Asparagus and Cherry Tomatoes Recipe with Garlic Herb Butter

Asparagus and Cherry Tomatoes Recipe with Garlic Herb Butter

Asparagus and Cherry Tomatoes Recipe with Garlic Herb Butter

This easy side dish is a great way to use fresh produce from the local markets in late spring when flavorful asparagus and booming and cherry tomatoes are just in season here in the pacific northwest.

Whether you’re grilling, roasting, or sautéing, this vibrant combination of tender asparagus and juicy cherry tomatoes coated in garlic herb butter is the perfect addition to any meal, highlighting the fresh flavors of the season.

Grilled Asparagus and cherry tomatoes recipe in a grilling pan with tin foil

Ingredients In Asparagus and Cherry Tomatoes Recipe

  • Fresh asparagus
  • Cherry tomatoes
  • Garlic herb butter
  • Salt

Substitutions

Cherry tomatoes: Swap with grape tomatoes for a similar burst of flavor.

Asparagus: Substitute with green beans for a slightly different but equally delicious option.

Garlic herb butter: Use regular butter or extra-virgin olive oil, I love Graza, and season with fresh garlic or garlic powder along with dried herbs like Italian seasoning or oregano. Finish with a sprinkle of fresh herbs for added flavor.

Raw asparagus and tomatoes in a grill pan with 2 large pats of tomato butter over top

Step By Step Instructions

Step 1: Trim the asparagus Snap off the woody ends of the asparagus.

Step 2: Season In a large bowl, toss the asparagus and cherry tomatoes with melted garlic herb butter and a pinch of salt. Make sure everything is evenly coated.

​Step 3: Cook (Grill, Roasted, Sauteed, Air-Fried)

Grilled

  • Preheat grill to medium-high heat (around 375°F to 400°F).
  • Prepare a grill basket: Cover a grill basket with foil will help keep the cherry tomatoes from falling through the grates and the butter and tomatoes own juices from dripping into the grill. If you don’t have one, you can use foil.
  • Grill the asparagus and tomatoes: Place the asparagus and cherry tomatoes in the grill basket and cook for 4-6 minutes. Use tongs to turn occasionally until they have cooked.

Roasted

  • Preheat oven to 400°F (200°C).
  • Arrange on a sheet pan: Spread the asparagus and cherry tomatoes on a parchment paper lined sheet pan in a single layer.
  • Roast: Roast asparagus and tomatoes in the oven for 15-20 minutes, flipping the asparagus halfway through. The asparagus should be tender, and the tomatoes should start to blister and soften.

Sauteed

  • Heat a large skillet over medium heat.
  • Sauté asparagus: Add 1 tbsp of garlic herb butter to the pan. Once melted, add the asparagus and tomatoes and cook for 10-15 minutes, stirring occasionally.The asparagus will be tender and tomatoes softened. If you want a little crunch in your asparagus cook for 8-10 minutes.

Air Fryer

  • Preheat air fryer to 375°F (190°C).
  • Arrange in the basket: Place the asparagus and cherry tomatoes in the air fryer basket in a single layer.
  • Air fry: Cook for 5-10 minutes, shaking the basket halfway through to ensure even cooking. The asparagus should be tender, and the tomatoes will be slightly blistered.

Grilled Asparagus and cherry tomatoes recipe in a grilling pan with tin foil

shrimp on the barbie on a platter

Serving Suggestions

Once cooked, arrange the asparagus and cherry tomatoes on a serving platter, then drizzle with any remaining garlic herb butter and a pinch of salt to taste. For extra flavor, try adding a balsamic reduction, a sprinkle of freshly grated Parmesan, or some fresh basil on top.

This dish makes a delicious side for a variety of meals. It is perfect for a dinner party, special occasions, or even busy weeknights. Pair it with baked tofu, lemon grilled shrimp or salmon, or a hearty quinoa and chickpea bowl for a complete, well-rounded meal.

Dietitian Approved

Here are five reasons why this recipe is dietitian approved.

  • Nutrient-Rich: Packed with fiber, folate, and vitamin K from asparagus.
  • Antioxidant Power: Provides vitamin C and lycopene from cherry tomatoes.
  • Seasonal Freshness: Highlights nutrient-dense, fresh produce at its peak.
  • Balanced: Fiber-rich veggies and simple prep create a satisfying, healthy dish.
  • Quick & Easy: Minimal prep and straightforward cooking make it an effortless, nutritious option.
Grilled Asparagus and cherry tomatoes recipe in a grilling pan with tin foil

Asparagus Cherry Tomatoes Recipe

Sarah Harper MS, RD, LDN
A simple side dish for a evening spent grilling out. With less than 4 ingredients, this recipe is simple, easy, and flavorful.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, dinner, Side Dish
Cuisine American
Servings 6 servings
Calories 80 kcal

Equipment

  • 1 grill basket see notes

Ingredients
  

  • 1 lbs asparagus 1 bunch
  • 1 pint cherry tomatoes
  • ¼ tsp kosher salt
  • 3 tbsp garlic herb butter recipe

Instructions
 

Step 1: Trim the asparagus 

  • Snap off the woody ends of the asparagus.

Step 2: Season

  • In a large bowl, toss the asparagus and cherry tomatoes with melted garlic herb butter and a pinch of salt. Make sure everything is evenly coated.

