Vegetarian Southern Sides & Salads Recipes | Vegetarian Times Skip to main content

Southern Sides & Salads

Round out your meal with just the right side dish or salad.
Chayote-Corn Pudding

Chayote-Corn Pudding

Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.

Mixed Greens

Mixed Greens

You can find a mix of hearty greens in just about any typical African, Caribbean and southern American meal. Being from the South, I became accustomed to seeing the bottle of vinegar with chile peppers settled at the bottom on the table next to the salt and pepper and a condiment called chow chow pickle. These condiments were used to kick up your greens. You will find these add punch.

Crispy Kale Chips

Crispy Kale Chips

Betcha can't eat just one of these light, crispy snacks. Nutritional yeast gives them a tangy, almost cheesy flavor. If you are concerned about gluten, check to make sure the brand of nutritional yeast you use was grown on beets, not barley.

Citrus Collards with Raisins

Citrus Collards with Raisins

"This is my signature dish," says Chef Bryant Terry proudly. "When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren't considered done unless they'd cooked at least two hours."

Deep South Slaw

Deep South Slaw

The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.

Picnic Caviar

Picnic Caviar

There's nothing fishy about this combination of beans, corn, and peppers. The easy-to-make gem gets better as it marinates in its sweet-'n'-spicy dressing.

Callaloo with Hot Pepper Vinegar

Callaloo with Hot Pepper Vinegar

Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach.

Snap Peas and Baby Carrots in Carrot "Butter"

Snap Peas and Baby Carrots in Carrot "Butter"

To ensure that the "buttery" sauce in this dish doesn't get watered down, dry the vegetables well after steaming. A high-grade, unrefined corn oil is a worthy investment for this recipe as it gives the "butter" a rich flavor. This recipe is a fantastic side dish or works well tossed with pasta too!

Garlicky Collard Greens

Garlicky Collard Greens

This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness.

Southern-Style Cornbread

Southern-Style Cornbread

Fresh corn kernels in the batter win this bread rave reviews (and keep it moist). Add chives and freshly ground pepper, if desired, to give it an extra kick.

Pages