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    You are in: Home / Cookbooks / vegetable based salads
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    43 recipes in

    vegetable based salads

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    A great Asian salad from the vegetarian society.

    Recipe #202221

    1 Reviews |  By Amis

    Guaymas is a small Mexican coastal fishing village near the Baja Califionia Peninsula. This is a nice salad with avocados, oranges, and jicama among other great stuff. Posted for Zaar World Tour 05

    Recipe #139063

    This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!

    Recipe #136493

    2 Reviews |  By CarrolJ

    This recipe is from my cousin Marlene's Aunt Pat. It is the best tasting sauerkraut salad I have ever eaten. At our last family reunion campout I couldn't stop eating this; it is so good. I begged for the recipe and received permission to post it here. Cooking time is cooling time.

    Recipe #98328

    Very nice main course vegetarian or vegan meal that I adapted from the Moosewood Restaurant Cooks at Home cookbook. My kids like everything but the sweet potatoes and mushrooms. I love the whole thing! Served with hunks of hot bread, it is heavenly.

    Recipe #9101

    Cooking Light magazine, Aug. 2007. This from Olga Fuste who wrote "Diabetic Cooking for Latinos" published by the ADA. This recipe goes well with rice and beans and fish tacos according to the blurb in the magazine. A serving size is 3/4 of a cup according to the recipe notes. If you use pre-shredded carrots and cabbage, this comes together in a snap.

    Recipe #259083

    Posting for Chef #29196. Please see my recipe for Recipe #268473.

    Recipe #268470

    This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas!

    Recipe #271297

    I made these up with a peppery twist to them, colorful radishes. I hope you enjoy!

    Recipe #285671

    This comes from Moosewood Restaurant Low-Fat Favorites. They recommend this slaw with Indian, Mexican, Middle Eastern, Spanish, or American food. That's some variety! Prepare the dressing first so the flavor has time to develop. Cooking time is chill time.

    Recipe #278516

    I got this recipe from the Hungry Girl website. I didn't see where anyone else had posted. I'm posting it as they have it written, but I've subbed green pepper for the red pepper and I usually add a small summer squash as well. The time includes 24 hours for the vegetables to marinate. You can eat them before the 24 hours, but they are much better if you wait. They are even better after two days. According the website, the nutritional value is: 1/5th recipe: 57 calories, 1g fat, 7mg sodium, 14g carbs, 1.5g fiber, 10g sugars, 1.5g protein = 1 Point.

    Recipe #265713

    I never thought raw kale was so good!

    Recipe #261786

    I admittedly haven't tried this yet, but it's fairly similar to one that I've tried here on 'zaar so I feel very confident that I'll love this one, too! So kudos goes to recipe#175635! That is also a spicy melon salad with even fewer ingredients, so if you're interested in trying something like this that's another great option. I'm really looking forward to trying this one from Cooking Light!

    Recipe #242657

    5 Reviews |  By acerast

    A refreshing and crunchy salad with just a hint of "heat". This is from The American Cafe Market in Washington DC. We have to thank our Mexican neighbors for introducing us to jicama!! :)

    Recipe #236500

    Tasty, low-fat coleslaw that I could eat all day!

    Recipe #235513

    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

    Tasty and refreshing. I like eating it as a healthy snack. It reminds me of Christmas... But be careful with the beets - unless you want to be "purple" :)

    Recipe #224961

    I got this recipe from a diabetic cooking class I took. To me this is a very yummy coleslaw. I didn't even really like coleslaw until I had tried this recipe. The recipe calls for liquid sugar substitute to equal 1/4 cup sugar. We used 8 packets of Splenda during the cooking class.

    Recipe #224878

    A Rick Bayless recipe - I just recently began eating edamame and was looking for yet more ways to prepare them when I ran across this recipe in Whole Foods Market. With this much protein, this salad could easily be served as a main dish.

    Recipe #223707

    This salad is high in omega-3 fatty acids due to the flax oil. A great side dish to lucnh outside on a warm day.

    Recipe #69002

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