Vegan Salad Recipes
Plant-based salads with full nutrition data — calories, protein, fiber per serving. Free, no ads, no account required.
50 vegan salad recipes
East Asian Smashed Cucumber Sesame Summer Salad
East Asian Tofu Edamame Summer Grain Bowl
Korean Spring Radish and Sesame Salad
Middle Eastern Fattoush Summer Salad
South Asian Chana Chaat Summer Salad
South Asian Kachumber Summer Salad
South Asian Moong Sprout Spring Salad
Southeast Asian Peanut Noodle Grain Bowl
Southeast Asian Green Papaya Summer Salad
Mediterranean White Bean and Lemon Salad
Japanese Wakame and Sesame Salad
Middle Eastern Herb-Forward Spring Tabbouleh
East African Coconut and Bean Summer Salad
French Lentil and Dijon Winter Warm Bowl
Indonesian Tempeh and Peanut Summer Salad
Latin American Black Bean and Mango Spring Salad
Mediterranean Herbed White Bean Grain Bowl
Middle Eastern Freekeh and Pomegranate Summer Bowl
Middle Eastern Sumac Onion and Herb Summer Salad
South Asian Masoor Dal Winter Warm Bowl
Southeast Asian Coconut and Lime Fruit Bowl
East Asian Hot and Sour Glass Noodle Warm Bowl
Italian Panzanella Summer Salad
Korean Kimchi and Silken Tofu Warm Bowl
West African Peanut and Sweet Potato Warm Bowl
West African Jollof-Spiced Grain Bowl
Tropical Coconut and Passion Fruit Summer Bowl
Moroccan Chermoula-Roasted Carrot Salad
Nordic Mushroom, Barley, and Thyme Winter Warm Bowl
Nordic Roasted Beet, Dill, and Horseradish Salad
Argentine Quinoa and Chimichurri Spring Salad
Japanese Cold Soba Noodle Summer Salad
Japanese Miso-Edamame Spring Salad
Sichuan Smashed Cucumber and Chili Crisp Salad
Sesame-Crusted Tofu and Spring Vegetable Grain Bowl
Mapo-Style Silken Tofu Winter Warm Bowl
East African Kachumbari Tomato and Onion Salad
Caribbean Roasted Plantain and Avocado Warm Bowl
Caribbean Mango and Black Bean Summer Salad
Vietnamese Green Mango and Herb Salad
Turkish Shepherd's Salad with Lemon-Sumac Dressing
South Indian Cucumber Kosambari Salad
South Indian Coconut Vegetable Warm Bowl
South Asian Red Lentil Dal Warm Bowl
South Asian Mango Chickpea Summer Bowl
Middle Eastern Grilled Eggplant and Tahini Salad
Middle Eastern Fattoush with Summer Herbs
Mediterranean White Bean and Grilled Zucchini Salad
Mediterranean Roasted Pepper and Farro Bowl
Korean Spicy Tofu and Zucchini Salad
Salads built entirely from plants — no dairy, no eggs, no honey. Every recipe shows complete protein, iron, and fiber counts so you can build meals that actually sustain you, not just fill a plate with leaves.
Vegan salads that work as real meals share one trait: they get their substance from legumes, nuts, seeds, and grains rather than relying on cheese or eggs to carry the protein. A tahini-dressed chickpea salad over farro delivers 22 grams of protein per serving. A Vietnamese rice noodle bowl with marinated tofu and crushed peanuts hits 18 grams. A North African lentil salad with roasted carrots and cumin vinaigrette runs 380 calories with 16 grams of protein and 12 grams of fiber. These are not side dishes.
The dressing is where most vegan salads succeed or fail. Tahini thinned with lemon and garlic creates body without dairy. Miso whisked with rice vinegar and sesame oil delivers the fermented depth that replaces parmesan in Mediterranean-style dressings. Cashew cream blended with nutritional yeast produces a coating that mimics caesar without the anchovy or egg. Every dressing recipe on Lsalad includes exact measurements — no 'drizzle to taste' when the proportions actually matter.
Every recipe includes full nutritional data: calories, protein, carbs, fat, and fiber. This matters more for plant-based eating than omnivorous cooking because protein sources are distributed across multiple ingredients rather than concentrated in one. A grain bowl with quinoa (8g protein per cup), edamame (17g per cup), and hemp seeds (10g per 3 tablespoons) reaches 35 grams of protein across the bowl — but you need to see the numbers to plan it.
Seasonal browsing filters let you find vegan salads built around what is actually in season. Spring brings snap peas, radishes, and asparagus. Summer means heirloom tomatoes, stone fruit, and fresh corn. Fall is roasted squash, kale, and pomegranate. Winter delivers citrus, radicchio, and hearty root vegetables. Cooking with seasonal produce is not a lifestyle choice — it is how you get ingredients that taste like something.
No ads between the recipe and the ingredient list. Free to browse all recipes. No account required to cook. The step-by-step cooking mode includes timers for components that need them — useful when you are simultaneously cooking grains, roasting vegetables, and making a dressing. All recipes are tagged with dietary information so you can filter to vegan across the entire collection.
Key ingredients
- Chickpeas
- Tahini
- Avocado
- Tofu
- Quinoa
- Edamame
- Lentils
- Hemp seeds
- Cashew cream
- Miso
- Nutritional yeast
- Tempeh
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Vegan Salad questions
How do you get enough protein from vegan salads?
Combine legumes, grains, nuts, and seeds in the same bowl. A serving of chickpeas adds 15 grams of protein. A cup of cooked quinoa adds 8 grams. Three tablespoons of hemp seeds add 10 grams. Edamame delivers 17 grams per cup. A well-built vegan salad with two or three of these sources reaches 20-35 grams of protein per serving. Every recipe on Lsalad shows the exact protein count so you can compare options before cooking.
What replaces cheese in vegan salads?
Nutritional yeast adds a savory, slightly cheesy flavor when sprinkled on top or blended into dressings. Toasted nuts (walnuts, pine nuts, cashews) provide the richness and crunch that cheese contributes. Marinated and crumbled tofu mimics feta in grain salads. Avocado replaces the creaminess of soft cheeses. None of these taste exactly like cheese — they solve the same textural and flavor problems in different ways.
Are vegan salads good for meal prep?
Yes, with some planning. Grains, roasted vegetables, and legumes hold 4-5 days refrigerated. Store dressing separately — tahini and miso-based dressings keep well for a week. Add fresh herbs, avocado, and crunchy toppings (seeds, nuts) only when serving. Kale and cabbage-based salads hold better than lettuce for multi-day prep. Massaged kale actually improves after a day in the refrigerator.
What is the best vegan salad dressing?
Tahini-lemon is the most versatile: 3 tablespoons tahini, juice of one lemon, one minced garlic clove, water to thin, salt. It works on grain bowls, roasted vegetable salads, and raw salads alike. Miso-ginger (white miso, rice vinegar, fresh ginger, sesame oil) is the strongest choice for Asian-inspired bowls. For something lighter, a simple olive oil and citrus dressing — good olive oil, lemon or orange juice, salt, pepper — lets the vegetables carry the flavor.
Which cuisines have the best vegan salad traditions?
Middle Eastern and North African cuisines produce naturally vegan salads — fattoush, tabbouleh, and lentil salads are plant-based by tradition, not adaptation. Southeast Asian cuisines (Thai, Vietnamese) use fish sauce traditionally but lime, soy, and chili replace it cleanly. Japanese cuisine offers miso-dressed vegetable dishes that are vegan without modification. Indian cuisine has an entire category of raw vegetable salads (kachumber, kosambari) built for plant-based eating.