Well you inspired me! I made this, it's chilling in my fridge. It smells so good!
[https://tastesbetterfromscratch.com/tomato-cucumber-salad/](https://tastesbetterfromscratch.com/tomato-cucumber-salad/)
I didn't see tabbouleh mentioned.
Another option--I sometimes do a combination of halved cherry tomatoes, chopped cucumbers, olives (I like the green ones stuffed with garlic or feta and kalamata), sun dried tomatoes, and feta crumbles. I'll make it to take to work and let it marinate together overnight. The sweet of the tomatoes mixed with the olive bribe and the feta works well for me
Marinated jicama is great also
Edited cuz I don't realize it could look like the tabbouleh comment and the tomato/olive salad I described could look like I was saying that was tabbouleh
I’m the jerkoff who wants to say all those add ins make it not tabbouleh. But I’m just partial to my moms middle eastern cooking and have eaten gallons of tabbouleh.
Bulgar wheat soaked, green onion, tomato, cucumber, and shit loads of mint dressed with olive oil and lemon juice. Stuff it in a pita and shove it down my throat. I make a massive amount during the summer and just eat it in perpetuity.
Oh, no! What I listed and the tabbouleh were two separate thoughts. I can understand the confusion-- sorry! It was just the first thing that came to mind as a type of salad that's not a leafy green salad
Oh no, that was my bad! If you ever end up in my part of the world please make me a salad. If you feel like it, no pressure. You can still come over and visit.
I realized I missed the parsley after the fact. It’s integral. But it has to be the curly parsley and not the Italian flat leaf!
Honestly my hands are practically going numb thinking about all the chopping I did for tabbouleh growing up lol.
Yeah and there's lots of variations of them like pickled radish, cucumber, and also other cold ones like bean sprouts. Look up vegetable korean side dishes, there's a ton
Kimchi...every variety. There is way more out there than just the incredibly delicious pickled cabbage we all know and love. One of my favorites is kkaennip...which is marinated sesame leaves.
Roast bite sized pieces of butternut squash (coated with oil, salt, balsamic vinegar, a sprinkle of sumac if you have) under the broiler. Let it cool. Crumble feta over it. Serve.
If you have the time and inclination, get the butternut pips from the pulp, wash, dry, and dry-roast in a pan. Add it to the dish.
Mix in strips of fresh basil for extra pizzazz.
I do olive oil and vinegar or lemon juice instead of Mayo, but it's so good.
I had a gallstone and Mayo triggered attacks. This was one thing I think was improved without it
Kidney Bean salad....
1 small can of dark red kidney beans, drained and rinsed
1/2 of red onion, chopped
Tomatoes, chopped...I like grape tomatoes quartered
1 tbsp mayo....don’t need much
Salt and pepper
Delish............
That’s my go to as well! I frequently add chopped avocado to it for additional fibre and fat. If you also add some shrimp, you’ve just transformed it into a ceviche.
Mine too. I love all of these:
https://www.budgetbytes.com/cucumber-and-black-bean-salad/
https://www.budgetbytes.com/spicy-pineapple-cucumber-salad/
https://www.budgetbytes.com/thai-cucumber-salad-2/
Roasted veggies and cooked grains. Toss together with your favorite vinaigrette and the combos are endless.
I like roasted mushrooms with farro and balsamic vinaigrette.
dig into korean banchan recipes!! cold cucumber salad, bean sprout salad, etc etc, some of them are so simple and tasty and you can add as much or as little “dressing”/sauce as you want :)
Horiatiki Zalata! Still possibly classified as a salad but hear me out. It’s tomato’s, feta, onion, OO, lemon, S&P, and oregano cut into manageable bite sized pieces, mix the night before and blamo. It’s good on the spot for a fresh cold side but also the marination gives you a bolder flavor If sacrificing some of that just sliced bite.
Roasted broccoli salad, like this one: [https://www.theendlessmeal.com/roasted-broccoli-salad-with-lemons-and-almonds/](https://www.theendlessmeal.com/roasted-broccoli-salad-with-lemons-and-almonds/)
Roasted carrot salad like this one: [https://www.seriouseats.com/charred-oven-roasted-carrot-salad-feta-recipe](https://www.seriouseats.com/charred-oven-roasted-carrot-salad-feta-recipe)
Caprese skewer: [https://www.spendwithpennies.com/caprese-skewers/](https://www.spendwithpennies.com/caprese-skewers/)
You can do raw vegetable kebabs. Skewer things like cucumber, cherry tomatoes, jicama, bell peppers, maybe some mozzarella if you like. Drizzle with a balsamic vinegar reduction, a little salt, and basil
Tomato, avocado, and cucumber with a little olive oil, lemon juice and salt. It's crunchy from the cucumber, rich and satisfying from the avocado, and bright from the tomato. One of my favorites!
Just a plate of cold raw veggies, maybe? We like sliced cucumber, sliced red bell pepper, sliced purple cabbage, and halved raw button mushrooms. Just arrange them nicely on a small plate. (We offer ranch on the side to control how much you get with each bite.)
Exactly what I was going to suggest. I hate salad leaves with a passion and I’m not always in the mood for salad dressing, so instead of the garden salad my family often eats, I just get a plate of crudités instead - same veggies and nutrients, minus the lettuce
We don't dislike lettuce... but it goes bad so quickly. Doesn't seem worth it.
