Chef Thomas
Proper Homemade Coleslaw
Crisp cabbage, sweet carrot, and sharp red onion in a mustardy dressing that reminds you why you should never buy coleslaw from a supermarket shelf again.
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 Lupita
Pulpo Enamorado Acapulqueño
Guerrero's Acapulco seafood salad, tender octopus folded into chile-costeño mayonnaise with jitomate, white onion, serrano, and cilantro, piled cold onto corn tostadas for the table.
Chef Margarida
Punheta de Bacalhau
The name comes from the action: vigorous mixing with your fists until raw bacalhau, onion, and olive oil become something silky and unified. Punchy, raw, utterly Portuguese.
Chef Graziella
Puntarelle alla Romana
The winter salad that Romans guard jealously: bitter chicory shoots curled in ice water, then dressed with an unapologetic anchovy and garlic emulsion that proves boldness and balance are not opposites.
Chef Makoa
Raro Tarati (Cook Islands Corned Beef Salad in Coconut Cream)
From a Cook Islands table in Rarotonga: crisp cucumber, tomato, onion, and pisupo corned beef folded under coconut cream, chilled cold, and spooned over rice for the potluck spread.
Chef Dean
Raspberry-Spinach Salad with Avocado
Tender baby spinach crowned with jewel-bright raspberries, buttery avocado fans, and shattering candied walnuts, all brought together by a properly emulsified poppy seed dressing that clings to every leaf without drowning it.
Chef Ally
Raw Zucchini with Mint and Pecorino
Paper-thin ribbons of young summer squash dressed with nothing but lemon, good olive oil, torn mint, and salty curls of aged pecorino. A salad that proves the best cooking is often no cooking at all.
Chef Takumi
Red-and-White Namasu (紅白なます, Kōhaku Namasu)
Red on white, crisp under the teeth, and clean enough to let the richer New Year dishes pass through. Kōhaku namasu is only cutting, salting, pressing, and patience.
Chef Thomas
Red Cabbage and Apple Slaw with Walnuts
Shredded red cabbage, sharp with cider vinegar and mustard, tossed with crisp autumn apple and toasted walnuts. The kind of bowl that makes itself useful all week.
Chef Freja
Rejesalat
Cold-water shrimp with white asparagus and fresh dill in a light lemon-mayo dressing. The delicate paalaegssalat that belongs to the Danish Easter frokost, piled onto buttered bread and eaten with a knife and fork.
Chef Isabel
Remojón Granadino
Remojón Granadino is Granada's winter salad: sweet oranges, desalted bacalao, black olives, onion, and good olive oil. The cod must be soaked right, or the whole dish shouts.
Chef Lupita
Repollo Curtido Yucateco
Yucatán's pickled cabbage, finely shredded repollo blanched and steeped in naranja agria with toasted Maya oregano, red onion, and habanero. The bright partner that cochinita pibil cannot do without.
Chef Thomas
The Retro British Salad with Homemade Salad Cream
A composed summer salad of butterhead lettuce, ripe tomatoes, cool cucumber, peppery radishes, and quartered eggs, with a proper homemade salad cream that makes the bottled sort seem like a distant memory.
Chef Elsa
Rettichsalat
Peppery grated radish, salted until tender, dressed in a sharp vinegar Marinade, and served the way they do at every good Heuriger in Vienna: simply, honestly, with a glass of wine.
Chef Thomas
Roasted Beetroot with Horseradish Cream and Walnuts
Beetroot roasted until sweet and yielding, set against the sharp bite of horseradish cream and the bitter crunch of toasted walnuts, with watercress scattered over the top like it grew there.
Chef Ally
Roasted Beets with Their Greens and Walnuts
Earthy roasted beets paired with their own tender greens, scattered with toasted walnuts and crumbles of blue cheese, dressed in a simple sherry vinaigrette that lets everything taste of what it is.
Chef Freja
Rodbedesalat
The diced pickled beetroot and apple salad that sits on top of leverpostej on every proper Danish lunch table. Cool, sharp, quietly spiced, and made in ten minutes once the beetroot is already in the jar.
Chef Joost
Rodekoolsalade (Dutch Red Cabbage Slaw)
Red cabbage leaves the winter stove and comes raw to the Dutch barbecue table, crisp with apple, carrot, and raisins, carrying old storage wisdom in a bowl that travels well.
Chef Freja
Rodkaalssalat
Finely shredded raw red cabbage and crisp apple in a sweet-sour rapeseed vinaigrette. The fresh, bright counterpart to the slow-braised Christmas rodkaal, and the salad that earns its place at the Danish winter table.
Chef Elsa
Rote Rüben Salat mit Kren
Cooked beetroot sliced and soaked in warm caraway vinegar until the color deepens to garnet, then hit with freshly grated Kren at the table. Earthy, sharp, and better tomorrow than today.
Chef Elsa
Roter Heringssalat (Red Herring Salad with Beetroot)
Matjes herring folded into beetroot, apple, potato, and gherkins in a creamy dressing that blushes vivid pink overnight, the dish that sits on every Austrian Silvester table because the new year deserves good luck and good food.
Chef Klaus
Roter Heringssalat
The northern Christmas and New Year herring salad, ruby from beetroot and sharp with apple and pickle, works only when the salt herring is tamed before the bowl is mixed.
Chef Joost
Rundvleessalade
The special-occasion Dutch beef salad that turns slow-cooked meat, potatoes, pickles, and mayonnaise into the cold platter every birthday table recognizes before the cake appears.
Chef Thomas
Runner Bean Salad with Shallot Vinaigrette
Runner beans from the garden or the market, blanched until bright and tender, dressed warm with a sharp shallot vinaigrette that softens as it sits. August on a plate.
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