Best Raw Vegetable Salad Recipes

QUINOA & RAW VEGETABLE SALAD

Quinoa & Raw Vegetable Salad image

This is the healthiest salad I could come up with for a good friend of mine who is vegetarian. It is so fresh and tastes great. Good as a side dish with hummus and pita. Enjoy!

Provided by K-Jon Chef

Categories Vegetable

Time 2h30m

Yield 1 4 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup quinoa (must rinse! or it will be bitter also I toast mine for a nutty flavor!)
3 cups vegetables or 3 cups chicken stock
1 teaspoon turmeric (for color) (optional)
3/4 cup beet (fresh washed and peeled) (optional)
3/4 cup sweet onion
1/2 cup carrot
1/2 cup celery, diced fine
1/2 cup bell pepper (multicolor looks great!)
1/2 cup radish (optional)
1 teaspoon garlic (fresh diced extra fine)
1/4 cup extra virgin olive oil
1/4 cup red wine or 1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons Italian parsley, flat leaf
salt and pepper

Steps:

Dice fine all vegetables, I cut into "matchsticks" and dice in uniform.
Toast rinsed grain with onion, then add stock with turmeric, 15 minutes or till liquid is absorbed.
now make the dressing, oil, vinegar, garlic, mustard, parsley salt & pepper.
toss well with quinoa and vegetables
Let sit over night if possible, or a few hours.

Nutrition Facts : Calories 317.4, Fat 16.1, SaturatedFat 2.1, Sodium 46.5, Carbohydrate 35.8, Fiber 4, Sugar 2.7, Protein 6.4

FARM-STAND RAW VEGETABLE SALAD

Farm-Stand Raw Vegetable Salad image

Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

6 ounces sugar-snap peas, sliced diagonally into 1-inch lengths
2 Kirby cucumbers, sliced
2 ears fresh corn, kernels cut off cobs
12 baby Chioggia beets, scrubbed and halved lengthwise
1 lemon, halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

In a large bowl, combine the peas, cucumbers, corn, and beets. Squeeze lemon juice over vegetables, and drizzle with oil. Season with salt and pepper. Toss to combine, and serve at room temperature.

QUINOA RAW ROOT VEGETABLE SALAD

Quinoa Raw Root Vegetable Salad image

Made this up as i was going along for a group event of woman. A Super healthy meal in itself. Make this with Organic veggies and some do not need to be peeled just scrubbed well. The skin have so much of the vitamins in them.

Provided by jana mereso @dreamertambien

Categories Other Salads

Number Of Ingredients 17

Ingredients

1/4 head - red cabbage, shredded
1/4 head - white cabbage, shredded
1 large carrots, chopped
1 small jicima, peeled and chopped
1 medium raw rutabaga, peeled and chopped
1 large raw, yellow beet, chopped
1 medium raw parsnip, peeled and chopped
3 medium roman tomatoes, seeded and chopped
1/2 pound(s) raw broccoli, florets only, cut into bite size pieces
1 large red bell pepper
2 1/4 cup(s) quinoa, cooked and chilled ahead
1 cup(s) safflower oil
1 cup(s) olive oil, extra virgin
- juice of 1 lime
2 tablespoon(s) apple cider vinegar
1 teaspoon(s) french sea salt
1 teaspoon(s) fresh cracked pepper

Steps:

Put cooled/chilled Quinoa into bottom of a very large mixing bowl.
Cut all the vegetables into pleasingly shaped (med/sm) bite size pieces. Put on top of Quinoa in mixing bowl.
Drizzle oils over top of vegetables. Squeeze lime juice on top of oil. Drizzle Apple cider vinegar over all the vegetables. Sprinkle Salt on top. Grind fresh pepper over all. Mix well. This can be done several hours before serving. Keep in cool place until ready to serve.

RAW VEGETABLE SALAD

Raw Vegetable Salad image

This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits.

