Japanese-Style Cabbage Salad

This Japanese-style cabbage salad is comparable to what is served in Japanese restaurants. It's vegan, tastes great, and goes well with Japanese and American food instead of coleslaw.

Ingredients

• ½ large head cabbage, cored and shredded

• 1 bunch green onions, thinly sliced

• 1 cup almond slivers

• ¼ cup toasted sesame seeds

Dressing:

• 3 tablespoons sesame oil

• 3 tablespoons rice vinegar

• 1 tablespoon white sugar (Optional)

• 1 clove garlic, minced (Optional)

• 1 teaspoon grated fresh ginger root (Optional)

• 1 teaspoon salt

• 1 teaspoon black pepper

Directions

1. Combine cabbage, green onions, almond, and sesame seeds in a large bowl.

2. Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.

3. Pour dressing over cabbage mixture and toss until well combined.

Perfect Summer Fruit Salad

This fruit salad is perfect for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the citrusy sauce really makes it.

Ingredients

Sauce:

• ⅔ cup fresh orange juice

• ⅓ cup fresh lemon juice

• ⅓ cup packed brown sugar

• ½ teaspoon grated orange zest

• ½ teaspoon grated lemon zest

• 1 teaspoon vanilla extract

Salad:

• 2 cups cubed fresh pineapple

• 2 cups strawberries, hulled and sliced

• 3 kiwi fruit, peeled and sliced

• 3 bananas, sliced

• 2 oranges, peeled and sectioned

• 1 cup seedless grapes

• 2 cups blueberries

Directions

1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.

2. For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

Beet Salad with Goat Cheese

Image via pxHere - CC0 Public Domain

This beet salad with goat cheese recipe is a delightful combination of sweet and earthy flavors. This dish is perfect for a light lunch or a colorful side dish at dinner. Enjoy the vibrant colors and flavors of this beet salad with goat cheese that will surely impress your taste buds.

Ingredients

• 4 medium beets - scrubbed, trimmed, and cut in half

• 1/3 cup chopped walnuts

• 3 tablespoons maple syrup

• 1 (10 ounce) package mixed baby salad greens

• 1/2 cup frozen orange juice concentrate

• 1/4 cup balsamic vinegar

• 1/2 cup extra-virgin olive oil

• 2 ounces goat cheese

Directions

1. Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.

2. While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.

3. To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.

4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.

Green Egg Salad

Dr. Seuss inspired? Nope! This egg salad gets its fresh, springy color from avocado. Perfect for a light lunch or as a side dish at dinner, this green egg salad is a delicious way to enjoy the taste of spring.

Ingredients

• 7 hard-boiled eggs, peeled

• 2 avocados - peeled, pitted, and mashed

• 1 ½ cups chopped spinach

• 2 stalks celery, chopped (Optional)

• ½ cup plain yogurt

• 1 pinch red pepper flakes, or to taste

• garlic powder, or to taste

• ground black pepper to taste

Directions

1. Mash eggs and avocado together in a bowl.

2. Stir spinach, celery, and yogurt into the egg mixture; season with red pepper flakes, garlic powder, and black pepper.

Tomato Mozzarella Salad

With fresh tomatoes and basil in your garden now, this dish is the perfect summer treat.

Ingredients

• 3 large tomatoes, sliced

• 8 ounces mozzarella cheese, sliced

• ¼ cup olive oil

• ¼ cup balsamic vinegar

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• ¼ cup minced fresh basil

Directions

1. Gather all ingredients.

2. Place tomato slices, alternating with mozzarella slices, on a large serving platter.

3. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.

4. Drizzle over tomatoes and mozzarella; sprinkle with basil.

Strawberry Spinach Salad

Combining these two classic spring crops is the perfect way to bring in some refreshing, uplifting flavors as bright as a sunny spring day.

Ingredients

Dressing:

• ½ cup white sugar

• ½ cup olive oil

• ¼ cup distilled white vinegar

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1 tablespoon minced onion

• ¼ teaspoon paprika

• ¼ teaspoon Worcestershire sauce

Salad:

• 1 quart strawberries - cleaned, hulled and sliced

• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

• ¼ cup almonds, blanched and slivered

Directions

1. Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.

2. Make salad: Combine strawberries, spinach, and almonds in a large bowl.

3. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.