​Step 3: Cook (Grill, Roasted, Sauteed, Air-Fried)

  • Grilled
    Preheat grill to medium-high heat (around 375°F to 400°F).
    Prepare a grill basket: Cover a grill basket with foil will help keep the cherry tomatoes from falling through the grates and the butter and tomatoes own juices from dripping into the grill. If you don't have one, you can use foil.
    Grill the asparagus and tomatoes: Place the asparagus and cherry tomatoes in the grill basket and cook for 4-6 minutes. Use tongs to turn occasionally until they have cooked.
  • Roasted
    Preheat oven to 400°F (200°C).
    Arrange on a sheet pan: Spread the asparagus and cherry tomatoes on a parchment paper lined sheet pan in a single layer.
    Roast: Roast asparagus and tomatoes in the oven for 15-20 minutes, flipping the asparagus halfway through. The asparagus should be tender, and the tomatoes should start to blister and soften.
  • Sauteed
    Heat a large skillet over medium heat.
    Sauté asparagus: Add 1 tbsp of garlic herb butter to the pan. Once melted, add the asparagus and tomatoes and cook for 10-15 minutes, stirring occasionally.The asparagus will be tender and tomatoes softened. If you want a little crunch in your asparagus cook for 8-10 minutes.
  • Air Fryer
    Preheat air fryer to 375°F (190°C).
    Arrange in the basket: Place the asparagus and cherry tomatoes in the air fryer basket in a single layer.
    Air fry: Cook for 5-10 minutes, shaking the basket halfway through to ensure even cooking. The asparagus should be tender, and the tomatoes will be slightly blistered. 

Notes

Grill Basket: You can find these at you local grocery store or cooking supply store. They are also available on Amazon.

Nutrition

Calories: 80kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 152mgPotassium: 326mgFiber: 2gSugar: 3gVitamin A: 1132IUVitamin C: 22mgCalcium: 29mgIron: 2mg
Keyword 5-ingredient, plant based, side dish, vegan, vegetarian
Tried this recipe?Let us know how it was!
Easy 3 Ingredient Salad with Corn and Cucumber

Easy 3 Ingredient Salad with Corn and Cucumber

Simple and Easy 3 Ingredient Salad with Cucumber and Corn

This 3-ingredient Cucumber and Corn Salad is my go-to for both summer and fall.

It’s the perfect combination of sweet, crisp, and refreshing, with minimal effort required. It pairs beautifully with just about any BBQ or cookout spread, and it’s a lifesaver on those nights when I’m skipping the charcoal grill.

For an easy and delicious meal, I love serving this salad alongside hot, crispy Air fryer chicken wings. It’s light, refreshing, and provides a cool contrast to the heat of the wings!

 

Why I love making this Cucumber and Corn Salad

There’s nothing quite like the fresh, vibrant flavors of this salad, especially when cucumbers and corn are at their peak in the summer and fall.

It’s a favorite of mine when my garden cucumbers are thriving or when I pick up fresh ones from the farmers market. Plus, cucumbers are so easy to grow, making this dish not only tasty but rewarding too! I will make a double batch of this recipe for meal prep and delicious lunches all week long!

This 3 Ingredient Salad  is Versitile 

This salad has simple ingredients and is delicious on its own, but can easily be customized with some extra ingredients to fit your mood.

  • Vegetables: Boost the fresh flavors with additions like cherry tomatoes, green onions, or bell peppers for added crunch and color.
  • Cheese: Elevate the creaminess and flavor by mixing in a soft cheese like goat cheese, feta cheese, or blue cheese. Each cheese adds its own unique richness and flavor.
  • Pasta: Craving something more substantial? Turn this into a pasta salad by tossing in your favorite short pasta like penne, bow tie, or macaroni.
  • Protein: Make it a protein-packed lunch by pairing it with a classic egg salad, roasted chicken, or baked tofu is also a good choice. It’s a light yet satisfying option that complements a variety of dishes!

Easy Plant-based Protein Tip: The next time you are grocery shopping, be on the lookout for baked tofu. Baked Tofu is an easy way to add in plant-based protein to any meal. Many times the tofu is already flavored. Baked Tofu can be found in most grocery stores where ever you would find the plant-based products such as tofu and Tofurkey.

Here are some brands I enjoy.

spooning 3 ingredient salad in a small white bowl

The Main Ingredients

This salad has three basic ingredients. 

  • Corn: Corn on the cob is best enjoyed in-season for its sweet, juicy flavor. Growing up, I had my fair share of disappointing, flavorless corn from off-season batches my dad would bring home, so now I always wait for peak season to buy it fresh. When it’s out of season, I happily turn to canned or frozen corn, both of which are pantry staples in my kitchen.
  • Cucumber: Crisp and refreshing, cucumbers add the perfect crunch to balance the sweetness of the corn.
  • Onion: I opted for red onion in this recipe because it adds a sharp, zesty bite. If you prefer something milder, green onions or chives work well as substitutes.

Optional Ingredients: 

  • Fresh Herbs: I used Thai basil in this version, which pairs wonderfully with the flavors of rice wine vinegar and sesame oil. However, cilantro, mint, or any other variety of basil would work beautifully.
  • Sesame Seeds: I often add sesame seeds for a bit of crunch, but forgot to include them in the photos for this recipe! If you’re looking for extra texture, feel free to substitute with sliced almonds, peanuts, cashews, or sunflower seeds. These add both crunch and a little extra protein to the salad, making it more filling.
  • A Bit of Salt: A sprinkle of salt ties everything together, enhancing all the fresh flavors.

 

Corn Tip: An Easy Way to Cut Corn Off the Cob

Here’s a simple and mess-free method to cut corn off the cob:

  1. Start with two bowls, one large and one smaller.
  2. Place the smaller bowl upside-down inside the larger bowl, so the small bowl’s bottom is elevated above the rim of the larger one.
  3. Break the corn cob in half, and place the flat end of the cob against the surface of the upside-down small bowl.
  4. As you slice the corn kernels off, they’ll neatly fall into the large bowl below!

This method keeps the process so easy, less messy, and oh-so-satisfying!

3 ingredient salad dressing with some thai basil to the bottom left on a wooden backdrop

The Three Ingredient Salad Dressing

This dressing is better than any store-bought dressing and a perfect match for the Cucumber and Corn Salad It’s so versatile you can use it with many other salad recipes too.

The key ingredients are:

  • Rice Wine Vinegar: You can also substitute apple cider vinegar or lime juice for a different flavor twist.
  • Honey: Adds a touch of sweetness to balance the acidity.
  • Extra-Virgin Olive Oil
  • Sesame Oil: Brings a rich, nutty flavor.
  • Soy Sauce: For less sodium, use reduced-sodium soy sauce.
  • Black Pepper

I especially love this dressing on cucumbers because it gives a nod to Chinese cucumber salad with its tangy and slightly sweet notes. The honey and corn bring a natural sweetness, which pairs beautifully as a side to spicy dishes and is a sweet and spicy combination I can’t get enough of.