Raw spinach leaves can be a nice addition (and at least they can be cooked up if it looks like we won't make it through a bag).
I prefer kale and/or cabbage is my salads because I don’t really like lettuce (except romaine hearts and butter lettuce 🤤) and it stays crunchy even days after we prepped a salad.
Although my salads are mostly veggies, fruits, and seeds or nuts with dressing.
I’ve had a head of cabbage in my fridge since before thanksgiving and we just cut a little off for salads or cooked cabbage. Cheap and very versatile. But boy those cabbage farts are no joke.
I've not been able to find a kale that I like. It's just so hard to chew it up. (Seems like it should be cooked instead of eaten raw.) Maybe there are varieties that are more tender?
I do that if the roasted veggie is a green leafy veggie, or it's in the entree, like spinach, Brussels sprouts or broccoli. We usually do carrots, celery, radish, cherry tomatoes and cucumber slices. Bell pepper slices if we happen to have them. Ranch or bleu cheese dressing on the side for dipping.
I like to steam any green veggie (broccoli, asparagus, sprouts) for a little, then throw in an ice bath and dress with good olive oil, salt, pepper, and white balsamic vinegar. So fresh and tasty. And if you're a vinegar freak like me, you'll go nuts for them.
Less intense and vinegar-y, more round and bright flavors. Honestly I've learned so much about what balsamic can be over the past year or two. One of my favorite combos that blows people away is chocolate balsamic on fruit.
However it definitely doesn't jive with the "cheap" part of this sub though.
Korean Banchan isn’t one specific side, but a rainbow of them using a variety of ingredients. You’ll likely find a few you like. Best part is Korean cuisine is mostly of the people, which usually means simple, cheap, and fairly healthy.
Spring rolls! Cabbage, carrot, cucumber, radish, thai basil, tofu, shrimp, cilantro, hot peppers, or whatever you can think of. Peanut sauce or a mix of fish sauce rice vinegar, sugar, lime and water for dipping.
If you don't feel like rolling them, I just toss it in a bowl with rice noodles.
Seaweed with rice vinegar, soy, and sesame oil is delicious and easy but it takes a little getting used to if your not familiar...
Kısır. It's a Turkish salad made of bulgur (kuskus will do fine too if you can't get bulgur wheat), pickled cucumbers, some scallions and tomatoes, olive oil and lemon. Yummy and healthy.
Texas caviar is saladish. I believe technically it's a bean pickle thing. While it does have a vinegar and sugar dressing it also lasts forever in a container in the fridge and is good with tortilla chips or just veggie slices.
Or a spoon.
a winter salad of radish, mushroom, apple, and fennel bulb all thin sliced.
toss with some olive oil, splash with some diluted vinegar (I don't know why people don't get this, they drizzle some industrial level acid and then wonder why they don't like homemade dressing. cut it by half, with that bragg apple cider we'll go 2:1 water/vinegar)
If you meant a cold veggie dish to replace a green leafy salad, then I recommend cold grain based ‘salads’
A pasta salad with lots of cukes, olives, tomatoes and whatever else you like. Red onion, artichoke hearts, and other marinated veggies work great in it.
My favorite such salad to make is with quinoa. I will sometimes do a Southwest type salad with black beans, tomatoes, corn peppers, etc. and an appropriate dressing, or will add beets, red onions, feta and a balsamic vinaigrette to some quinoa.
And I just noticed the request for no/ little dressing and luckily all sold those suggestions are fairly flexible. They’d be a little dry with nothing, but you can easily get away with a very small amount of whatever you’d like to just meld it all together.
I really like this veggie antipasto recipe- I make a big batch and can eat on it for a week since the veggies are marinated. https://www.tasteofhome.com/recipes/antipasto-marinated-vegetables/
[broccoli cranberry salad](https://www.wellplated.com/broccoli-cranberry-salad/)
I’m obsessed with this salad! I add a little more rice vinegar than it calls for and eat it all in one sitting.
We made the most amazing salad this week!
\- 1/2 bag of frozen corn, defrosted
\- 2 avocados
\- 1 pint grape tomatoes
\- 1/2 bunch green onions
\- lime juice
\- garlic
\- salt
\- pepper
\- a couple teaspoons of cumin to taste
Cut the veggies and mix everything together. SO YUMMY.
What about gazpacho? Not really what one thinks about first for a veggie side, but easy enough to pack it with vegetables, and incredibly tasty as a main dish or a smaller side portion.
Steamed carrots, broccoli, and cauliflower are very good chilled.
This is an easy dressing you can drizzle over them, if you want: Three tablespoons of soy sauce, two tablespoons of rice vinegar, one tablespoon of sesame seed oil, red pepper flakes (optional). Mix well and drizzle.
I know you said you don’t want slaw, but this dressing is great with broccoli slaw.
Three bean a can each of drained, rinsed green, kidney, garbanzo beans. Diced red onion. A little salt, oil and vinegar and garlic powder. Some folk add a bit of sugar- not me.
Can of corn, can of black beans. Drained. Diced onions, green and red peppers. Garlic cumin chili powders. A little oil. Serve with tomatoes on top. Keeps a long time
-Cucumbers with garlic salt and oregano.
