Summer is the perfect time to enjoy fresh, crisp, and colorful salads that refresh your palate and nourish your body. Cold veggie salads are not only easy to prepare but also incredibly versatile, making them a go-to option for quick lunches, potlucks, or a light dinner.
Whether you’re a seasoned salad enthusiast or just starting to explore plant-based meals, these recipes bring together vibrant vegetables, zesty dressings, and delightful textures that will keep you coming back for more.
Packed with nutrients and bursting with flavor, cold veggie salads are a fantastic way to stay healthy and hydrated during warm days.
In this blog post, we’ll explore a variety of delicious cold veggie salad recipes that are simple to whip up, customizable to your taste, and perfect for any occasion. Get ready to discover how easy it is to elevate everyday vegetables into mouthwatering dishes that everyone will love!
Why You’ll Love This Recipe
Cold veggie salads are a delightful fusion of crunchy, fresh veggies and flavorful dressings. They’re quick to assemble, require minimal cooking, and can be prepared ahead of time, making them ideal for busy lifestyles.
What’s more, these salads are incredibly flexible—you can mix and match ingredients based on what’s in season or what you have on hand.
Healthy and nutritious: Loaded with vitamins, minerals, and fiber, cold veggie salads help support digestion and boost your immune system.
Perfect for meal prep: Make a big batch and enjoy it for several days, saving you time and effort.
Great for all diets: These recipes are naturally vegan, gluten-free, and can be adjusted to be low-carb or keto-friendly.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 bell pepper (red, yellow, or orange), chopped
- 1 cup shredded carrots
- 1/2 red onion, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 garlic clove, minced
- 1 tsp ground cumin
- Salt and black pepper to taste
- Optional: 1/4 cup crumbled feta cheese (omit for vegan option)
Equipment
- Mixing bowl – large enough to toss all ingredients
- Cutting board and sharp knife
- Citrus juicer (optional)
- Measuring spoons
- Salad tongs or large spoon
- Serving dish or airtight container
Instructions
- Prepare the vegetables: Wash all fresh produce thoroughly. Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, shred the carrots, and thinly slice the red onion.
- Mix the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper until well combined.
- Combine salad ingredients: In your large mixing bowl, add the tomatoes, cucumber, bell pepper, carrots, red onion, and chickpeas.
- Add herbs: Sprinkle the chopped parsley and mint over the veggies for a fresh burst of flavor.
- Toss the salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Optional cheese addition: If using, sprinkle the crumbled feta cheese over the top and gently mix again.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold for best taste and texture.
Tips & Variations
“Always taste your dressing before tossing—adjust lemon juice, salt, or spices according to your preference for the perfect balance.”
- Make it spicy: Add a pinch of red chili flakes or a dash of your favorite hot sauce for a kick. For a homemade blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
- Boost protein: Toss in some cooked quinoa, cooked lentils, or tofu cubes to make the salad more filling and nutritious.
- Seasonal swaps: Use zucchini ribbons or roasted sweet potatoes for a different texture and taste.
- Nutty crunch: Sprinkle toasted nuts or seeds such as pumpkin seeds, walnuts, or almonds for added crunch and flavor.
- Vegan cheese: Replace feta with vegan cheese options or nutritional yeast for a cheesy flavor without dairy.
Nutrition Facts
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | 140 kcal |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Fiber | 6 g |
| Fat | 7 g |
| Sodium | 200 mg |
| Vitamin C | 40% Daily Value |
| Iron | 10% Daily Value |
Serving Suggestions
This cold veggie salad pairs wonderfully with grilled bread or pita on the side for a light lunch. For a more substantial meal, serve it alongside your favorite grain bowl or plant-based protein dish.
It’s also a fantastic side dish for picnics, potlucks, or barbecues, and can complement dishes such as vegan tacos, Mediterranean wraps, or even a chilled soup like gazpacho.
Looking for more fresh and healthy meal ideas? Explore our collection of Best Vegan Salad Bowl Recipes for Fresh Healthy Meals and discover endless inspiration for plant-based cooking.
Cold Veggie Salad Recipes: A Listicle of Fresh Ideas
Mediterranean Chickpea Cold Salad
- Ingredients: Chickpeas, cucumber, cherry tomatoes, red onion, kalamata olives, parsley, lemon juice, olive oil, oregano, salt, and pepper.
- Flavor Profile: Tangy, herby, and savory with a touch of brininess from olives.
- Tip: Serve with warm pita bread or as a topping for greens.
Asian-Inspired Cold Veggie Salad
- Ingredients: Shredded cabbage, julienned carrots, bell peppers, edamame beans, green onions, cilantro, rice vinegar, sesame oil, soy sauce, and a sprinkle of toasted sesame seeds.
