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

Sides & Salads

Round out your meal with just the right side dish or salad.
“The Full Monte” Roasted Chayote Salad

“The Full Monte” Roasted Chayote Salad

This recipe is modeled after a salad served the recently closed El Monte Grill and Lounge in Fort Collins, Colo. Cubes of chayote are roasted until crisp, then added to a hearty salad with a jalapeño-laced dressing.

Mirliton Slaw

Mirliton Slaw

Mirliton is the French Creole word for chayote and is also the name the vegetable goes by in Cajun cuisine. Chayote holds a lot of moisture, so be sure to squeeze out as much liquid as possible once it has been grated to keep the dressing from getting too watery.

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.

Carrot and Parsnip Slaw

When you switch in parsnips for cabbage, a grated slaw can be so much more than a picnic side. Serve on a bed of salad greens, or use as a sandwich filling. Try the recipe with grated beets in place of carrots, too!

Smoky Ribollita with Orca Beans

The black-and-white colors of Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and stews. (If you can’t find Orcas, you can use cranberry beans as a substitute.)

Classic Bread Stuffing

Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.

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