Try A Different Dressing!

Another dressing I enjoy for a corn, cucumber, and onion salad is my Basil Balsamic Dressing made with balsamic vinegar.

Option to make it with red wine vinegar. This dressing made with simple ingredients but packs big flavor, with little bits of basil throughout. For extra tang and creaminess, you can add Dijon mustard, which also acts as an emulsifier to bring the dressing together.

Step By Step Instructions

Step 1: Prepare the Corn

If using fresh corn, cook the corn on the cob, then cool and cut the kernels off (see tip above for an easy method!). If using canned or frozen corn, simply drain or thaw.

Step 2: Make the Dressing

In a small bowl, whisk together the rice wine vinegar, honey, olive oil, sesame oil, soy sauce, and black pepper until well combined.

Step 3: Assemble the Salad

In a large mixing bowl, combine the corn, cucumber, and red onion. Drizzle the dressing over the salad and toss to coat.

Step 4: Optional Add-ins and Serve

Directly in the salad bowl, layer in any additional ingredients like herbs, seeds, cheese for extra flavor and texture.

Chill the salad for about 15 minutes before serving to let the flavors meld. Serve as a refreshing side dish, or enjoy it as part of a light meal with chopped eggs, rotisserie chicken, or baked tofu.

3 ingredient salad in a white bowl garnished with a purple flower and thai basil

FAQ (Ask A Dietitian!)

What are the 5 basic parts of salad?

The five basic parts of a salad are the base (usually leafy greens), the body (main ingredients like vegetables, fruits, or proteins), the dressing, garnishes (such as nuts, seeds, or cheese), and a topping (like croutons or crispy elements).

What makes salad taste better?

To make a salad taste better, focus on balancing flavors (sweet, salty, tangy) and adding texture through crunchy or creamy components.

Like this 3 ingredient salad? You might also like some of these other summer salads.

Creamy tomato and Herb Salad

Strawberry Spinach Salad

Yogurt Cilantro Lime Slaw

3 ingredient salad with cucumeber corn and onion in a white bowl on a bluie checkered napkin

3 Ingredient Salad with Cucumber and Corn

Sarah Harper MS, RD, LDN
This 3 Ingredient Salad with Cucumber and Corn is great for hot summer days and pairs well with spicy grilling foods. Bring this to your next potluck and it will not disapoint.
Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 185 kcal

Equipment

  • large bowl
  • rubber spatula
  • measuing cups and spoons

Ingredients
  

Salad

  • 3 cucumbers, halved and sliced see notes
  • 2 cups corn
  • ½ red onion, diced
  • 1 tbsp thai basil, julienned optional - see notes
  • 2 tbsp sesame seeds optional

Dressing

  • cup olive oil
  • ¼ cup rice wine vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp soy sauce to taste
  • tsp black pepper to taste

Instructions
 

Step 1: Prepare the Corn

  • If using fresh corn, cook the corn on the cob, then cool and cut the kernels off (see tip above for an easy method!). If using canned or frozen corn, simply drain or thaw.

Step 2: Make the Dressing

  • In a small bowl, whisk together the rice wine vinegar, honey, olive oil, sesame oil, soy sauce, and black pepper until well combined.

Step 3: Assemble the Salad

  • In a large mixing bowl, combine the corn, cucumber, and red onion. Drizzle the dressing over the salad and toss to coat.

Step 4: Optional Add-ins and Serve

  • Directly in the salad bowl, layer in any additional ingredients like herbs, seeds, cheese for extra flavor and texture.
    Chill the salad for about 15 minutes before serving to let the flavors meld. Serve as a refreshing side dish, or enjoy it as part of a light meal with chopped eggs, rotisserie chicken, or baked tofu.

Notes

To make vegan: Omit honey and use vegan sweetener instead
Cucumbers: English cucumbers also work well in this recipe.
Basil: Thai Basil is optional, other herbs you could use in this dish include cilantro, sweet basil, or mint.

Nutrition

Calories: 185kcalCarbohydrates: 14gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 40mgPotassium: 259mgFiber: 2gSugar: 6gVitamin A: 196IUVitamin C: 6mgCalcium: 39mgIron: 1mg
Keyword 5-ingredient
Tried this recipe?Let us know how it was!
Better Than Panera Bread Chicken Salad Recipe

Better Than Panera Bread Chicken Salad Recipe

Better Than The Panera Bread Chicken Salad Recipe

I love this Chicken Salad recipe, it is better than a Panera bread copycat recipe because I make it how I like. It has all my favorite parts of a chicken salad. t’s got all the best parts of a chicken salad: crunchy veggies, nuts, sweet fruit, and super flavorful chicken. Plus, I can switch up the ingredients, it’s cheaper, and there are always leftovers.

You can chop or shred the chicken, but I like using the food processor to get it just right.

Jacob and I love to make this easy recipe on the weekends. We use leftover chicken to munch on as a snack with crackers or slapped between two slices of bread for a perfect lunch during the work week. I’ll even eat this scooped overtop romaine lettuce or other fresh greens as one of my favorite light lunches. 

Scoop of chicken salad in a lettuce cup

Apple Pecan Chicken Salad Ingredient List

Chicken: For the base of this chicken salad, I go with chicken breast, but you can totally use thighs if you prefer dark meat. Rotisserie chicken works too! If you’re into vegan versions, tofu, soy curls, or even chickpeas are great subs. I’ve had some incredible vegan “chicken” salads! 

After Thanksgiving, I’ll use leftover roasted chicken or turkey, I love making this with shredded turkey, stuffing it into rolls with cranberry sauce for the ultimate leftover sandwich.

Fruit: Panera uses red grapes, but I’m all about apples. They’re crunchy, sweet, and pack more fiber. Plus, they’re perfect with the mayo, yogurt, and lemony dressing for that sweet-savory balance. I also throw in dried cranberries for that chewy sweetness.

Nut: Instead of sliced almonds, I go for toasted pecans—they’re buttery, crunchy, and so good, especially in the fall and winter with leftover turkey or chicken.