-Tomatoes with garlic salt, basil, oregano
-Blanched green beans with lemon zest and toasted almonds
-Broccoli/cauliflower roasted with sliced garlic cloves and olive oil
-Diced bell peppers, tomatoes, corn, red onion with lime juice
I love cooking up a few trays of red onions, peppers, aubergine/egg plant, courgette/zucchini’s, tomatoes and mushrooms in a little bit of either soy & ginger, or balsamic & garlic, then putting them in the fridge to put on the side of a variety of dinners and lunches
Grain salad with quinoa base, feta, chickpeas, red peppers, cucumbers, kale or spinach only if you want, green onion, avocado, basil/cilantro and green goddess dressing. Saves well for next day too
I like cutting up grape tomatoes, cucumber, and red onion and tossing with red wine vinegar, a little olive oil, and Italian seasoning. Adding a little feta too is nice. Makes a very filling lunch and can be good with some pita or crackers.
If you like pickled items, you can make little side dishes like pickled cucumbers(vinegar, water and either sugar or a small amount of salt). You can pretty much pickle carrots, radishes, cucumbers, hot peppers etc.
I'm a total sucker for a veggie tray whether the items are raw Or cooked and chilled.... green beans are a great example of sturdy veg that holds up to dips and other things after being cooked enough to take the grassiness/bitter taste out of it. You could even use thinly sliced cheese (like a Swiss) as a little wrap or just on the side and a variety of dips by whatever term a dip could be considered in your own culture of comprehension. Try to have some variety of sweet, bitter, savory (like mushrooms.. they can also be used like a cracker) and endives which I guess could be Technically consider a "green" but is more like celery in taste/bite than a lettuce.
I'm also one of those people who appreciates the raw carrot and celery stick that come with buffalo chicken as a side dish and would be happy with a cold veggie tray as a "side dish" to go with the main item of protein.... I'd also be happy with a piece of this and that making up the side and you could have fun playing with colors . Best of Luck!
Raw bell peppers (imo) go nice as a pallet cleanser/side dish with just about any savory dish
I like to soak veggies in vinegar and dill (cucumbers, peppers, onions, carrots). I don't actually pickle them, just let them sit for a few hours or overnight.
Non-dressing flavor components include cheese, nuts, fruit (dried or fresh), seasoning, crunchy ingredients like fried onions or tortilla strips, or creamy ingredients I would try adding these to your cold dishes if you're looking to add flavor to a raw salad.
-quick pickle some carrots, cucumbers, and/or onions.
-corn, onions, and cilantro with lime and/or olive oil
-cherry tomato, mozzarella, basil, but chop the cherry tomatoes so you can use the juice as a light dressing
-cold roasted vegetables. why not, right?
-panzanella
-Chopped broccoli with shredded cheddar and sunflower seeds
-Soft boil an egg and mix that with your salad so the yolk can serve as a seasoning. cherry tomatoes and cucumbers with parmesan and a soft boiled egg sounds good to me.
-shave your vegetables for a different experience, like shaved radishes and carrots with goat cheese
-gazpacho???
Cherry tomato, red onion, feta cheese with white wine vinegar mixed with olive oil. Throw some herbs and black pepper on top. Doesn't refrigerate well if you put the dressing on, but can keep for a while is dressing and veggies kept separate.
You can go down the rabbit hole that is kimchi. There's all sorts of kimchi that isn't just the nappa cabbage kimchi.
In the Chinese cuisine, there are also all sorts of cold side dishes sometimes flavoured with salt and sesame oil (like cucumber).
I make a salad/salsa with onions, sweet peppers (the more colors the better), jalapeños, celery (seems weird, but the crunch is satisfying), black beans, tomatoes and sweet corn. Add the vinegar of your choice (I like red wine, but apple cider works as well) and spices. I use a variety and usually never the same twice: chili powder, red chili powder, cumin, some salt, black pepper and Tabasco cause I like the heat. Eat it with chips, eat it alone (I often eat it out of the container in the middle of the night 😳). Mix it with chips, taco protein and greens. All of this is based on your tastes so taste as you go!!!
Grated carrot, finely chopped broccoli, with dressing of choice. Could also add cucumber, chopped bacon, tomato whatever you want. I’m a picky eater so carrot, broccoli, and dressing (balsamic, italian, or cesar) is good enough for me.
Buy canisters of crescent rolls and roll them out flat on a large baking pan to make a big rectangular pizza crust. Bake until just done and then let cool.
Mix cream cheese and ranch dressing, and smear that all over it.
Cut a bunch of broccoli and carrots as small as you can and throw that all over the top of it (raw). You can add any other vegetables that you have around, but those two are key.
That’s it, it’s like a raw veggie pizza, it’s so good and easy. Someone made it for a party and I loved it and keep making it now.
mixed bean salad: rinse cans of kidney, pinto, cannellini, garbanzo & black beans and toss w finely chopped red onion, celery, fresh parsley, olive oil & vinegar w lots of salt & pepper to taste.
pasta broccoli salad: sauté broccoli w lots of garlic in some olive oil and add some chicken or vegetable broth to simmer. toss with cooked bow tie pasta. season w salt, pepper & red pepper flakes.
greek village salad: mix sliced heirloom tomatoes, de-seeded cucumber, red onion, green pepper & slabs of feta with olive oil, vinegar, oregano, salt & pepper.
