Vegan Salads seem like a no brainer, right? Unfortunately, many salads feature cheese, mayonnaise, dressings, or other ingredients that aren’t friendly for those on a vegan diet. As I was making a taco salad for my lunch this week and switching out ingredients to make this recipe vegan friendly, I wondered how many of the salads on my site were already vegan. Here’s a list of vegan salads that were already on the Patty Cake’s Pantry website. As is my usual practice, these vegan salads are listed in the order in which they were published.
This refreshing celery salad, dressed with lemon juice and parsley is light and refreshing. It’s delicious, and makes a perfect side dish to almost any meal. Lemony Celery Salad is a great recipe to have in your repertoire. I frequently leave out the Parmesan cheese in this recipe (because I don’t always have the fresh cheese), so I have been making this vegan for years.
Layered Melon Salad in a Jar is perfect for Summer. Nothing is more simple than layering chunks of cut up melon in a wide mouth mason jar and throwing it, along with an ice pack, into your lunch. These little jars of melon goodness are also great kept on ice at a summer barbecue. It’s easy for your guests to grab and serve themselves.
Faux Homemade Salsa isn’t really a salad, but it’s loaded with veggies, so it’s healthy. This recipe, as the name implies, gives the impression that you’ve made a homemade salsa, but all you’ve done is add a couple ingredients to a jar of store bought salsa. The final result will fool your guests, and you won’t have to worry about not having the right ratio of ingredients. This recipe is good to have in your aresenal for serving guests. To save some extra calories, and carbs, I love to dip large chunks of celery ribs into the salsa in place of chips.
Cucumber Jicama Salad, prepared in a mason jar, or a bowl, is light and refreshing. It’s also amazingly figure friendly. This recipe is super simple, and delicious when served alongside other dishes with a Latin flair. Once you try this, you’ll love it. For me, this combination was definitely love at first bite.
If you’ve never had a sweet and sour bean salad, you’ve really missed out. This combination of flavors gets better with time, so it’s something that you can prepare the night before and let it sit in the fridge to allow the flavors time to come together. The only potentially risky part of this recipe for vegans is the bottled Catalina, or French, dressing, but if you read the labels, I’m certain that you will find one that is vegan friendly. The first bottle that I picked up in the store contained no hidden animal products. I really like bean salads for summer barbecues, and as an addition to a green salad.
This corn and kidney bean salad is loaded with the flavors of the Southwest, and it was actually created by a happy accident. I wanted to use black beans, but wasn’t paying attention. I opened the kidney beans, so I added them to the salad. In spite of the fact that this was made by mistake, it’s delicious, and we love to serve it with we’re eating other foods with that pair well with that distinctive Soutwestern flavor.
This black eyed pea based salad is a simple and delicious combination that is great on it’s own, or as a side dish. This recipe has many names. I’ve seen it called Texas Caviar, Redneck Caviar, Southern Caviar, or Black eyed Pea Salad, but we call it delicious. This recipe makes frequent appearances on our menu during the warmer months because it’s simple to prepare, requires no cooking, and it tastes great. This can be prepared a day ahead and stored in the refrigerator.
Once I made my first batch of Three Bean Salad, I couldn’t believe how simple it was to prepare. For years, I had purchased this salad in jars or cans rather than making it myself. Three Bean Salad is a wonderful addition to a green salad, and it stands alone as a side dish. If you’ve never made your own Three Bean Salad, you really need to try this recipe. You’ll be amazed. This is another salad that can be prepared the day before and stored in the refrigerator to allow the flavors to fully combine.
Papaya Mango Salad can be prepared in a mason jar or a bowl, but however you prepare it, these tropical fruits are a great accompaniment to your brunch or barbecue. These fruits can be very sweet, so I love to add a little chile and lime for contrast. The combination of flavors really brings this salad to life. If you’ve never tried this combination, you have to give it a try.
This salad is what happens when you add mango to a salad that you already love–Cucumber and Jicama Salad. The result was a sweet, tangy, crunchy, and delectable combination of flavors and textures that made Sue Chef’s mouth happy. It made other mouths happy, too. If you’ve never tried this combination, you definitely need to give Cucumber, Jicama, and Mango Salad a try.
This salad is created with only four ingredients, so it’s very quick and simple to prepare. The vast majority of the time is spent slicing the vegetables, and that actually takes very little time, definitely less than 15 minutes. The only tricky part of this recipe, for a vegan, is to make sure that the Italian dressing that you purchase doesn’t contain cheese as an ingredient. Once again, I was lucky, and the first bottle of Italian dressing that I selected was vegan friendly. Easy Cucumber Salad is one of my go to recipes, and it tastes great when served as a side to a vegan pasta dish.
This is the most recent addition to our line up of vegan salads because it was created this month. It’s simple, refreshing, and really quite filling on its own. It would also make a great accompaniment to other vegan entrees. I plan to add this Southwestern Couscous Salad to our summer salad repertoire. It’s simple to prepare, and loaded with flavor.
That concludes our list of vegan salads from Patty Cake’s Pantry. Which of these do you think would be your favorite. Let us know by leaving a comment below.
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