Vegetables: I use celery, green onions, and daikon radish for a little something different. You can also throw in red onion, bell pepper, or dill pickle.

Herbs: I’m big on herbs! I like dried celery seed, tarragon, thyme, and marjoram—some of the same herbs you find in Herbs de Provence.

creamy vegan coleslaw dressing in a 32oz mason jar

Creamy Dressing Ingredients

For a dressing that’s better than anything you’ll find at the grocery store, mix up Greek yogurt, mayo, salt, and black pepper. You can also kick it up a notch by adding onion powder, garlic powder, sour cream, or red pepper flakes for extra flavor!

How to Make Chicken Salad

Step 1: Prepare The Chicken

If using leftover roasted chicken or turkey, chop or shred it to your desired size. I like to use a food processor to chop the chicken finely, but you can leave larger pieces if you prefer.

Step 2: Mix The Salad Ingredients

In a large bowl, combine the chicken, diced apple, dried cranberries, toasted pecans, celery, green onions, and daikon radish (if using). Season with salt and pepper.

Step 3: Make The Dressing

In a small bowl, whisk together the Greek yogurt, mayo, salt, and black pepper. Add any optional flavorings like onion powder, garlic powder, sour cream, or red pepper flakes to your taste

Stir in the dried celery seed, tarragon, thyme, and marjoram into the dressing.

Step 4: Combine, Chill, and Serve

Pour the dressing over the chicken salad mixture and toss until everything is well-coated.

Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve it with crackers, in sandwiches, or over fresh greens.

Chicken Salad Sandwich with a thick yellow tomato slice with a blue back drop

How to Serve

Some ways to serve this yummy dish.

  • In Lettuce or Endive Cups: Spoon the chicken salad into crisp lettuce leaves or endive cups for a light, refreshing bite.
  • As a Sandwich: Load it between two slices of your favorite bread or stuff it into a croissant for a hearty, satisfying sandwich.
  • With Crackers on a Charcuterie Board: Serve it as a dip with crackers on a charcuterie board alongside cheeses, meats, and other nibbles.
  • Right Out of a Bowl: If you can’t wait, just grab a spoon and enjoy it straight from the bowl!

How to Store

To store this delicious chicken salad, simply transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for 3-5 days, making it perfect for easy meals throughout the week!

This Recipe is Versatile

Chicken salad is incredibly versatile, and you can easily switch things up to create new flavor experiences! By keeping the chicken base the same and changing the add-ins or dressing, you can take it in any direction you like.

Here are a few examples:

Below are a few examples of some other chicken salad recipes

Thai Inspired: For a Thai-inspired chicken salad think about all the yummy Thai flavors that go with chicken. Incorporate peanuts, sesame seeds, shredded carrots, celery, cucumber, broccoli, lime, peanut butter, pineapples, garlic, and cilantro. 

Here is a recipe by Jo Cooks! Thai Chicken Salad.

Southern Inspired: For a Southern Inspired Chicken Salad you can take on so many Southern flavors. You could go with a Louisiana Style with Cajun seasonings or a classic Carolina Style Chicken Salad. For a Carolina version, think mayo, hard-boiled eggs, relish, and maybe a touch of apple cider vinegar and honey for that sweet tangy balance.

Here is a recipe by Melissa’s Southern Style Kitchen her Southern Style Chicken Salad.

Caesar Inspired: In this variation think Caesar salad but in a Chicken Salad!

I like to make Caesar dressing from scratch and use that as my dressing. You can add shredded kale, hearts of palm, Parmesan cheese, or go with a more traditional mix of onion, celery, apples, and crunchy radishes for added texture.

Chicken salad in a dish with fresh herbs

More Flexitarian recipes like these from The Addy Bean

Air-Fryer Chicken Wings

Southwest Chicken Bowl: An Easy Weeknight Meal

The Ultimate Franks Red Hot Buffalo Chicken Dip

Scoop of chicken salad in a lettuce cup

Better Than The Panera Bread Chicken Salad Recipe

Sarah Harper MS, RD, LDN
This Better Than The Panera Bread Chicken Salad Recipe is perfect for your next picnic, meal prep, or BBQ!
Prep Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 316 kcal

Equipment

  • Food Processor
  • measuring cups and spoons
  • rubber spatula
  • large bowl
  • Small mixing bowl or mason jar with lid

Ingredients
  

  • 3 cups cooked chicken thighs (or breasts), shredded
  • 1 cup celery, diced
  • 1 cup radish, diced
  • 1 cup apple, diced
  • 1/2 cup green onion, chopped
  • 1/4 cup dried cranberries

Dressing

  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup lemon juice
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions
 

Step 1: Prepare The Chicken

  • If using leftover roasted chicken or turkey, chop or shred it to your desired size. I like to use a food processor to chop the chicken finely, but you can leave larger pieces if you prefer.

Step 2: Mix The Salad Ingredients

  • In a large bowl, combine the chicken, diced apple, dried cranberries, toasted pecans, celery, green onions, and daikon radish (if using). Season with salt and pepper.

Step 3: Make The Dressing

  • In a small bowl, whisk together the Greek yogurt, mayo, salt, and black pepper. Add any optional flavorings like onion powder, garlic powder, sour cream, or red pepper flakes to your taste
    Stir in the dried celery seed, tarragon, thyme, and marjoram into the dressing.

Step 4: Combine, Chill, and Serve

  • Pour the dressing over the chicken salad mixture and toss until everything is well-coated.
    Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve it with crackers, in sandwiches, or over fresh greens.

Nutrition

Calories: 316kcalCarbohydrates: 11gProtein: 25gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 121mgSodium: 350mgPotassium: 476mgFiber: 2gSugar: 8gVitamin A: 235IUVitamin C: 10mgCalcium: 58mgIron: 2mg
Keyword protein
Tried this recipe?Let us know how it was!
Easy Homemade Vegan Croutons Recipe

Easy Homemade Vegan Croutons Recipe

Easy Homemade Vegan Croutons Recipe

I love making homemade croutons because it is a great way to use leftover stale bread! I usually whip up a large batch that not only pairs perfectly with salads and soups but also makes for a delicious snack on its own!

