Chef Dean
Asian Sesame Slaw with Crispy Wontons
Shatteringly crisp wonton strips crown a tangle of delicate Napa cabbage and vibrant vegetables, all dressed in a sweet-sharp sesame vinaigrette that demands a second helping at every potluck.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Dean
Avocado Egg Salad
California's answer to the deli counter classic, where ripe Hass avocado stands in for mayonnaise, creating a lighter, more vibrant egg salad brightened with lime and fresh herbs that tastes like a farmers market on a perfect spring day.
Chef Dean
Bacon Ranch Broccoli Salad
The potluck dish that vanishes first, every single time. Crisp raw broccoli, smoky bacon, and a creamy ranch dressing that turns skeptics into believers and demands a copy of the recipe before you leave.
Chef Remy
Bacon Ranch Pasta Salad
Spirals of tender rotini loaded with Cajun-spiced bacon, sharp cheddar cubes, and crisp vegetables, all bound together in a buttermilk ranch dressing with enough personality to make the church ladies ask for your recipe.
Chef Klaus
Badischer Wurstsalat
Baden's sharp, no-mayonnaise Vesper salad lives by the cut and the rest: fine Lyoner strips drinking vinegar and mustard before the oil softens the whole bowl.
Chef Jeong-sun
Baechu-geotjeori (Fresh Napa Cabbage Salad)
Fresh napa cabbage tossed with chili and fermented anchovy sauce, made for the hour when winter kimchi has gone too sour and the table needs something bright.
Chef Zohra
Bakoula (بقولة)
Mallow greens cooked soft and dark with garlic, cumin, preserved lemon, and olives, the Moroccan cooked salad that tastes of spring rain and a loaf of khobz shared warm.
Chef Takumi
Bamboo Shoot and Wakame Salad (若竹和え, Wakatake-ae)
Two spring things meet here: pale bamboo shoot, green wakame, and a vinegar-miso dressing thin enough to let both speak. The work is sourcing, then restraint.
Chef Takumi
Bamboo Shoots with Kinome Miso (木の芽和え, Kinome-ae)
Tender spring bamboo meets kinome ground fresh with white miso, vinegar, and dashi. The dressing is green, fragrant, and brief by nature, so make it when the leaves are young.
Chef Zohra
Batata Mchermla (بطاطا مشرملة)
Potatoes simmered until tender, then turned while warm through chermoula, garlic, cumin, paprika, coriander, olive oil, and preserved lemon. This is a weeknight Moroccan salad that still opens the table.
Chef Klaus
Berliner Kartoffelsalat
The capital's creamy potato salad, built on warm waxy potatoes that drink the dressing before mayonnaise binds the bowl, with pickle, onion, and egg doing the sharpening.
Chef Lupita
Berros y Verdolagas: Watercress and Purslane Salad
A raw quelites salad from the milpas of Puebla and the Valle de Mexico, peppery watercress and succulent purslane over romaine, dressed in a sharp mustard vinaigrette with radish, serrano, and cubes of queso panela.
Chef Joost
Bietensalade (Dutch Beetroot Salad)
Cold beetroot, tart apple, walnuts, and a crumble of salty cheese: the Dutch buffet dish that proves winter storage food can arrive wearing its brightest coat.
Chef Lupita
Guadalajara Fruit & Cream Cup (Bionico Tapatio)
Jalisco's market fruit cup from Guadalajara, cold chopped fruit under sweet crema, granola, coconut and raisins, the quick meal that proved a city can invent tradition in a plastic cup.
Chef Remy
Blackened Chicken Caesar Salad
Crisp, cold romaine piled high with sliced blackened chicken still warm from the skillet, draped in creamy homemade Caesar and crowned with shatteringly crisp parmesan crisps, the kind of salad that makes you forget you're eating your vegetables.
Chef Takumi
Blanched Komatsuna in Dashi (小松菜のお浸し, Komatsuna no Ohitashi)
Komatsuna no ohitashi is the home cook's reliable green: a quick blanch, a careful press, and a short rest in dashi until the stems taste clean and seasoned through.
Chef Dean
BLT Pasta Salad with Avocado
Crispy bacon, peak-summer tomatoes, and buttery avocado tumbled with al dente rotini, the whole thing dressed in a warm bacon fat vinaigrette that coats every spiral and celebrates the genius of American potluck cooking.
Chef Jeong-sun
Bomdong-geotjeori (Spring Cabbage Salad)
The first flat cabbage of spring, torn by hand and tossed at the last minute with chili, fish sauce, garlic, and sesame so each leaf stays sweet and alive.
Chef Klaus
Brandenburger Kartoffelsalat
A Brandenburg country potato salad, lighter than Berlin's mayonnaise bowl: warm potatoes drinking hot broth and vinegar before the sausage, pickle, and egg go in.
Chef Thomas
Broad Bean and Pea Salad with Mint and Lemon
Double-podded broad beans and sweet peas, dressed simply with torn mint, lemon, and good olive oil. The kind of bowl that tastes the way a June garden smells.
Chef Dean
Brussels Sprout Slaw with Apple and Pecans
Thinly shaved Brussels sprouts massaged with tangy apple cider vinaigrette, studded with crisp apple matchsticks, toasted pecans, sweet cranberries, and sharp white cheddar. Make it ahead. Watch it disappear.
Chef Jeong-sun
Buchu-muchim (Garlic Chive Salad)
A fresh garlic chive muchim tossed at the last minute, sharp with soy and vinegar, lightly red with gochugaru, and made to stand beside bossam or grilled pork.
Chef Dean
Buddha Bowl with Tahini Dressing
A California bowl of honest abundance: nutty quinoa, roasted vegetables with caramelized edges, cool avocado, and a silky tahini dressing that pulls every element into harmony. This is what eating well actually looks like.
Chef Lesia
Buryakovyi Salat (буряковий салат, raw beet salad)
The beet stays raw, so the salad bites back: crimson, garlicky, nutty, slick with green sunflower oil, and ready before the bread is on the table.
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