Salad

We'll always make room for mushrooms.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

This fragrant Cambodian salad is a multisensory experience—a combination of crispy shallots, juicy citrus, fresh herbs, and tender, grilled fish.

Muffins! Burgers! Okay, yes, salads!

In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.

A simple and refreshing Trinidadian chow made with pineapple or mango.

The interplay between the fish sauce, chiles, and sweet juicy fruits makes this a simple but refreshing dish.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

Whole30 recipes that you would never know are Whole30.

Trinidadian chow is refreshing, versatile, customizable, and ready in five minutes flat.

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

We’ll find any excuse to use this ancient grain. 

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Spicy, funky, and sweet!

Sardines are in their full glory in this umami-packed twist on Caesar.