Not only are making your own croutons a crowd-pleaser, but they also come together in under 30 minutes—perfect for impressing family or guests. Join me on this crouton-making journey as I walk you through the ingredients, step-by-step instructions, tips for storing your vegan croutons, and some nutrition insights about one of my favorite oils for cooking and baking.

golden brown vegan croutons in white bowl

 

Why You’ll Love This Recipe

This homemade vegan crouton recipe is incredibly simple and much better than store-bought croutons.

Not only does it work perfectly with day-old bread or leftover sandwich bread, but it’s also versatile enough to use with any type of bread such as white bread, french bread, sourdough bread, or even gluten-free bread to make delicious gluten-free croutons. Plus, it’s a great way to reduce food waste.

These crispy, flavorful croutons are a versatile addition to various dishes. Toss them on creamy soups like butternut squash soup, elevate a vegan Caesar salad, or serve them as a crunchy side on a charcuterie board.

 

Ingredients for Vegan Croutons

This recipe comes together with just a few simple ingredients.

 

Bread (Day-old works): Use a loaf from your local bakery, leftover buns from a cookout, or cornbread from your last chili cookoff. I used a loaf from a local Hood River Bakery, Pine Street Bakery. 

Oil: Go for Extra virgin olive oil, avocado oil, refined coconut oil, or any other oil with a smoke point above 350 degrees F.

Seasonings: I kept things super simple this time around; only salt and black pepper. However, you can add Italian herbs, onion powder, garlic salt, or any other dried seasonings calling to your creativity.

Optional: Nutritional Yeast for a cheesy flavor and a bump of vegan protein

 

vegan croutons on a baking sheet being lifted up by a black spatula

 

How to Make Homemade Vegan Croutons

Step 1: Prep Oven

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 2: Prepare Bread

Slice bread into bite-sized pieces. Add bread cubes to a large bowl. 

Step 3: Season and Coat

In a small bowl, whisk together the olive oil, salt, and pepper. For extra cheesy flavor, add nutritional yeast. For more garlic and herb Italian flavor add your favorite Italian seasoning such as garlic powder, oregano, basil, or thyme. 

Pour the seasoned oil mixture over the bread pieces and toss until the bread is evenly coated.

Step 4: Bake

Spread coated bread cubes in a single layer evenly over a parchment paper-lined large baking sheet.

In a pre-heated oven (350 degrees F), bake croutons for 30min until a toasty golden brown color. Give the croutons a flip and stir with a spatula every 10 minutes or so.

Step 5: Cool and Store

Let the croutons cool for 5-10 minutes. Store in an airtight container for up to a week, or freeze for longer storage.

 

vegan croutons on a vegan caesar salad with green tomatoes and kale

How to Use Your Homemade Croutons

Croutons are far more versatile than just topping salads. Here are some of my favorite creative ways to enjoy them:

  • Soup Topper: Add a handful to your favorite soup such as creamy tomato, or Pumpkin Chestnut Soup for a satisfying crunch.
  • A Salad Ingredients: Crunchy croutons are the perfect topping to a delicious salad like Caesar salad for the perfect crunch. 
  • Crunchy Snack: Croutons make a fantastic snack—especially when you add a sprinkle of nutritional yeast or vegan cheese!
  • Scrambled Eggs Boost: Stir croutons into scrambled eggs for a texture upgrade—like toast but with more flavor.
  • Half-Baked in Panzanella: Cut the cooking time in half and toss your lightly baked croutons into a fresh Panzanella salad for a chewy-crunchy bite.
  • Stuffing Upgrade: Use your homemade croutons for your next Thanksgiving stuffing for added flavor and texture.
  • Casserole Crunch: Sprinkle croutons on top of casseroles or mac and cheese before baking for a crispy, golden topping.

With these ideas, your homemade croutons will become a pantry staple for elevating everyday dishes!

Storing Homemade Croutons

To keep your croutons fresh and crunchy, here are two easy storage methods:

  • Room Temperature: Store leftover croutons in an airtight container at room temperature, and they’ll stay fresh for 5 to 7 days.
  • Freezing (My Favorite Method): For longer storage, freeze your croutons in a gallon-sized zip-top bag. Frozen croutons will stay fresh for up to 6 months, and you can toss them directly onto soups or casseroles straight from the freezer—they’ll crisp right up!

Both methods ensure you always have delicious homemade croutons on hand, ready to add crunch to your favorite dishes.

Using Frozen Croutons

When you’re ready to use your frozen croutons, remove them from the freezer and let them thaw at room temperature for about 10 minutes. 

They’ll regain their crispy texture, perfect for soups, salads, or snacking. If you want them extra crisp, pop them in a preheated oven at 350°F (175°C) for a few minutes, and they’ll be as good as freshly baked!

 

Avocado Oil in Cooking and Baking

Avocado oil is a heart-healthy option, rich in oleic acid, a beneficial unsaturated fat. Its standout feature is its ability to handle high heat, making it ideal for roasting, grilling, sautéing, and frying. 

Refined avocado oil has an impressive smoke point of 500°F, meaning it remains stable at temperatures that would cause other oils, like olive or sesame, to break down. This makes avocado oil one of the safest choices for high-heat cooking.

The American Heart Association emphasizes the health benefits of incorporating avocados into your diet, and avocado oil is a great way to enjoy those benefits in your everyday cooking.

More on Healthy Oils

While avocado oil is sometimes considered a specialty oil due to its higher price and availability, there are other excellent high-heat oils to consider. Canola, safflower, sunflower, and peanut oils all have smoke points of 450°F or higher, making them perfect for frying, stir-frying, and broiling. 

These oils are more budget-friendly and easier to find in most grocery stores, offering great alternatives for high-heat cooking without compromising on health benefits.

golden brown vegan croutons in white bowl

Like This Recipe?

If you enjoyed making these croutons, here are a few more recipes you may love:

Roasted Eggplant Salad: A savory, smoky eggplant dish paired with crisp vegetables and a tangy dressing—perfect for a hearty side or a light main course.

