery and they contain more vitamin C than plain lettuce. You can eat the flower as well as the leaf, which makes for quite a fanciful salad. There is something that just tickles me about popping a flower into my mouth.
The plant makes a great addition to any salad concoction. I took a picture of the plant alone (as it seems like such as beautiful creation by itself). But afterwards I added watercress, hemp seeds, radish, extra virgin olive oil and balsamic vinegar. But the possibilities are endless.
I just wanted to share because they are very, very, easy to grow and quite tasty and fun.Fiery. Cleansing. Delicious. Healthy…Kim Chi
This dish was inspired by the old salad I used to eat, containing Top Ramen, almonds, and green onions (DO you know the one I’m talking about?). There’s nothing like guilt free food that tastes “right”—and this tastes right as rain… or ramen!
The almonds are a touchy subject, I know. This recipe is for those of us still willing to use them.
This is a recipe for a spinach caesar salad (make a more traditional caesar by substituting 1 large head of lettuce for the spinach). Recipe by Rhio in her book Hooked on Raw.
this is a great easy salad with some bite and is super filling with the avo. I let the flavors marry on the counter for half hour or so..that way its not to cold to eat either.
Finely ground Cauliflower salad with Greek olives and Mediterian herbs from Matt’s RAWvolution book
This is not my recipe. It is from The Complete Book of Raw Foods book. I made these because I could not find any other recipe for raw croutons anywhere. These turned out quite nice. I halfed my recipe because I wanted to see if I liked them first. The recipe makes up to 9 dehydrator tray of croutons. Halfing it made about 4. Also, I didn’t use any leek because I didn’t have any and the recipe still turned out great. Oh, also I used the almonds instead of the sunflower seeds. Now, you don’t have to miss having croutons on your salads!
I need to confess fish was the last thing fell off the wagon of my nutrition on the way to raw-vegan. Seafood does not entice me it nor create repellent sensations as other animals. This recipe does remind ‘salmony’ appearance and flavor though much more enjoyable and after effects are delightful. It makes wonderful appetizers such as topping on sliced cucumber, or nori filling, or a vegetable dip. Enjoy!
Wheat free version of favorite!
nut free, spice free, salt free, garlic free… flavour… expensive? (can be done without a food processor)
Great on sandwich, salad or any dish that needs some “zing”.
This is a beautiful and delicious salad. A real crowd pleaser! Great for potlucks.
Cheflandria’s Everyday Raw Food Recipe
I found this wondeful tasty plum paste called Umeboshi Paste or Pickled Plum Puree yesterday at Whole Foods. So I immediately used it for dinner. I made this delicious and very simple salad mix that went well with the califlower sushi and “un-unagi” mushrooms. The plum puree is sweet, sour and salty in taste.
Simple recipe and no electric tools needed. Tastes absolutely delicious. I got this recipe on a card at my local supermarket – Price Chopper. I’m always on the hunt to find new recipes and modify them to raw.
This simple salad is refreshing and crisp, and just what anyone needs on a sunny afternoon when craving something sweet and wholesome!
I made this recipe by pulling ingredients from 2 different raw books with totally different coleslaw recipes. It has a sweet-and-sour flavor. Delicious!
Super fresh, crunchy(from carrots) yet creamy(from avocado), spicy dense salad. Really quick & simple & hits the spot perfectly.
I came up with this when I had a bunch of green beans to use up. I’m new to raw and couldn’t find any recipes for raw green beans. The measurements are estimated, I suggest that you go with your own flavor instincts. You could add cashews, almonds, or sesame seeds if you want but I didn’t bother.
this is a refreshing mediterranean take on the old nut pates. japanese tomatoes are simply the juiciest on earth! although i havent tried heirloom yet. i love taking pictures of produce!
A fresh idea for 3 bean salad. Great for you- and your guests will be exposed to something yummy, easy, and sooo good for them. High in protein and fiber!
This is my favorite way to prepare my dinner salad. It has high nutrition, low fat and tastes great.
I picked up a bag of discounted veggies at my local grocery store and came up with this recipe; as odd as it sounds it tastes great! The sugar snap peas, grapes, beets and carrots give this salad a nice sweet taste to it. I’m sure bits of raisins or dates would go well in her as well!
I can’t remember where I got this recipe from, but its the best paired with SPICY FAJITAS peppers on this site by STEAMBOATKATIE. I am always trying to find or think up interesting salad dressing as they are the weekday dinners for the household. The picture is just inspiration to get your greens in. We have a lovely farm that delivers a weeks worth of organic greens to us chard,salad mix, lactino kale,spinach,for $125.00 feeds three two adults and one child. Smoothies green juices, salads you name it. I LOVE being RAW
This is one of my favorite dips/dressings! Here is the link to where I found the recipe (I wish there was a name posted so I could say who posted this):
http://www.sunfood.com/cgi-bin/forum/ultimatebb.cgi?ubb=get_topic;f=2;t=000711;p=