Vegan Waldorf coleslaw with creamy cashew dressing gives the classic apple-walnut salad a plant-based makeover. Crisp apples, crunchy cabbage, and sweet-tart dried fruit toss in a blended cashew sauce that tastes indulgently creamy. No one misses the mayo. Say hello...

Mediterranean potato salad with basil and vinaigrette is the no-mayo potato salad of summer. Warm red potatoes drink up the white wine vinaigrette, then sweet cherry tomatoes and plenty of fresh basil go on top. Bring it to every picnic from June through September....

Cellophane noodle salad with sesame-lime dressing is light, bouncy, and endlessly slurpable. Glass noodles toss with shredded cabbage, sprouts, and cucumber in a bright, tangy dressing with crushed peanuts. It's the refreshing side every summer table needs. A...

Green bean and lemon-pepper tofu salad is a satisfying main-dish salad. Crisp-tender green beans, savory baked tofu, and sweet tomatoes come together under a tahini-mirin dressing. It's the lunch you actually look forward to. Tired of the same old boring salads?...

Vibrant curry rice salad with pineapple and peanuts is a curried rice bowl with a tropical streak. Mango chutney in the dressing, juicy pineapple chunks, and roasted peanuts go over brown rice. Sweet, gently spiced, and endlessly scoopable. Tired of the same old...

Vibrant spinach and mango salad with sesame-tahini dressing is fifteen minutes of sunshine. Sweet ripe mango sits against tender spinach, all wrapped in a creamy, nutty sesame dressing. It rescues even the grayest Tuesday. Tired of the same old boring salads? Get...

Tired of the same old pasta salad? Get ready to awaken your taste buds with a dish that's bursting with color, texture, and sophisticated flavor! This isn't your average picnic pasta. We're pairing the subtle, anise-like crunch of fennel with the pleasantly bitter...

Lemony quinoa salad with roasted asparagus is spring cleaning for your plate. Fluffy quinoa, caramelized asparagus tips, white beans, and roasted red peppers come together with enough lemon to make everything taste new again. It works warm, at room temperature, or...

Vibrant peanut noodle salad is the make-ahead bowl that disappears first at any table. Rice noodles get coated in a creamy peanut-lime-tamari sauce with shredded carrot, sweet peas, tomatoes, and scallions. It's equally good fresh and on day two. Craving a meal...

Sesame soba noodle salad is the lunch I make on Sunday and crave by Wednesday. Nutty buckwheat noodles, crunchy cabbage, and bell pepper soak up a gingery rice-vinegar dressing. Fifteen minutes, one pot, lunch for days. Craving a meal that's both incredibly satisfying...

Southwestern pasta salad with avocado serrano dressing is the cookout side nobody forgets. Penne and pinto beans toss with jicama, red onion, and sweet grape tomatoes, all coated in a creamy blended avocado-lime dressing with a polite serrano kick. It's the bowl...

Pear and toasted pecan salad with crispy polenta croutons is autumn on a plate. Juicy pears and crunchy nuts sit over baby greens with a sweet-tart lift of lemon, while golden pan-crisped polenta cubes bring the real crunch. It's the salad that converts the...