Strawberry Spinach Salad: A refreshing, nutrient-packed salad with sweet strawberries, crunchy nuts, and a zesty vinaigrette for a perfect balance of flavors.

Salad or soup is ready for consumption, those croutons will be ready to go!

golden brown vegan croutons in white bowl

Homemade Vegan Croutons Recipe

Make crunchy homemade vegan croutons that go with just about anything in under an hour!
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 5 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 6 serving
Calories 261 kcal

Equipment

  • Baking Sheet
  • large bowl
  • measuring cups and spoons
  • rubber spatula

Ingredients
  

  • 1 loaf day old crusty bread 16 to 20oz
  • 1/4 cup extra virgin olive oil use 1/4 to 1/3 cup depending on loaf size
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper

Instructions
 

Step 1: Prep Oven

  • Preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 2: Prepare Bread

  • Slice bread into bite-sized pieces. Add bread cubes to a large bowl. 

Step 3: Season and Coat

  • In a small bowl, whisk together the olive oil, salt, and pepper. For extra cheesy flavor, add nutritional yeast. For more garlic and herb Italian flavor add your favorite Italian seasoning such as garlic powder, oregano, basil, or thyme. 
    Pour the seasoned oil mixture over the bread pieces and toss until the bread is evenly coated.

Step 4: Bake

  • Spread coated bread cubes in a single layer evenly over a parchment paper-lined large baking sheet.
    In a pre-heated oven (350 degrees F), bake croutons for 30min until a toasty golden brown color. Give the croutons a flip and stir with a spatula every 10 minutes or so.

Step 5: Cool and Store

  • Let the croutons cool for 5-10 minutes. Store in an airtight container for up to a week, or freeze for longer storage.

Nutrition

Calories: 261kcalCarbohydrates: 35gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 789mgPotassium: 79mgFiber: 1gSugar: 3gVitamin A: 0.5IUCalcium: 35mgIron: 3mg
Keyword 5-ingredient
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Easy Vegetable Quinoa Recipe with Blueberries

Easy Vegetable Quinoa Recipe with Blueberries

Vegetable Quinoa Recipe with Blueberries

This vegetable quinoa bowl, packed with fresh ingredients like blueberries, tomatoes, and a zesty lemon Dijon dressing, is the perfect balance of flavor and health. The combination of sweet and savory ingredients makes it a refreshing and satisfying option for any meal.

Vegetable Quinoa Recipe With Blueberries in a white bowl and a white linen napkin

Why I Love This Recipe

Here are three reasons why you’ll love this recipe:

  1. Light and Refreshing: This dish is light and invigorating, making it a perfect choice for a revitalizing meal that leaves you feeling satisfied without being overly full.
  2. Nutrient-Dense: Packed with fresh vegetables, fruits, and whole grains, this bowl is brimming with essential nutrients, making it a nourishing choice for any meal.
  3. Ideal for Meal Prep: Easily prepare a large batch at the beginning of the week for convenient, healthy lunches or quick dinners. You can also boost its heartiness by adding proteins like soy curls, roasted chicken, or baked fish.

ingredients in vegetable quinoa recipe including blueberries, cucumber, tomato, lemon, parsley, and quinoa

Ingredients in Vegetable Quinoa Recipe with Blueberries

Here’s a closer look at the key ingredients that make this dish so vibrant and delicious:

  • Blueberry: Blueberries are in peak season during the summertime, making them a perfect addition to this dish.  
  • Quinoa: Quinoa can be cooked in vegetable or chicken broth for extra flavor. I typically use white quinoa because it highlights the vibrant colors of the veggies. Fun fact: quinoa is a complete protein, containing all nine essential amino acids.
  • Tomato: Any variety of tomato works wonderfully in this recipe, or mix different types to add a range of colors and flavors.
  • Cucumber: You can choose to de-seed the cucumber or leave the seeds in. For a crunchier texture, I prefer to remove the seeds.
  • Green Onion: I use green onions in this recipe to maintain a mild onion flavor that complements the sweet-tart blueberries. Chives are also a great option for a more delicate flavor.
  • Fresh Herbs: Fresh parsley is my choice for adding a burst of herbal freshness, giving the dish tabbouleh vibes.

The Simple Tabbouleh Dressing For This Veggie Quinoa Salad

This salad dressing is incredibly simple, and that’s part of its charm! I love making lemon vinaigrette for all sorts of summertime salads because it adds a vibrant, zesty flavor that complements fresh, seasonal produce perfectly.

  • Olive Oil: Use a high-quality olive oil for the best flavor. If you only have extra virgin olive oil, that’s perfectly fine too. Alternatively, avocado oil is another excellent choice for this dressing.
  • Lemon: Freshly squeezed lemon juice is key to this dressing. I always keep a few lemons on hand, either on the counter or in the fridge, for dressings, a lemon fizz, or to add a splash of flavor to dishes like pesto to prevent oxidation and browning.
  • Dijon Mustard: Adds a tangy depth of flavor and helps emulsify the dressing, creating a smooth and well-blended mixture.
  • Honey: Provides a touch of sweetness to balance the acidity and tang.
  • Kosher Salt and Black Pepper: Season to taste

Step-By-Step Instructions

Step 1: Cook the Quinoa

  • In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.

Step 2: Prepare the Dressing

  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.

Step 3: Assemble the Bowl

  • In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.

Step 4: Toss and Serve

  • Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.

Vegetable quinoa with hummus on a plate with crackers and cucumber

Pairings For Vegetable Quinoa Bowl

Enjoy this dish as a complete meal by adding your favorite protein on top, or serve it as a flavorful side at a potluck or party. It pairs well with a variety of foods—try it as part of a meze platter with hummus and falafel, or serve it alongside grilled seafood for a light, refreshing side.Enjoy this dish as a complete meal with some additional protein right over top or as a side dish to a potluck or party. Try it along side Grilled Shrimp with a Lemon Garlic Butter Sauce, or Air Fryer Chicken Wings.

Variations

You can easily customize this recipe by adding or omitting ingredients to make it your own.

