Best 3 Raw Vegetable Salad Recipes

**Indulge in a Symphony of Freshness: A Journey Through Raw Vegetable Salads**

Raw vegetable salads, a symphony of vibrant colors, crisp textures, and explosive flavors, offer a delightful journey for the senses. Embark on a culinary adventure as we delve into a collection of raw vegetable salad recipes, each a unique expression of culinary artistry. From the classic simplicity of a cucumber salad to the bold flavors of a spicy Thai salad, these recipes cater to diverse palates and dietary preferences. Whether you're a seasoned salad enthusiast or new to the world of raw vegetable delights, this article will guide you through a culinary exploration like no other. Discover the art of crafting salads that are not just healthy but also bursting with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

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

RAW VEGGIE PICNIC SALAD

Raw Veggie Picnic Salad image

Raw vegetable salad great for transporting and keeping cold!

Provided by BAGLEYGERRISH

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 15

Ingredients

6 slices bacon
4 cups broccoli florets
1 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries
½ cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
½ cup slivered almonds
¼ cup white sugar
1 teaspoon salt
¼ cup white wine vinegar
2 tablespoons grated onion
¼ cup grated Parmesan cheese
1 ½ cups mayonnaise

Steps:

Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

Nutrition Facts : Calories 359 calories, Carbohydrate 25.2 g, Cholesterol 17.4 mg, Fat 27 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 535.7 mg, Sugar 19.1 g

MARINATED FRESH VEGETABLE SALAD

Marinated Fresh Vegetable Salad image

This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
DRESSING:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper

Steps:

In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

Use fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
Wash your vegetables thoroughly. This will remove any dirt or bacteria that may be present.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. This will prevent the vegetables from cooking properly.
Season your vegetables with salt and pepper. This will enhance their flavor.
Cook the vegetables until they are tender-crisp. This will preserve their nutrients and flavor.
Serve your salad immediately. This will prevent the vegetables from becoming soggy.

Conclusion:

Raw vegetable salads are a healthy and delicious way to get your daily dose of fruits and vegetables. They are also a great way to use up leftover vegetables. With so many different variations to choose from, there is sure to be a raw vegetable salad that everyone will enjoy. So next time you are looking for a healthy and refreshing meal, give one of these raw vegetable salad recipes a try.