17 Vegan Salad Recipes

Written by
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Ashley Adams
Updated 08/03/21
Vegan Israeli salad with pearl couscous

​The Spruce / Anastasiia Tretiak

Salads are a cooling summertime meal, packable lunch, or colorful dinnertime starter. These creative recipes also happen to be vegan, making them healthy and sustainable. You won't miss the meat, egg, or dairy when you take a bite of these satisfying salads.

  • 01 of 17

    Vegan Asian Rice Salad

    Cold asian rice salad

    The Spruce

    Made with brown rice, this Asian-inspired rice salad is whole grain and vegan. It's a great way to use up leftover rice and, combined with crispy fresh veggies, is a satisfying lunch.

  • 02 of 17

    Fig and Kale Salad

    Fig and kale salad

    The Spruce / Emily Hawkes

    Fig and kale salad is a sophisticated fall dish that is impressive enough for a dinner party but simple enough for a weeknight. Use an especially ripe, creamy avocado since it is massaged into the kale.

  • 03 of 17

    Asparagus Pasta Salad

    Asparagus pasta salad

    ​The Spruce 

    Tender fresh asparagus is on full display in this vegan pasta salad. Combined with a few other blanched and fresh vegetables and tossed in a flavorful vinaigrette, this dish is a nice springtime side dish or main.

  • 04 of 17

    Panzanella Salad

    Panzanella Salad

    The Spruce / Anita Schecter

    Turn leftover bread and summertime produce into a memorable salad. Panzanella salad is a Tuscan bread salad that combines tomatoes and other veggies with toasted bread and a tangy dressing. The bread absorbs the dressing giving everything fresh, bright flavor.

    Continue to 5 of 17 below.
  • 05 of 17

    Black Bean and Mango Salad

    Black bean and mango salad recipe

    ​The Spruce / Emily Hawkes

    Juicy mango gives this black bean salad real oomph along with fresh jalapeño and lime juice. Serve with rice for a meal, as a side for taco night, or with chips for dipping.

  • 06 of 17

    Classic Tabbouleh Salad

    Tabbouleh

     The Spruce

    Tabbouleh is a simple but delicious salad made with bulgur wheat, tomato, cucumber, and fresh herbs. Add chickpeas to turn this recipe into a nice lunch, or serve as part of a Middle Eastern platter with falafel, hummus, and pita.

  • 07 of 17

    Raw Vegan Pad Thai Salad

    Raw vegan pad thai

    The Spruce

    For a quick and easy salad, throw together this raw Thai-style salad that resembles the classic dish pad thai. Chopped nuts add extra crunch and protein. Add a sprinkle of chili oil or finely minced chili pepper for some heat.

  • 08 of 17

    Red and Green Salad

    Red and green salad recipe

    The Spruce / Katarina Zunic

    A red and green salad adds a nice pop of color to any dinner table, especially during the holidays. Ribbons of zucchini along with peppery arugula and herbs are the green, while tart, crunchy pomegranate seeds add a festive touch of red.

    Continue to 9 of 17 below.
  • 09 of 17

    Vegan Israeli Salad With Pearl Couscous, Cucumbers and Parsley

    Vegan Israeli salad with pearl couscous

    ​The Spruce / Anastasiia Tretiak

    Pearl couscous, a small chewy pasta, is a delightful base for this Israeli salad. With fresh, crunchy cucumbers, bell pepper, tomato, and fresh herbs, it's a refreshing lunch or side.

  • 10 of 17

    Peanut Thai Pasta Salad

    peanut thai noodles

    The Spruce / Leah Maroney

    This super flavorful Thai-style pasta salad is made with easy-to-find ingredients. Don't let the list of sauce ingredients deter you—chances are you have them in your fridge or pantry. Tossed with veggies, this room temperature is extremely versatile.

  • 11 of 17

    Roasted Cauliflower Salad With Pomegranate

    Roasted cauliflower with pomegranate

     The Spruce / Laurel Randolph

    Take a break from leafy greens and serve a roasted cauliflower salad. The spiced, crisp-tender caulflower is combined with red onion, fresh cilantro, and sweet-tart pomegranate seeds. With a light lemon dressing, it's a natural pairing for hummus.

  • 12 of 17

    Vegan Carrot Raisin Salad

    Salad - carrot, apple and raisins
    a_namenko / Getty Images

    Lightly sweet, carrot salad is a colorful side for grilled veggies or tofu or even vegan burgers. Raisins add a nice contrast in texture and natural sweetness, and vegan mayonnaise keeps the dish creamy and savory.

    Continue to 13 of 17 below.
  • 13 of 17

    Fat-Free Vegan Pasta Salad

    Fat free vegan pasta salad

    The Spruce 

    A colorful and flavorful vegan pasta salad is a packable lunch, picnic or barbecue side, or potluck dish. Feel free to swap out some of the vegetables for other favorites like cucumber, snap peas, or corn.

  • 14 of 17

    Fennel Avocado Salad

    Fennel avocado salad

    The Spruce

    For a simple but impressive side dish, quickly assemble a fennel avocado salad. Crunchy slices of fennel match perfectly with creamy avocado and zesty red onion. Cut the avocado just before serving to keep it from turning brown.

  • 15 of 17

    Sweet and Sour Corn and Bean Salad

    corn and bean salad

    The Spruce / Diana Rattray

    This no-cook bean salad uses canned vegetables and pantry ingredients, so it can be whipped up anytime at a moment's notice. For the best flavor, let it marinate in the fridge for several hours before serving.

  • 16 of 17

    Cold Soba Noodle Salad

    Cold soba noodle salad

    The Spruce / Laurel Randolph

    Soba noodles are thin buckwheat noodles commonly used in Japanese cuisine. They work wonderfully in salads like this cold noodle dish, especially when paired with crunchy fresh vegetables and a ginger and sesame dressing.

    Continue to 17 of 17 below.
  • 17 of 17

    Black Bean and Rice Salad

    Rice and Black Bean Salad

    The Spruce / Diana Rattray

    Black beans and rice are a classic combination. This delicious vegan bean and rice salad includes fresh bell pepper, tomato, green onion, and a simple spiced vinaigrette.