May is National Salad Month! The word “salad” or “sallet” first appeared in English the 14th century, and is derived from the French word “salade” as well as the Latin “salata” which means salty. Salt used to be associated with salad because the Romans, who may have been the first to eat salad, seasoned their vegetables with brine or salty oil-and-vinegar dressings.
When most people hear the word salad they think of a garden salad made with lettuce and tomatoes. While we have nothing against fresh garden salads, we like to get more creative than that. We’ve put together a list of five of our favorite vegan salads from our cookbooks to help you get out of the lettuce and tomato rut.
Roasted Niçoise Salad with Vegan Cashew Goddess Dressing from Nut Butter Universe by Robin Robertson – Traditional Niçoise salad is made with tomatoes, tuna, hard-boiled eggs, olives, and anchovies and was popularized in the United States by Julia Child. This vegan spin on the classic dishes made with roasted potatoes and green beans for an extra layer of flavor.
Creamy Macaroni Salad from Everyday Vegan Eats by Zsu Dever – Macaroni salad is an American summertime staple. Zsu Dever has veganized the classic dish, and she’s even give us a Tex-Mex variation in her brand new cookbook Everyday Vegan Eats.
Green Papaya Salad from Vegan Fire and Spice by Robin Robertson – This salad is refreshing and loaded with flavor. It can be served as a side salad or topped with tofu for a light main course.
Kale-Tahini Salad from Practically Raw by Amber Shea Crawley – This kale salad so hearty and filling, it’s a meal in itself, but it also makes a tasty side dish for potlucks and friendly mealtime gatherings.
Indonesian Gado-Gado from Nut Butter Universe by Robin Robertson – Gado-Gado is an Indonesian main-dish salad composed of raw and cooked vegetables tossed with a spicy peanut sauce. This vegan version is made with cabbage, green beans and cauliflower, and omits the egg that’s used in traditional recipes.