- Flavor Profile: Refreshing with a balance of sweet, tangy, and umami notes.
- Tip: Add crushed peanuts or cashews for extra crunch and protein.
Rainbow Quinoa and Veggie Salad
- Ingredients: Cooked quinoa, diced cucumbers, cherry tomatoes, corn kernels, red bell pepper, black beans, fresh cilantro, lime juice, olive oil, cumin, salt, and pepper.
- Flavor Profile: Bright, zesty, and wholesome with a slight smoky hint.
- Tip: Perfect as a main dish salad or side for grilled veggies.
Classic Coleslaw with a Twist
- Ingredients: Shredded green and purple cabbage, grated carrot, chopped green apples, green onions, vegan mayo or yogurt, apple cider vinegar, Dijon mustard, salt, and pepper.
- Flavor Profile: Creamy, tangy, and slightly sweet with crunchy texture.
- Tip: Let it chill overnight for deeper flavor development.
Roasted Beet and Arugula Salad (served cold)
- Ingredients: Roasted beets (cooled), fresh arugula, toasted walnuts, orange segments, balsamic vinegar, olive oil, salt, and pepper.
- Flavor Profile: Earthy, peppery, and citrusy with a balanced acidity.
- Tip: Add vegan cheese or tofu feta for creaminess.
- Ingredients: Shredded cabbage, julienned carrots, bell peppers, edamame beans, green onions, cilantro, rice vinegar, sesame oil, soy sauce, and a sprinkle of toasted sesame seeds.
- Flavor Profile: Refreshing with a balance of sweet, tangy, and umami notes.
- Tip: Add crushed peanuts or cashews for extra crunch and protein.
Rainbow Quinoa and Veggie Salad
- Ingredients: Cooked quinoa, diced cucumbers, cherry tomatoes, corn kernels, red bell pepper, black beans, fresh cilantro, lime juice, olive oil, cumin, salt, and pepper.
- Flavor Profile: Bright, zesty, and wholesome with a slight smoky hint.
- Tip: Perfect as a main dish salad or side for grilled veggies.
Classic Coleslaw with a Twist
- Ingredients: Shredded green and purple cabbage, grated carrot, chopped green apples, green onions, vegan mayo or yogurt, apple cider vinegar, Dijon mustard, salt, and pepper.
- Flavor Profile: Creamy, tangy, and slightly sweet with crunchy texture.
- Tip: Let it chill overnight for deeper flavor development.
Roasted Beet and Arugula Salad (served cold)
- Ingredients: Roasted beets (cooled), fresh arugula, toasted walnuts, orange segments, balsamic vinegar, olive oil, salt, and pepper.
- Flavor Profile: Earthy, peppery, and citrusy with a balanced acidity.
- Tip: Add vegan cheese or tofu feta for creaminess.
- Ingredients: Shredded green and purple cabbage, grated carrot, chopped green apples, green onions, vegan mayo or yogurt, apple cider vinegar, Dijon mustard, salt, and pepper.
- Flavor Profile: Creamy, tangy, and slightly sweet with crunchy texture.
- Tip: Let it chill overnight for deeper flavor development.
Roasted Beet and Arugula Salad (served cold)
- Ingredients: Roasted beets (cooled), fresh arugula, toasted walnuts, orange segments, balsamic vinegar, olive oil, salt, and pepper.
- Flavor Profile: Earthy, peppery, and citrusy with a balanced acidity.
- Tip: Add vegan cheese or tofu feta for creaminess.
For more wholesome vegetarian ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
Conclusion
Cold veggie salads are a fantastic way to enjoy the bounty of fresh produce while keeping your meals light, nutritious, and flavorful. These recipes showcase the beauty of simple ingredients combined with vibrant dressings that awaken your taste buds and nourish your body.
Whether you’re preparing a quick lunch or a side for a weekend gathering, these salads are sure to impress.
Remember, the best part about making cold veggie salads is their versatility—feel free to experiment with different veggies, herbs, and dressings to create your own signature dish. Don’t forget to explore our other delicious recipes like the Best Vegetarian Recipes No Dairy for Delicious Meals for more plant-based inspiration.
Embrace the freshness, and enjoy your vibrant, colorful salads all year round!
📖 Recipe Card: Cold Veggie Salad
Description: A refreshing mix of fresh vegetables tossed in a light vinaigrette. Perfect as a healthy side dish or light lunch.
Prep Time: PT15M
Cook Time: PT0M
Total Time: PT15M
Servings: 4 servings
Ingredients
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup shredded carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, carrots, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the vegetables and toss well to coat evenly.
- Chill the salad in the refrigerator for at least 10 minutes before serving.
Nutrition: Calories: 150 kcal | Protein: 3 g | Fat: 10 g | Carbs: 12 g
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