Vegetable Salad Recipe
This page offers a delightful collection of several classic vegetable salad recipes, evoking a sense of nostalgic home cooking.
Recipes on this page
Use the links below to jump directly to each recipe.
Carolina Slaw
Ingredients
- 1 head cabbage, shredded
- 1 medium onion, shredded
- 1 medium green pepper, shredded
- 1/2 cup sugar
- 1 teaspoon dry mustard
- 1 cup vinegar
- 3/4 cup salad oil
- 1 tablespoon salt
- 1 teaspoon celery seed
- 2 teaspoons sugar
Instructions
- Pour the 1/2 cup sugar over the cabbage, onion, and green pepper mixture. Let stand 30 minutes.
- Combine the remaining ingredients, bring to a boil, and boil 3 minutes.
- Let the mixture cool, then pour over the slaw mixture.
- Cover tightly and refrigerate at least 4 hours. Serves 6–8.
Cucumber Yogurt Salad
Ingredients
- 2 cucumbers
- 1 teaspoon salt
- 3/4 cup plain yogurt
- 1 teaspoon vinegar
- 1 teaspoon freeze-dried chives
- 1/4 teaspoon turmeric
- 1/8 teaspoon dill weed
- Garlic powder, to taste
- Ground pepper, to taste
Instructions
- Peel cucumbers. Cut into quarters lengthwise, then slice thinly.
- Sprinkle with salt and refrigerate 2–3 hours.
- Mix yogurt with vinegar, chives, turmeric, dill, garlic powder, and pepper. Refrigerate 2–3 hours.
- Drain cucumbers in a colander and press out excess moisture.
- Mix cucumbers with the yogurt dressing and serve chilled.
Kraut Salad
Ingredients
- Sauerkraut, washed and drained
- 1 cup celery, chopped
- 1 sweet pepper, chopped
- 1 medium onion, chopped
Heat Together:
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1/2 cup oil
- 1/4 cup vinegar
Instructions
- Combine sauerkraut, celery, sweet pepper, and onion in a bowl.
- Heat the sugar, salt, celery seed, oil, and vinegar together until hot and well mixed.
- Pour the hot liquid over the kraut mixture and mix thoroughly.
- Chill before serving.
Marinated Sliced Tomatoes Salad
Ingredients
- 2 or 3 large ripe tomatoes
- 1/2 cup salad oil or olive oil
- 2 tablespoons vinegar
- 2 tablespoons chopped parsley
- 1 tablespoon finely chopped onion
- 1 tablespoon capers
- 1 clove garlic, crushed
- 1 teaspoon salt
Instructions
- Wash tomatoes, pat dry, and slice into thick slices.
- Arrange slices slightly overlapping in a shallow serving dish.
- In a small bowl, combine oil, vinegar, parsley, onion, capers, garlic, and salt. Mix well.
- Pour over tomato slices. Cover and refrigerate 1 hour. Serves 4.
Ashville Salad
Ingredients
- 1 can tomato soup
- 3 small packages cream cheese
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water
- 1 cup mayonnaise
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped onions
Instructions
- Bring soup to a boil and add cream cheese. Stir until smooth.
- Soften gelatin in cold water, then add to the soup mixture.
- When mixture is fairly cool, add mayonnaise and vegetables. (Optional: olives and nuts.)
- Chill in a large mold or individual molds.
- Garnish with olives and rings of green pepper. Serves 10–12.
FAQ
Can I make these vegetable salads ahead of time?
Yes. Most of these improve after chilling. Make them a few hours ahead, or the day before, then stir and taste before serving.
How long do these salads keep in the refrigerator?
Most keep well for 3–4 days when covered and refrigerated. Slaw-style salads with vinegar can last longer; always use your best judgment.
What’s the best way to prevent watery cucumber salad?
Salt the sliced cucumber and let it drain, then press out moisture before mixing with the yogurt dressing.
Can I scale these recipes for a crowd?
Yes. Double or triple the ingredients and give the salads extra chilling time so flavors blend.