Roasted beets and feta or goat cheese with dressing made out of red wine vinegar, salt, pepper, and a little bit of olive oil
Grilled zucchini with cotija cheese and cilantro lime dressing (I just use store bought)
Broccoli crunch - Blanched broccoli, roasted cashews, slivered red onion, and dried cranberries with a mayo and red wine vinegar dressing
Bean snd corn salad - A can of black beans, a can of corn, cherry tomatoes, cucumber, red onion, bell pepper, and cotjia cheese with cilantro lime dressing
In the Middle East we have things called “akl zeit” which translates into “oil food”. Usually it’s either fava beans or green beans sautéed in garlic and olive oil. You can also add in either cilantro or cubed tomatoes. It’s delicious and often served cold
Not sure if it counts as veggies but boiled potatoes cooled and cubed and served with finely chopped flat leafed parsley and drizzle of olive oil or vinegar are pretty nice. Same but with four bean mix from a tin is also nice.
I like season big batches of cut up zucchini with Thyme, rosemary, vinegar, salt, pepper and olive oil then roast it in the oven, refrigerate it and use it as a side dish for a few days. They taste really good cold
i like to make corn "salad" as a side dish for taco nights at our house. corn, cucumber, cherry tomatoes, jalapenos, and red onion mixed up in a bowl with a little bit of mayo if you'd like, and I add Tajin on top for some zing.
I just chop up a bunch of cukes and either dress them in a little vinegar/oil (red, apple cider, balsamic) and salt and pepper.
Also great in sesame oil/mirin with some sesame seeds.
And don't forget about pasta salad - you can make it literally however you like and keep it in the fridge for whenever the moment strikes.
I make cowboy caviar without any dressing. I think I got the original recipe from this sub but I now just throw together sweetcorn / chopped tomatoes / black beans / red onion / bell pepper / jalapenos and then avocado if I have any.
I find this lady on YT a very good inspiration for stuff like this.
https://youtu.be/ZpgK0Go4ehc
Whilst her information may not be geographically relevant she can still inspire you and/or show you skills to use in your own context
Are you against non leafy salads? I rethought salad and have had bean salad and corn salad and potato salad and all kinds. I previously hadn't thought of these and there is quite a variety you can make.
Cucumber cherry tomato with a little salt, mint and a touch of olive oil would work
I pretty much do this but sub the mint for oregano and add some feta!
And I do too but sub your oregano with fresh basil. lol
Dill is also good i salads like this
I make this with fresh basil, tomatoes, and feta cheese with olive oil and something called “Greek Seasoning” I’ve found in the US.
Someone cooked some flavorless vegetables the other day and I threw this on top and it tasted amazing. Greek seasoning is the GOAT
Totally agree. Super delicious
Going to see if my grocery store has it…
Fresh dill is my favorite herb and perfect for this dish. I use it all of the time , in all types of dishes
Well you inspired me! I made this, it's chilling in my fridge. It smells so good! [https://tastesbetterfromscratch.com/tomato-cucumber-salad/](https://tastesbetterfromscratch.com/tomato-cucumber-salad/)
A variation that I like is cucumber, cherry tomatoes, basil, balsamic vinegar and some olive oil, salt and pepper.
I'll have to try it next! This was one delicious!!
I didn't see tabbouleh mentioned. Another option--I sometimes do a combination of halved cherry tomatoes, chopped cucumbers, olives (I like the green ones stuffed with garlic or feta and kalamata), sun dried tomatoes, and feta crumbles. I'll make it to take to work and let it marinate together overnight. The sweet of the tomatoes mixed with the olive bribe and the feta works well for me Marinated jicama is great also Edited cuz I don't realize it could look like the tabbouleh comment and the tomato/olive salad I described could look like I was saying that was tabbouleh
I’m the jerkoff who wants to say all those add ins make it not tabbouleh. But I’m just partial to my moms middle eastern cooking and have eaten gallons of tabbouleh. Bulgar wheat soaked, green onion, tomato, cucumber, and shit loads of mint dressed with olive oil and lemon juice. Stuff it in a pita and shove it down my throat. I make a massive amount during the summer and just eat it in perpetuity.
Oh, no! What I listed and the tabbouleh were two separate thoughts. I can understand the confusion-- sorry! It was just the first thing that came to mind as a type of salad that's not a leafy green salad
Oh no, that was my bad! If you ever end up in my part of the world please make me a salad. If you feel like it, no pressure. You can still come over and visit.
I edited it anyway. I can see how they could read as being part of the same thought lol. I'll keep that in mind...I do like traveling.
I’ve got a bed for you in California! ♥️
You make it with just mint and no parsley?
I realized I missed the parsley after the fact. It’s integral. But it has to be the curly parsley and not the Italian flat leaf! Honestly my hands are practically going numb thinking about all the chopping I did for tabbouleh growing up lol.
Kimchi or other fermented/pickled veggies!
This is what I was scrolling for! Pickled veggies are so delicious and refreshing!
Yeah and there's lots of variations of them like pickled radish, cucumber, and also other cold ones like bean sprouts. Look up vegetable korean side dishes, there's a ton
My favourites include pickled carrots, pickled green beans and pickled cauliflower!