  • Veggies: Include roasted vegetables such as butternut squash, sweet potatoes, red onion, broccoli florets, or red bell pepper for extra flavor and nutrition.
  • Nuts/Seeds: Add some crunch with pine nuts, almonds, walnuts, sunflower seeds, or pumpkin seeds.
  • Cheese: Mix in some goat cheese, feta cheese, or mozzarella for a creamy texture.
  • Whole Grains: Swap the quinoa for other whole grains like farro, amaranth, or brown rice if you prefer.
  • More Flavors: Enhance the salad dressing by adding garlic powder, lemon zest, a splash of vinegar, or a pinch of red pepper for an extra kick.

Vegetable Quinoa Recipe With Blueberries in a white bowl and a white linen napkin and wooden backdrop

More Healthy Bowl Recipes

Quick Chopped Greek Salad: A Trader Joe’s Harvest Blend Recipe

Healthy and Easy Southwest Quinoa Bowl Recipe

Greens and Ancient Grain Bowl

Vegetable Quinoa Recipe With Blueberries in a white bowl and a white linen napkin

Vegetable Quinoa Recipe with Blueberries

Sarah Harper MS, RD, LDN
Vegetable Quinoa Recipe with Blueberries is a delicious grain bowl packed with nutrition and flavor.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 313 kcal

Equipment

  • 1 large bowl
  • 1 rubber spatula
  • 1 Mason Jar with lid
  • 1 measuring utensils

Ingredients
  

Quinoa Blueberry Tabbouleh Salad

  • 1 cup dried quinoa
  • 1 ¾ vegetable broth
  • 1 cup blueberries
  • 1 cup diced tomato
  • 1 cucumber, seeded and diced
  • 2 green onions, thinly sliced
  • ½ cup fresh parsley

Dressing

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • kosher salt and pepper to taste

Instructions
 

Step 1: Cook the Quinoa

  • In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.

Step 2: Prepare the Dressing

  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.

Step 3: Assemble the Bowl

  • In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.

Step 4: Toss and Serve

  • Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.

Notes

For a vegan alternative, you can swap out the honey for maple syrup, which will add a similar touch of sweetness while keeping the recipe plant-based.

Nutrition

Calories: 313kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 30mgPotassium: 553mgFiber: 5gSugar: 11gVitamin A: 844IUVitamin C: 26mgCalcium: 68mgIron: 3mg
Keyword berry, healthy, vegetarian
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Creamy Cilantro Lime Vegan Coleslaw Recipe

Creamy Cilantro Lime Vegan Coleslaw Recipe

A Fun Twist on Classic Coleslaw!

This Vegan Coleslaw Recipe is the ultimate summer side dish. Moreover, it is the perfect for pairing for beans, tacos, and veggie burgers at your next summer cookout.

I prefer creamy coleslaw over vinegar-based versions, and this recipe fits the bill. By using coconut yogurt, I cut calories without sacrificing flavor, and the addition of citrus and herbs elevates the taste.

Coleslaw vegan in small bowl with large platter to the top left

Why You’ll Love This Healthy Coleslaw Recipe

  • Simple Ingredients: Easy to find and even easier to prepare.
  • Versatility: Pairs well with a variety of dishes.
  • Plant-Based: Dairy and egg-free, making it suitable for everyone.
  • Perfect for Groups: An ideal choice when cooking for a crowd.

This recipe offers a fresh take on traditional vegan coleslaw, making it a go-to favorite!

Cabbage Salad Ingredients

Bag of Coleslaw Mix: You can either use a store-bought coleslaw mix or make your own. For this recipe, I use green cabbage and carrots but feel free to experiment with other classic slaw ingredients like red cabbage, purple cabbage, or the crunchy white leaves from a napa cabbage. For a twist, try adding some shredded kale.

Corn: I typically use low-sodium canned corn, rinsed under cold water, but fresh or frozen corn works just as well. My absolute favorite is fresh corn on the cob, especially leftover from a previous meal. To prep corn on the cob, I slice off the kernels with a sharp knife on a cutting board. To minimize accidents, I like to break the cob in half, reducing the risk of corn slipping while cutting.

Onion: In this slaw, I prefer using spring onions. The mild, fresh flavor of the green onion complements the salad without overwhelming it. If you prefer, you can substitute with chives or red onion for a different flavor profile.

Jalapeños: I love the combination of spice and fresh flavor that jalapeños bring to this dish. If you prefer a milder slaw, you can swap out the jalapeños for poblano peppers, or for a more colorful and even milder option, use red, yellow, orange, or green bell peppers.

Note on Chopping Hot Peppers

After removing the seeds from the jalapeños, be sure to wash your hands thoroughly—like you just touched the dirtiest doorknob on earth! Scrub around and underneath your fingernails while singing “Happy Birthday” to yourself. This prevents the unpleasant experience of accidentally rubbing your eyes with capsaicin-covered fingers—trust me, I’ve learned the hard way. Alternatively, you can use kitchen gloves for added safety.

Optional Ingredient: Sunflower Seeds

Add some sunflower seeds for a delightful crunch and a boost of flavor.

ingredients of recipe. in a large mixing bowl shredded cabbage and other veggies are show, below are three green limes and fresh cilantro

Vegan Coleslaw Dressing Ingredients

When it comes to creamy salad dressings, yogurt-based options are my favorite, especially for a fresh and flavorful coleslaw. Homemade dressings are unbeatable in quality and taste, and this one is no exception. 

Here’s a breakdown of the ingredients:

  • Coconut Yogurt: For this Vegan Yogurt Cilantro Lime Slaw dressing, I use coconut yogurt, like the brand Cocojune. It adds a rich, creamy base with a subtle coconut flavor that pairs perfectly with the other ingredients.
  • Vegan Mayonnaise: Essential for achieving that classic, creamy coleslaw texture. It blends seamlessly with the coconut yogurt, enhancing the richness of the dressing.
  • Date Syrup: Made from pure dates, date syrup adds a natural sweetness that beautifully complements the spiciness of the jalapeño. If you don’t have date syrup on hand, pure maple syrup or brown sugar are great alternatives.
  • Lime: Lime juice pairs wonderfully with cilantro, corn, and jalapeños, adding a zesty brightness to the dressing. If you don’t have lime, extra vinegar or lemon juice will work as substitutes.
  • Vinegar: I prefer using apple cider vinegar or rice wine vinegar for a tangy kick that elevates the flavor of the coleslaw. The acidity balances the creaminess of the yogurt and mayo.
  • Salt & Pepper: Season to taste. Start with a small amount, and adjust after tasting the dressing. Remember, you can always add more salt and pepper later if needed, but you can’t take it out once it’s in!