Provided by Pamela Brown

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 18

Number Of Ingredients 13

Ingredients

6 slices bacon
3 cups chopped broccoli
3 cups chopped cauliflower
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries (such as Craisins®)
1 ½ cups mayonnaise
¼ cup Parmesan cheese
¼ cup white sugar
2 tablespoons grated onion
1 tablespoon white wine vinegar
1 teaspoon salt
1 cup Spanish peanuts

Steps:

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

Nutrition Facts : Calories 283 calories, Carbohydrate 15 g, Cholesterol 14.3 mg, Fat 23.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 373.5 mg, Sugar 10.1 g

TIDBIT RAW VEGETABLE SALAD WITH TOASTED SEEDS

Tidbit Raw Vegetable Salad With Toasted Seeds image

Little bits of veggies are so much better than big blocks. Really, its true. I tried a variation of this recipe from the Moosewood Cookbook and was so suprised at the difference chopping, mincing, grating and dicing made to the actual taste of the veggies. This salad is super easy to make and a great change from the same-old lettuce leaves. ps. Variations or omissions of a few ingredients is fine, but the seeds make the salad.

Provided by veg head 4-ever

Categories Vegetable

Time 25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 19

Ingredients

3 carrots
3 celery ribs
1 head broccoli
1 head cauliflower
1 green bell pepper
1 red bell pepper
1 cup spinach
1 cup red cabbage or 1 cup green cabbage
1 small onion
1 cucumber
1 cup snap peas
1/2 cup radish
1/4 cup fresh basil
salt and pepper
1/2 cup unsalted pumpkin seeds (raw)
1/2 cup unsalted sunflower seeds (raw)
1/4 cup sesame seeds
2 tablespoons seasoning salt (or to taste)
2 tablespoons olive oil

Steps:

Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
Heat the olive oil in a large pan.
Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
pan fry the seeds in olive oil and cool on a paper towel.
Toss the seeds with the salad.
serve with your favorite dressing.

Nutrition Facts : Calories 205.6, Fat 11.5, SaturatedFat 1.5, Sodium 86.8, Carbohydrate 22.3, Fiber 7.9, Sugar 7.3, Protein 8.6

FARMSTAND RAW VEGETABLE SALAD

Farmstand Raw Vegetable Salad image

Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.

Yield serves 6

Number Of Ingredients 7

Ingredients

6 ounces sugar snap peas, sliced diagonally into 1-inch lengths
2 Kirby cucumbers, sliced
2 ears fresh corn, kernels cut off cobs
12 baby Chioggia beets, scrubbed and halved lengthwise
1 lemon, halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

In a large bowl, combine the peas, cucumbers, corn, and beets. Squeeze the lemon juice over the vegetables, and drizzle with the oil. Season with salt and pepper. Toss to combine, and serve at room temperature.

PASTA FOR ONE WITH RAW VEGETABLE SALAD

Pasta for One with Raw Vegetable Salad image

Provided by Food Network

Categories main-dish

Time 40m

Number Of Ingredients 9

Ingredients

4 ounces dry capellini or linguini fini
1/2 yellow bell pepper, seeded and cut into 1/4inch dice
1 ripe tomato or 2 ripe plum tomatoes, seeded and cut into 1/4inch dice
1 kirby cucumber, seeded and cut into 1/4 inch dice (or 6 or 7 green beans cut into very fine rounds)
Olive oil
Balsamic or sherry vinegar to taste
A few fresh basil (or mint) leaves, cut into chiffonade
Salt and pepper
1 ounce goat's cheese

Steps:

Bring a quart of water to a boil. Add pasta to and cook for 10 minutes. Meanwhile prepare and dice the pepper, tomatoes and cucumber and season with a tablespoonful or so of olive oil and some balsamic vinegar to taste. Add basil season with salt and pepper. Drain pasta and ladle into a plate; spoon raw mixture over the top and garnish with goat's cheese.