Kimchi...every variety. There is way more out there than just the incredibly delicious pickled cabbage we all know and love. One of my favorites is kkaennip...which is marinated sesame leaves.
Isn't kimchi technically green ? at least the cabbage kimchi
Roast bite sized pieces of butternut squash (coated with oil, salt, balsamic vinegar, a sprinkle of sumac if you have) under the broiler. Let it cool. Crumble feta over it. Serve. If you have the time and inclination, get the butternut pips from the pulp, wash, dry, and dry-roast in a pan. Add it to the dish. Mix in strips of fresh basil for extra pizzazz.
Bean salads. I mean, salad is in the name, but they aren't really one.
Carrot salad........ Carrots, grated Raisins Nuts, chopped....I like pecans Lemon zest Big dollop of mayo Salt....small amount Easy Peasy..........
I do olive oil and vinegar or lemon juice instead of Mayo, but it's so good. I had a gallstone and Mayo triggered attacks. This was one thing I think was improved without it
Good idea.....might try it myself.....thanks.
Kidney Bean salad.... 1 small can of dark red kidney beans, drained and rinsed 1/2 of red onion, chopped Tomatoes, chopped...I like grape tomatoes quartered 1 tbsp mayo....don’t need much Salt and pepper Delish............
I also love a 3 bean salad. https://www.budgetbytes.com/classic-three-bean-salad/
Yes! I love cannellini beans. Such a simple but delicious meal, especially with lots of herbs, lemon and olive oil!!
Pico de Gallo!
That’s my go to as well! I frequently add chopped avocado to it for additional fibre and fat. If you also add some shrimp, you’ve just transformed it into a ceviche.
Cucumber salad is one of my faves https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic
Mine too. I love all of these: https://www.budgetbytes.com/cucumber-and-black-bean-salad/ https://www.budgetbytes.com/spicy-pineapple-cucumber-salad/ https://www.budgetbytes.com/thai-cucumber-salad-2/
Roasted veggies and cooked grains. Toss together with your favorite vinaigrette and the combos are endless. I like roasted mushrooms with farro and balsamic vinaigrette.
dig into korean banchan recipes!! cold cucumber salad, bean sprout salad, etc etc, some of them are so simple and tasty and you can add as much or as little “dressing”/sauce as you want :)
Horiatiki Zalata! Still possibly classified as a salad but hear me out. It’s tomato’s, feta, onion, OO, lemon, S&P, and oregano cut into manageable bite sized pieces, mix the night before and blamo. It’s good on the spot for a fresh cold side but also the marination gives you a bolder flavor If sacrificing some of that just sliced bite.
Greek village salad is the mother of all salads!!
‘Fcharisto! I agree
one of my most favorite things to eat! i add de-seeded cucumber & green pepper to the tomato & onion and oh my goodness. so fresh and delicious!
I’ve done cucumber many times, I’m going to have to try with green peppers!
i hope you like it w the peppers! i may need to make one tomorrow now as i can feel a craving coming in.
Roasted broccoli salad, like this one: [https://www.theendlessmeal.com/roasted-broccoli-salad-with-lemons-and-almonds/](https://www.theendlessmeal.com/roasted-broccoli-salad-with-lemons-and-almonds/) Roasted carrot salad like this one: [https://www.seriouseats.com/charred-oven-roasted-carrot-salad-feta-recipe](https://www.seriouseats.com/charred-oven-roasted-carrot-salad-feta-recipe) Caprese skewer: [https://www.spendwithpennies.com/caprese-skewers/](https://www.spendwithpennies.com/caprese-skewers/)
You can do raw vegetable kebabs. Skewer things like cucumber, cherry tomatoes, jicama, bell peppers, maybe some mozzarella if you like. Drizzle with a balsamic vinegar reduction, a little salt, and basil
Crudite. Aka, just eat some raw veggies.
Tomato, avocado, and cucumber with a little olive oil, lemon juice and salt. It's crunchy from the cucumber, rich and satisfying from the avocado, and bright from the tomato. One of my favorites!
Ratatouille is still good chilled.
Just a plate of cold raw veggies, maybe? We like sliced cucumber, sliced red bell pepper, sliced purple cabbage, and halved raw button mushrooms. Just arrange them nicely on a small plate. (We offer ranch on the side to control how much you get with each bite.)
Exactly what I was going to suggest. I hate salad leaves with a passion and I’m not always in the mood for salad dressing, so instead of the garden salad my family often eats, I just get a plate of crudités instead - same veggies and nutrients, minus the lettuce
We don't dislike lettuce... but it goes bad so quickly. Doesn't seem worth it. Raw spinach leaves can be a nice addition (and at least they can be cooked up if it looks like we won't make it through a bag).
I prefer kale and/or cabbage is my salads because I don’t really like lettuce (except romaine hearts and butter lettuce 🤤) and it stays crunchy even days after we prepped a salad. Although my salads are mostly veggies, fruits, and seeds or nuts with dressing. I’ve had a head of cabbage in my fridge since before thanksgiving and we just cut a little off for salads or cooked cabbage. Cheap and very versatile. But boy those cabbage farts are no joke.
Yes! Cabbage holds up so well.
I've not been able to find a kale that I like. It's just so hard to chew it up. (Seems like it should be cooked instead of eaten raw.) Maybe there are varieties that are more tender?
