Vegetarians like salads, that have vegetables as their mains ingredients. You can cook useful and hearty vegetarian and vegan salads quickly and easily. A vegetable seafood, a variety of nuts and seeds, greens, fruits and spices will emphasize the taste of the dishes.
Carrots and Seaweed Vegetable Salad
Ingredients
100 g carrots
100 g pickled seaweed wakame
4 cherry tomatoes
25 ml soy sauce
25 ml water
1 tbsp. sesame
0.5 tsp. lemon juice
0.5 tsp. sesame oil
0.5 tsp. sugar
0.5 tsp. starch
Cooking
Salad
Wash and peel carrots. Then grate carrots with a medium grater. Mix wakame
with grated carrots. Wash cherry tomatoes and cut in half. Add tomatoes to
carrots and seaweed. Add salad dressing, stir, and garnished with sesame seeds.
Dressing
Heat the water and add sugar. Thicken the mixture with starch. Add soy sauce,
sesame oil and lemon juice.
Beans and Mushrooms Salad
Ingredients
200 g champignons
300 g canned beans
2 medium pickled cucumber
1 carrot
1 onion
50 g olive oil
salt
ground black pepper
Cooking
Clean and peel the champignons. Cut into medium pieces and fry in olive oil for
10-15 minutes. Transfer the mushrooms to a bowl to cool. Then clean and mince
the onion, and grated carrot with a medium grater. Fry vegetables in olive oil
until golden brown. Cool the ingredients. Cut pickled cucumbers into strips and
strain the beans through a sieve. If necessary, additionally rinse with water.
Finally, take a large dish and combine all ingredients. Salt and pepper the dish to
taste.
Vegetable Salad with Nuts and Dried Fruits
Ingredients
1 beetroot
1 carrot
5-7 walnuts
10-15 dates
2 tbsp. raisins
40 g honey
1 bunch lettuce
30 ml olive oil
Cooking
Wash and boil the beets and carrots. Cool, then peel. Clean walnuts and break
into medium pieces. Then, wash discard pits and, grind. Wash the raisins and
lettuce. Place the dates on a deep plate and drizzle with vegetable oil. Then, add
the honey and mix well. Put prepared raisins and walnuts on a plate. Cut beetroot
and carrot into medium-sized pieces. Finally, add the chopped lettuce. Mix
ingredients well. Add salt or spices as desired.
Vegetable salad with greens
Ingredients
300 g cabbage
2 carrots
2 bell peppers
1 tbsp. canned corn
0.5 cup olives
celery (to taste)
ginger (to taste)
lettuce
basil
dill
parsley
olive oil
lemon juice
salt
Cooking
Wash all vegetables and greens, peel carrots, cabbage, bell peppers. Put corn and
olives into a colander. Cut cabbage into medium strips. Cut peppers into
quarters, and then cut each quarter into strips. Grind the olives and celery. Grate
carrots on a medium grater and ginger – on a small grater. Tear the lettuce, and
cut the basil, dill and parsley. Place carrots, basil, dill, parsley, celery, peppers,
cabbage, ginger, corn, and basil in a deep plate and mix. Add the olives. Dress
salad with olive oil, lemon juice, and salt. This mix of vegetables and greens is
rich in vitamins and very hearty