Chef Jeong-sun
Kolabi-saengchae (Kohlrabi Salad)
Winter kohlrabi cut into clean matchsticks, salted just enough to stay crisp, then dressed with gochugaru, fish sauce, garlic, scallion, and sesame for a bright weeknight banchan.
Recipe Archive
Salads
Salads here are treated as complete dishes, from bright greens and grain bowls to composed plates where dressing, texture, and balance carry the recipe.
502 recipes
Culinary Explorer
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Recipes
Chef Freja
Kold Kartoffelsalat
Danish cold potato salad with new potatoes in a cool creme fraiche dressing, brightened with radishes and chives. The summer staple at every grillaften and garden lunch.
Chef Joost
Koolsla (Dutch Cabbage Slaw)
The name already tells you: koolsla is cabbage salad, plain words for the crisp Dutch bowl that crossed the Atlantic and came back wearing an English spelling.
Chef Lesia
Krabovyi Salat (крабовий салат, crab-stick salad)
The pink sticks are pretending to be crab, yes, but the salad is not pretending to be loved. Corn, egg, rice and mayonnaise made a 90s holiday bowl that stayed.
Chef Makoa
Kūmara me Wātakirihi (Māori Sweet Potato and Watercress Salad)
Roasted Māori kūmara from Aotearoa, caramel-edged and warm, tossed with peppery wātakirihi, watercress, red onion, and a bright honey-vinegar dressing. Cool southern light, whānau-table food.
Chef Fai
Raw Shrimp in Fish Sauce (Kung Chae Nam Pla)
No fire, no wok, no heat. Nam pla does the curing, garlic and chili do the aromatics, lime juice does the acid. The fermented backbone of Thai cuisine becomes the cooking method itself.
Chef Fai
Dancing Shrimp (Kung Ten)
Live shrimp, lime juice, fish sauce, toasted rice powder. They jump because the acid hits them. This is Isan at its most raw, most honest, most alive. The four pillars with nothing to hide behind.
Chef Makoa
Kuru Salad (Cook Islands Breadfruit Salad)
Cook Islands kuru, breadfruit boiled tender, cooled, and tossed with crisp vegetables and a clean lime dressing. The canoe crop comes to the picnic table, unfussy and still full of mana.
Chef Lesia
Kvasolyanyi Salat (квасоляний салат, bean salad)
Kidney beans go glossy and dark under fried onion oil, crushed walnuts, and garlic. This is the salad you bring to a potluck when nobody asked you to make dinner, but you did.
Chef Juliana
Laranja em Gomos para Feijoada
You think cutting orange this way is fussy. It isn't. It's one knife, one bowl, and the reason feijoada tastes like home instead of just heavy.
Chef Fai
Isan Minced Pork Salad (Larb Moo)
The governing rule of Isan larb: no sugar. Fish sauce for salt, lime for sour, khao khua for texture, prik pon for heat, fresh herbs as structure. This is the Isan table stripped to its principles.
Chef Thomas
Little Gem, Peas and Summer Herbs
Crisp little gem wedges scattered with raw peas and torn herbs, dressed in something sharp and mustardy. The kind of salad that tastes like the garden smells in June.
Chef Ally
Little Gems with Lemon and Parmesan
Crisp little gem lettuces halved and dressed at the last moment with bright lemon, fruity olive oil, and thin shards of parmesan that cling to every leaf. The kind of salad that reminds you why simplicity works.
Chef Dean
Loaded Baked Potato Salad
All the satisfying indulgence of a steakhouse loaded baked potato transformed into a crowd-feeding salad: crisp bacon, sharp cheddar cubes, tangy sour cream dressing, and fresh chives throughout every creamy bite.
Chef Dean
Loaded Baked Potato Salad
Every beloved element of a steakhouse baked potato transformed into a creamy, chunky salad that travels beautifully and feeds a crowd. Crispy bacon, sharp cheddar, tangy sour cream, and fresh chives nestled among tender potato chunks.
Chef Makoa
Lomi Lomi Salmon (Hawaiian Salted Salmon Salad)
Salted salmon massaged by hand with tomato, sweet onion, green onion, and crushed ice, the cool Hawaiian lūʻau bowl that brightens the table beside poi, laulau, poke, and kālua puaʻa.
Chef Dean
Lowcountry Shrimp Salad with Old Bay
Tender poached shrimp dressed in creamy mayonnaise with the warming spice of Old Bay, cradled in butter lettuce cups that shatter with freshness. This is Carolina porch food at its finest, worthy of your best summer afternoon.
Chef Makoa
Mac Salad (Hawaiʻi Local Plate-Lunch Macaroni Salad)
The Hawaiʻi Local plate-lunch scoop, soft elbow macaroni folded creamy with mayo, carrot, and grated onion, sitting beside two scoops rice like it belongs there, because it does.
Chef Dimitra
Mainland Greek Maroulosalata (Μαρουλοσαλάτα)
Maroulosalata is the spring green salad of the mainland Easter table: romaine cut fine, dill and spring onion, lemon, and good olive oil.
Chef Dimitra
Mainland Horiatiki Salata (Χωριάτικη)
Horiatiki has no lettuce in it and never did: summer tomatoes, cucumber, pepper, onion, olives, a slab of feta, oregano, and the oil that makes the bowl worth bread.
Chef Juliana
Maionese de Batata
You don't need a family secret. You need potatoes cooked until tender, onion softened by vinegar, and a homemade mayo that holds the salad together without turning it into paste.
Chef Freja
Makrelsalat
Danish mackerel salad from a tin, a jar of mayonnaise, and a red onion. The ten-minute lunchbox spread that has fed generations of Danes on ordinary Tuesdays.
Chef Remy
Mama Evangeline's Ambrosia
Sweet mandarin oranges and pineapple folded with toasted Louisiana pecans, fluffy marshmallows, and clouds of vanilla whipped cream, the way my grandmother made it for every Boudreaux family gathering since before I was born.
Chef Zohra
Matbucha (مطبوخة)
Tomatoes and peppers cooked down until they stop tasting raw and become a dark, glossy salad for bread, eggs, fish, or any table that needs one more plate.
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