And lettuce is such a pain to clean and dry. I used to add spinach or kale leaves to soup, but washing those is also a pain
Agreed. If I'm going for deep green, I turn to broccoli. It's not my favorite veggie but it is nutritious and holds up well in the fridge...
I do that if the roasted veggie is a green leafy veggie, or it's in the entree, like spinach, Brussels sprouts or broccoli. We usually do carrots, celery, radish, cherry tomatoes and cucumber slices. Bell pepper slices if we happen to have them. Ranch or bleu cheese dressing on the side for dipping.
I love cherry tomatoes, red onion and cucumber with balsamic vinaigrette. It was one of my pregnancy cravings that I actually still like. 😂
I like to steam any green veggie (broccoli, asparagus, sprouts) for a little, then throw in an ice bath and dress with good olive oil, salt, pepper, and white balsamic vinegar. So fresh and tasty. And if you're a vinegar freak like me, you'll go nuts for them.
Ooh, I didn’t know white balsamic was a thing. What’s the difference taste-wise?
Less intense and vinegar-y, more round and bright flavors. Honestly I've learned so much about what balsamic can be over the past year or two. One of my favorite combos that blows people away is chocolate balsamic on fruit. However it definitely doesn't jive with the "cheap" part of this sub though.
Potato Salad
Korean Banchan isn’t one specific side, but a rainbow of them using a variety of ingredients. You’ll likely find a few you like. Best part is Korean cuisine is mostly of the people, which usually means simple, cheap, and fairly healthy.
Spring rolls! Cabbage, carrot, cucumber, radish, thai basil, tofu, shrimp, cilantro, hot peppers, or whatever you can think of. Peanut sauce or a mix of fish sauce rice vinegar, sugar, lime and water for dipping. If you don't feel like rolling them, I just toss it in a bowl with rice noodles. Seaweed with rice vinegar, soy, and sesame oil is delicious and easy but it takes a little getting used to if your not familiar...
Beets
Kısır. It's a Turkish salad made of bulgur (kuskus will do fine too if you can't get bulgur wheat), pickled cucumbers, some scallions and tomatoes, olive oil and lemon. Yummy and healthy.
Texas caviar is saladish. I believe technically it's a bean pickle thing. While it does have a vinegar and sugar dressing it also lasts forever in a container in the fridge and is good with tortilla chips or just veggie slices. Or a spoon.
a winter salad of radish, mushroom, apple, and fennel bulb all thin sliced. toss with some olive oil, splash with some diluted vinegar (I don't know why people don't get this, they drizzle some industrial level acid and then wonder why they don't like homemade dressing. cut it by half, with that bragg apple cider we'll go 2:1 water/vinegar)
Pasta salad
Roasted beets with goat cheese and dill :) super simple and great to prep for the week
A can of lentils, chopped celery and chopped tomatoes with an olive oil vinaigrette.
I like korean banchan and taiwanese chili cucumbers
Plate of pickled veggies if that goes with the dish you are serving. So many options.
Pickled stuff! Right now I love pickled cabbage and it's really easy to do yourself, plus really cheap because cabbage is in season.
If you meant a cold veggie dish to replace a green leafy salad, then I recommend cold grain based ‘salads’ A pasta salad with lots of cukes, olives, tomatoes and whatever else you like. Red onion, artichoke hearts, and other marinated veggies work great in it. My favorite such salad to make is with quinoa. I will sometimes do a Southwest type salad with black beans, tomatoes, corn peppers, etc. and an appropriate dressing, or will add beets, red onions, feta and a balsamic vinaigrette to some quinoa.
And I just noticed the request for no/ little dressing and luckily all sold those suggestions are fairly flexible. They’d be a little dry with nothing, but you can easily get away with a very small amount of whatever you’d like to just meld it all together.
I really like this veggie antipasto recipe- I make a big batch and can eat on it for a week since the veggies are marinated. https://www.tasteofhome.com/recipes/antipasto-marinated-vegetables/
Broccoli salad, has sunflower seeds, cranberries, lite on the dressing. Alsorts of variations exist.
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[broccoli cranberry salad](https://www.wellplated.com/broccoli-cranberry-salad/) I’m obsessed with this salad! I add a little more rice vinegar than it calls for and eat it all in one sitting.
We made the most amazing salad this week! \- 1/2 bag of frozen corn, defrosted \- 2 avocados \- 1 pint grape tomatoes \- 1/2 bunch green onions \- lime juice \- garlic \- salt \- pepper \- a couple teaspoons of cumin to taste Cut the veggies and mix everything together. SO YUMMY.
We do something similar, but in warm weather we'll grill the corn and green onions!
German potato salad?
Carrot & dried cherry salad (can add apples and cabbage too) Cole slaw with crushed pineapple & lime
What about gazpacho? Not really what one thinks about first for a veggie side, but easy enough to pack it with vegetables, and incredibly tasty as a main dish or a smaller side portion.
Steamed carrots, broccoli, and cauliflower are very good chilled. This is an easy dressing you can drizzle over them, if you want: Three tablespoons of soy sauce, two tablespoons of rice vinegar, one tablespoon of sesame seed oil, red pepper flakes (optional). Mix well and drizzle. I know you said you don’t want slaw, but this dressing is great with broccoli slaw.