Optional Ingredient: Dijon Mustard 

For an extra layer of flavor, try adding a bit of Dijon mustard. It introduces a subtle sharpness that complements the other ingredients.

creamy vegan coleslaw dressing in a 32oz mason jar

Prepping the Vegetables for This Creamy Vegan Coleslaw

To prepare the vegetables for this slaw, I rely on a combination of tools: a food processor, a sharp knife, and a cutting board.

For the cabbage and carrots, I use the shredding blade attachment on my food processor. This method creates perfectly shredded cabbage and carrots, giving the slaw an ideal texture and mouthfeel.

No Food Processor? No Problem!

If you don’t have a food processor, you can still make this slaw just as delicious. Before I owned one, I regularly made this recipe for various occasions. You can use a sharp knife and a sturdy cutting board to shred the veggies. For the carrots, a vegetable peeler works wonderfully to create thin ribbons or strips. Once peeled, I like to give the carrot strips a rough chop for a bit of texture.

Even when using a food processor for the cabbage and carrots, I still prefer to chop the remaining vegetables (like green onions, cilantro, and jalapeños) by hand with a knife. This gives me better control over the size and shape of the pieces, ensuring a balanced mix in every bite. I also like to include the jalapeño seeds for an extra kick of heat.

Once all the vegetables are prepped, simply toss them together in a large bowl, and your slaw is ready to go!

How To Make This Easy Vegan Coleslaw Recipe

After prepping your veggies, this recipe comes together in 4 easy steps!

  • Step 1: Prepare the Vegetables
    • In a large mixing bowl, combine the green cabbage, carrot, corn, spring onions, fresh cilantro, and jalapeno.
  • Step 2: Make the Dressing
    • In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, apple cider vinegar, date syrup, salt, and pepper until well combined.
  • Step 3: Combine
    • Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
  • Step 4: Chill and Serve
    • For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.

​Optional Toppings:

  • Add some toasted sunflower seeds for extra crunch or garnish with more fresh cilantro

Storing Leftovers

Store leftovers in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. In fact, this recipe stores exceptionally well; the flavors continue to develop and meld together over time, making the slaw even more delicious the next day. 

If you’re planning ahead, feel free to make it in advance—the flavors will be even more vibrant when it’s time to serve!

large platter of colorful vegan coleslaw with jalapenos, cilantro, corn, carrot, and green cabbage

Pairings For Homemade Coleslaw

This Coconut Yogurt Cilantro Lime Slaw brings a fresh twist to traditional coleslaw, making it a versatile and delightful side dish for various meals. I often whip up this recipe when I have an abundance of fresh cabbage—it’s the ideal complement to a wide range of plant-based and non-plant-based dishes.

Here are some of my favorite ways to enjoy this slaw:

Tofu or Plant-Based Tacos: Add a refreshing crunch to your tacos with this slaw, and don’t forget to pair it with a batch of my Watermelon Strawberry Margarita recipe!

Black Bean Burgers: This is the perfect side dish for some black bean burgers or other vegan burgers.

Vegan Side Dish Extravaganza: Make it a side dish dinner by pairing this slaw with other vegan favorites like vegan potato salad and my Black Bean Mango Salad

BBQ Tofu or Jackfruit Sandwiches: The bright flavors of this slaw are a perfect match for the smoky, savory notes of BBQ tofu or jackfruit sandwiches.

Bean Burritos: Tuck some of this slaw into a bean burrito for a burst of freshness.

More Vegan Side Dishes and Summer Recipes

Lemon Cucumber Salad: An Easy Lemon Cucumber Recipe

Quick and Easy Din Tai Fung Inspired Cucumber Salad

The Best Healthy Roasted Eggplant Salad Recipe

Burrata Caprese Salad Recipe with Cherry Tomatoes

Coleslaw vegan in small bowl with large platter to the top left

Cilantro Lime Vegan Coleslaw

Sarah Harper MS, RD, LDN
This Creamy Cilantro Lime Vegan Coleslaw is healthy, delicious, and satisfying. Enjoy this with some BBQ or a Fiesta with the family!
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Appetizer, Salad
Cuisine American
Servings 8 servings
Calories 194 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 mason jar or small bowl
  • measuring cups and spoons

Ingredients
  

Coleslaw

  • 1 head green cabbage, shredded
  • 3 carrots, shredded
  • 3 green onions, diced
  • 15.25 oz corn, drained and rinsed 1 can
  • 2 jalapenos, diced option to remove seeds and ribs for less heat
  • 1 cup cilantro, chopped or diced depending on preference

Salad Dressing

  • 1 cup coconut yogurt
  • cup vegan mayonnaise
  • 2 tbsp lime juice about 2 to 3 limes
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp date syrup optional
  • ¼ tsp Kosher salt
  • ¼ tsp ground black pepper

optional garnishes

  • green onion, diced
  • fresh cilantro

Instructions
 

Prepare the Vegetables:

  • In a large bowl, combine the green cabbage, grated carrot, corn, green onion, and chopped cilantro.

Step2: Make the Dressing

  • In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, date syrup, salt, and pepper until well combined.

Step 3: Combine

  • Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.

Step 4: Chill and Serve

  • For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.

Step 5: Optional Toppings

  • Add some toasted sunflower seeds, green onion, or fresh cilantro.

Nutrition

Calories: 194kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 168mgPotassium: 434mgFiber: 5gSugar: 10gVitamin A: 4295IUVitamin C: 56mgCalcium: 99mgIron: 1mg
Keyword easy
Tried this recipe?Let us know how it was!

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