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.
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.
590 recipes
Culinary Explorer
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Recipes
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.
Chef Klaus
Matjessalat Hausfrauenart
A northern cold salad of mild Matjes, tart apple, onion, and pickle, rested in sour cream until the cure turns round enough for boiled potatoes.
Chef Klaus
Mecklenburger Heringssalat
The Mecklenburg cold-table salad for New Year and potlucks: salted herring, apple, pickle, onion, and sour cream, rested overnight until sharp and clean.
Chef Dean
Mediterranean Quinoa Salad
Nutty, protein-rich quinoa tossed with the honest flavors of the Mediterranean: briny olives, creamy feta, crisp cucumber, and sweet tomatoes bound by a properly emulsified lemon vinaigrette that coats every grain.
Chef Margarida
Meia Desfeita de Bacalhau
The dish that taught me Lisbon's tascas were universities of flavor. Salt cod and chickpeas, roughly tossed, never fussed over. The name means 'half undone' because that's exactly how you make it.
Chef Remy
Memphis-Style Barbecue Slaw
A bright, vinegar-forward slaw with just enough sweetness to balance the tang, crisp cabbage and carrots dressed in a mustard-kissed dressing that cuts through smoky, fatty barbecue like nothing else can.
Chef Dean
Memphis-Style Creamy Coleslaw
Crisp shredded cabbage dressed in tangy, creamy mayonnaise with the warm bite of celery seed and a vinegar backbone that cuts through the richest smoked meats. This is the slaw that belongs on every pulled pork sandwich.
Chef Dean
Mexican Lime-Cilantro Slaw
Crisp ribbons of green and purple cabbage dressed in a punchy lime vinaigrette, scattered with fresh cilantro and just enough jalapeño to remind you this isn't ordinary coleslaw. The slaw that makes fish tacos sing.
Chef Jeong-sun
Minari-chomuchim (Tangy Water Dropwort Salad)
A sharp spring banchan of raw minari stems dressed at the last minute with vinegar, a little gochujang, garlic, and sesame, made to wake up rice and rich dishes.
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