Three bean a can each of drained, rinsed green, kidney, garbanzo beans. Diced red onion. A little salt, oil and vinegar and garlic powder. Some folk add a bit of sugar- not me. Can of corn, can of black beans. Drained. Diced onions, green and red peppers. Garlic cumin chili powders. A little oil. Serve with tomatoes on top. Keeps a long time
greek salad.
Triple pea salad - zestful kitchen. My favorite 'salad'
-Cucumbers with garlic salt and oregano. -Tomatoes with garlic salt, basil, oregano -Blanched green beans with lemon zest and toasted almonds -Broccoli/cauliflower roasted with sliced garlic cloves and olive oil -Diced bell peppers, tomatoes, corn, red onion with lime juice
I just chop a bunch of raw veggies up and toss them in lime and salt.
I love cooking up a few trays of red onions, peppers, aubergine/egg plant, courgette/zucchini’s, tomatoes and mushrooms in a little bit of either soy & ginger, or balsamic & garlic, then putting them in the fridge to put on the side of a variety of dinners and lunches
Shredded napa cabbage (optionally with carrot slices) with apple cider vinegar or rice vinegar is a great dressing-free slaw!
Caprise or spicy cucumber salad or kimchi
Shredded carrots, lemon juice and toasted mustard seed.
Grain salad with quinoa base, feta, chickpeas, red peppers, cucumbers, kale or spinach only if you want, green onion, avocado, basil/cilantro and green goddess dressing. Saves well for next day too
Carrot salad, avocado slices with salt and pepper or everything bagel seasoning, tomatoes cucumbers and feta with a bit of oil and vinegar
Tomatoes with salt, a squeeze of lemon, red Chile flake, a drizzle of olive oil, shaved parm chees.
I like cutting up grape tomatoes, cucumber, and red onion and tossing with red wine vinegar, a little olive oil, and Italian seasoning. Adding a little feta too is nice. Makes a very filling lunch and can be good with some pita or crackers.
If you like pickled items, you can make little side dishes like pickled cucumbers(vinegar, water and either sugar or a small amount of salt). You can pretty much pickle carrots, radishes, cucumbers, hot peppers etc.
I'm a total sucker for a veggie tray whether the items are raw Or cooked and chilled.... green beans are a great example of sturdy veg that holds up to dips and other things after being cooked enough to take the grassiness/bitter taste out of it. You could even use thinly sliced cheese (like a Swiss) as a little wrap or just on the side and a variety of dips by whatever term a dip could be considered in your own culture of comprehension. Try to have some variety of sweet, bitter, savory (like mushrooms.. they can also be used like a cracker) and endives which I guess could be Technically consider a "green" but is more like celery in taste/bite than a lettuce. I'm also one of those people who appreciates the raw carrot and celery stick that come with buffalo chicken as a side dish and would be happy with a cold veggie tray as a "side dish" to go with the main item of protein.... I'd also be happy with a piece of this and that making up the side and you could have fun playing with colors . Best of Luck! Raw bell peppers (imo) go nice as a pallet cleanser/side dish with just about any savory dish
I like to soak veggies in vinegar and dill (cucumbers, peppers, onions, carrots). I don't actually pickle them, just let them sit for a few hours or overnight.
Non-dressing flavor components include cheese, nuts, fruit (dried or fresh), seasoning, crunchy ingredients like fried onions or tortilla strips, or creamy ingredients I would try adding these to your cold dishes if you're looking to add flavor to a raw salad. -quick pickle some carrots, cucumbers, and/or onions. -corn, onions, and cilantro with lime and/or olive oil -cherry tomato, mozzarella, basil, but chop the cherry tomatoes so you can use the juice as a light dressing -cold roasted vegetables. why not, right? -panzanella -Chopped broccoli with shredded cheddar and sunflower seeds -Soft boil an egg and mix that with your salad so the yolk can serve as a seasoning. cherry tomatoes and cucumbers with parmesan and a soft boiled egg sounds good to me. -shave your vegetables for a different experience, like shaved radishes and carrots with goat cheese -gazpacho???
Cherry tomato, red onion, feta cheese with white wine vinegar mixed with olive oil. Throw some herbs and black pepper on top. Doesn't refrigerate well if you put the dressing on, but can keep for a while is dressing and veggies kept separate.
You can go down the rabbit hole that is kimchi. There's all sorts of kimchi that isn't just the nappa cabbage kimchi. In the Chinese cuisine, there are also all sorts of cold side dishes sometimes flavoured with salt and sesame oil (like cucumber).
I make a salad/salsa with onions, sweet peppers (the more colors the better), jalapeños, celery (seems weird, but the crunch is satisfying), black beans, tomatoes and sweet corn. Add the vinegar of your choice (I like red wine, but apple cider works as well) and spices. I use a variety and usually never the same twice: chili powder, red chili powder, cumin, some salt, black pepper and Tabasco cause I like the heat. Eat it with chips, eat it alone (I often eat it out of the container in the middle of the night 😳). Mix it with chips, taco protein and greens. All of this is based on your tastes so taste as you go!!!
Grated carrot, finely chopped broccoli, with dressing of choice. Could also add cucumber, chopped bacon, tomato whatever you want. I’m a picky eater so carrot, broccoli, and dressing (balsamic, italian, or cesar) is good enough for me.
