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Florette Salads are made with sunshine


Vegan Salads That Are Actually Flavourful

Sugary, crispy, spicy, tangy—all the above! You’ll find every flavour you can think of in these vegan salads.

Tangerine Tossed Salad



Prep/Total Time: 40 min

Makes: 6 servings


  • 1/2 cup sliced almonds
  • 3 tbsp sugar, divided
  • 2 medium tangerines or navel oranges
  • 6 cups torn lettuce
  • 3 green onions, chopped
  • 2 tbsp cider vinegar
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper


In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice.

In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

Nutrition Facts

1 cup: 138 calories, 9g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 14g carbohydrate (11g sugars, 3g fibre), 3g protein.

Thai Salad with Cilantro Lime Dressing



Prep/Total Time: 33 min

Makes: 22 servings


  • 2 medium limes
  • 1 bunch fresh cilantro leaves, stems removed (about 2 cups)
  • 1 cup sugar
  • 1 Thai red chile pepper, seeded and chopped
  • 2 garlic cloves, halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups canola oil
  • 1 head Chinese or napa cabbage, finely shredded
  • 1 small head red cabbage, finely shredded
  • 1 English cucumber, chopped
  • 1 package (10 ounces) frozen shelled edamame, thawed
  • 2 medium ripe avocados, peeled and cubed
  • 1 cup shredded carrots
  • 3 green onions, sliced


Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream.

In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Kitchen Tips

You’ll be hard-pressed to find a more colourful salad than this. The creamy avocado dressing pairs perfectly with the crunchy vegetables. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 271 calories, 23g fat (2g saturated fat), 0 cholesterol, 69mg sodium, 16g carbohydrate (11g sugars, 2g fibre), 2g protein.

Sweet Corn-Tomato Salad



Prep Time: 15 min

Cook: 10 min. + chilling

Makes: 10 servings


  • 8 medium ears sweet corn, husks removed
  • 1 large sweet red pepper, chopped
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/4 cup coarsely chopped fresh basil


  • 1/2 cup canola oil
  • 1/4 cup rice vinegar
  • 2 tbsp lime juice
  • 1-1/4 tsp salt
  • 1/2 to 1 tsp hot pepper sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp grated lime zest
  • 1/4 tsp pepper


Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes and onion.

In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts

3/4 cup: 192 calories, 12g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 21g carbohydrate (9g sugars, 3g fibre), 3g protein.

Sweet Corn-Tomato Salad



Prep/Total: 25 min

Makes: 12 servings (1 cup each)


  • 7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
  • 3 medium zucchini, halved lengthwise and thinly sliced
  • 2 medium sweet yellow peppers, thinly sliced
  • 1/3 cup cider vinegar
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 1-1/2 tsp salt
  • 1 tbsp each minced fresh basil, parsley and tarragon


In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs. Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts

1 cup: 68 calories, 4g fat (1g saturated fat), 0 cholesterol, 306mg sodium, 8g carbohydrate (5g sugars, 2g fibre), 2g protein.
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    Vegan life is the best life.

      Well said!

    Love your tips guys. What about an article on how to grow salad leaves?