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    You are in: Home / Cookbooks / Some Like It Cold (Vegetables)
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    62 recipes in

    Some Like It Cold (Vegetables)

    A variety of cold or room temperature dishes that feature vegetables as the main ingredients. Includes both main and side dishes.
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    This salad is traditionally served with any type of grilled meats. An excellent accompaniment to the main dish at your next barbecue. From Food and Drink Magazine. Hope you enjoy!

    Recipe #167760

    Only use fresh ripe tomatoes in season

    Recipe #51235

    This is just a simple, very quick and quite stunning looking salad that i concocted last minute en route to a BBQ - everyone asked who had brought the salad that day as it was so colourful and tasty! I thought I would share to give inspiration to those looking for a simple yet visually pleasing and yummy salad alternative. You can use any mixed leaf salad you like and i prefer the baby plum tomatoes on the vine!

    Recipe #185400

    5 Reviews |  By Derf

    Great on a buffet table or just nice in the fridge for crunchy snacks. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time.

    Recipe #22389

    Fat-free, healthy, crunchy, spicy - and sooo easy! This is so good as a salad to accompany Mexican food - but it does pack a peppy punch of its own.

    Recipe #84738

    Ensalada de Lechuga con Aderezo de Cilantro from "Zarela's VeraCruz" -- a lovely, simple salad with a very fresh taste--a wonderful palate cleanser after a main course.

    Recipe #139174

    I got this from the Best of Bridge cookbook. It is a real hit at BBQ's as well as a side dish on a hot summer day. I make a big batch because people always want to take leftovers home! Tastes even better the next day, but the cucumber will be a bit wilted, but doesn't affect the taste. Enjoy! Edited to include: You can also add some fresh dill weed to the dressing. It adds a nice flavor. Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much. I have successfully used it in place of sugar. It depends on your tastebuds.

    Recipe #90816

    From TOH magazine; I haven't made this yet, but it looks like a delicious salad and dressing recipe.

    Recipe #185677

    7 Reviews |  By ms_bold

    From the June 2006 issue of Cooking Light magazine. They recommend serving this with their Creamy Stove-Top Macaroni and Cheese for a complete meal. I like the addition of the kidney beans as a protein source. Can be whipped up quickly for dinner, or made ahead and refrigerated overnight. I haven't made the full salad, and instead downsized to fit in a small loaf pan for just my Hubby and myself.

    Recipe #171310

    This should be called Mum's quick pickled cucumber and onion, as this is what she made EVERY Sunday afternoon for tea-time! We always had this alongside fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, sometimes a tin of red salmon and always a pot of tea! Wonderful memories, and an easy and tasty pickle for tea-time food. This is also wonderful with picnic food, smoked salmon or an assorted cheese board.

    Recipe #245742

    This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.

    Recipe #165725

    Another chopped salad recipe from a 1999 BH&G I found online. It's very good, kind of sweet and tart. I served it along with kalbi, and it was a perfect foil for the rich grilled beef. Leftovers kept well chilled for a couple of days, although the colors ran a little. I skipped the enoki mushrooms. I didn't include blanching time as seperate cooking time as it is such a small amount of time.

    Recipe #165719

    This is my adaptation of a recipe from the "Chopstix" cookbook. It's simple, elegant, and delicious! They can also be made in advance, which is terrific when you have company over. Time is an estimate and includes sitting time for peppers.

    Recipe #165723

    From Light & Tasty. I haven't made this yet, but it looked tasty and fresh.

    Recipe #185673

    17 Reviews |  By Kaarin

    Tangy and sweet, this has a little less sugar than other recipes. I plan to try this with splenda. Adapted from my More With Less Mennonite cookbook. Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.

    Recipe #133914

    4 Reviews |  By Sue Lau

    Use whatever type of cooked beans you like in this recipe. You'll need about 4 pounds total. I like to pick out beans that have different colors and shapes, to provide interest. You can use your favorites.

    Recipe #97434

    One of my favorite types of sushi. I normally make this into "fat rolls" or Futomaki. If you are not familiar with Wasabi start with a little as you can always add more if needed. Serving size will vary depending on the thickness of your sushi. Cooking time does not include time for cooking rice

    Recipe #178696

    2 Reviews |  By Chickee

    This is my recipe for sushi rice. Makes quite a bit- will make 5 nori sheets worth (which makes 10 nori rolls the same size as you get from the sushi shop!). Aussie cup size (250ml) used.

    Recipe #175663

    I fell in love with avocado rolls from a near-by Japanese take away, but I wanted to be able to make them at home to be sure of the ingredients used so my whole family (with allergies) could enjoy them also. I was, at first, apprehensive as they looked a little complicated and many recipes I found were actually very complex. However, it only took me two rolls before I got the hang of them. They really aren't difficult at all !!! I'm not really sure if my method is 100% correct, but it works for me. This recipe makes a mix of avocado and vegetable rolls - how many of each is up to you. You'll need a bamboo mat to help with the rolling.

    Recipe #152769

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