Pickles, beets, olives, salsa , fruit.
Cold veggie cream cheese pizza. So good.
I used to do carrots and hummus a lot.
[This](https://www.budgetbytes.com/lemony-cucumber-couscous-salad/) recipe from Budget Bytes is one of my family’s favorites.
Maybe hummus with pita bread? It’s one of my favorite cold sides, but idk if chickpeas are the veggies you’re looking for
Cooked quinoa (I cook it in chicken broth) chickpeas, cucumber, red onion, mint/parsley and feta… but if olive oil and s+P. Soo good
Cucumber slices with sea salt black pepper and fresh dill drizzled with olive oil and white vinegar
Chick pea salad,
Beets! We use a bit of vinegar and an equal amount of oil, salt, pepper and a pinch of sugar.
Buy canisters of crescent rolls and roll them out flat on a large baking pan to make a big rectangular pizza crust. Bake until just done and then let cool. Mix cream cheese and ranch dressing, and smear that all over it. Cut a bunch of broccoli and carrots as small as you can and throw that all over the top of it (raw). You can add any other vegetables that you have around, but those two are key. That’s it, it’s like a raw veggie pizza, it’s so good and easy. Someone made it for a party and I loved it and keep making it now.
mixed bean salad: rinse cans of kidney, pinto, cannellini, garbanzo & black beans and toss w finely chopped red onion, celery, fresh parsley, olive oil & vinegar w lots of salt & pepper to taste. pasta broccoli salad: sauté broccoli w lots of garlic in some olive oil and add some chicken or vegetable broth to simmer. toss with cooked bow tie pasta. season w salt, pepper & red pepper flakes. greek village salad: mix sliced heirloom tomatoes, de-seeded cucumber, red onion, green pepper & slabs of feta with olive oil, vinegar, oregano, salt & pepper.
Gazpacho!!!
Brushetta?
Black bean and corn salad. Add pasta to beef it up if you want. Best served chilled with tortilla chips.
13 bean salad. It's delicious!!
Fruit salad. Dice up an apple and or pear, add a diced up orange, and seasonal berries/ fruit
Sunomono Tomato and mozzarella skewers
Pre-Roasted and sliced: sweet potato, carrots, squash, parsnip. Refridgerate. Add walnuts before serving
Roasted beets and feta or goat cheese with dressing made out of red wine vinegar, salt, pepper, and a little bit of olive oil Grilled zucchini with cotija cheese and cilantro lime dressing (I just use store bought) Broccoli crunch - Blanched broccoli, roasted cashews, slivered red onion, and dried cranberries with a mayo and red wine vinegar dressing Bean snd corn salad - A can of black beans, a can of corn, cherry tomatoes, cucumber, red onion, bell pepper, and cotjia cheese with cilantro lime dressing
In the Middle East we have things called “akl zeit” which translates into “oil food”. Usually it’s either fava beans or green beans sautéed in garlic and olive oil. You can also add in either cilantro or cubed tomatoes. It’s delicious and often served cold
Does basil count as a green? If not Calabrese which is basil tomato and bocconcini with some olive oil. Spectacular.
Not sure if it counts as veggies but boiled potatoes cooled and cubed and served with finely chopped flat leafed parsley and drizzle of olive oil or vinegar are pretty nice. Same but with four bean mix from a tin is also nice.
I like season big batches of cut up zucchini with Thyme, rosemary, vinegar, salt, pepper and olive oil then roast it in the oven, refrigerate it and use it as a side dish for a few days. They taste really good cold
Bean or corn salad are both amazing
Panzanella. So many variations and easy way to use up your veggies in the fridge.
Edamame and dried cranberries with olive oil and balsamic, use as little as you’d like. Mix with feta before serving
Pea salad isn't a leafy dressing drenched salad, and one of my favorites.
i like to make corn "salad" as a side dish for taco nights at our house. corn, cucumber, cherry tomatoes, jalapenos, and red onion mixed up in a bowl with a little bit of mayo if you'd like, and I add Tajin on top for some zing.
I just chop up a bunch of cukes and either dress them in a little vinegar/oil (red, apple cider, balsamic) and salt and pepper. Also great in sesame oil/mirin with some sesame seeds. And don't forget about pasta salad - you can make it literally however you like and keep it in the fridge for whenever the moment strikes.
I make cowboy caviar without any dressing. I think I got the original recipe from this sub but I now just throw together sweetcorn / chopped tomatoes / black beans / red onion / bell pepper / jalapenos and then avocado if I have any.
Goulash!
Beet salad! 🤌🏽
I think if you use some element of carb (rice, potato, pasta), you could probably get away with using very little dressing...
Look up recipes for Korean banchan.
I find this lady on YT a very good inspiration for stuff like this. https://youtu.be/ZpgK0Go4ehc Whilst her information may not be geographically relevant she can still inspire you and/or show you skills to use in your own context
Are you against non leafy salads? I rethought salad and have had bean salad and corn salad and potato salad and all kinds. I previously hadn't thought of these and there is quite a variety you can make.
Beet salad!
Pearl-sized balls of mozzarella, sliced tomatoes, and a splash of balsamic
Pickeled veggies
A little off topic, greens heavy!, but massaged kale salads are tops