Plant-based Side Dishes

Japanese Spinach Salad (Horenso Goma-ae)

Easy Miso Eggplant Recipe (Air Fryer)

Japanese Cabbage Side Dish (Yamitsuki Cabbage)

Wakame Salad with Wafu Dressing

Japanese Cucumber Salad (Sunomono 酢の物)

Vegan Millet Recipe in Saffron Broth

Japanese Pickled Cabbage (Tsukemono漬物)

Farro Kale Salad

Purple Kale Millet Salad

Korean Bellflower Root Side Dish – Doraji Muchim [도라지무침]

Vegan Quinoa Salad

Garlic Rosemary Roasted Beefsteak Tomatoes

5 Bean Salad [Vegan]

Kale Salad with Avocado

Baked Tempeh Salad

Courgette Salad with Fennel and Citrus

Tomato Artichoke Salad

Little Gem Salad with Vegan Ranch Dressing

Cucumber Finger Lime Salad

Watermelon Panzanella Bread Salad

Panzanella (Tomato and Bread Salad Recipe)

Tricolour Quinoa Salad with Roast Vegetables

Vegan Hummus and Falafel Salad

Vegan Couscous Salad with Blistered Tomatoes

Vegan Broccoli Salad [No Mayo]

Mushroom and Water Chestnut Salad (Vegan Lettuce Wraps)

Roasted Radish Salad with Cauliflower

Silken Tofu Recipe with Fried Garlic and Black Beans

Swede Mash and Fried Garlic

Kachumber Salad [Authentic Indian Salad]

Korean Cucumber Salad – Oi Muchim (오이무침)

Korean Radish Salad – Musaengchae (무생채)

Korean Spinach Side Dish – Sigeumchi Namul (시금치나물)

Korean Soybean Sprout Side Dish – Kongnamul Muchim (콩나물 무침)

Salad with Heirloom Tomatoes and Asparagus

Grilled Broccolini Salad and Barley

Salad with Persimmons and Beetroot Dressing

Charred Corn Avocado Salad with Roasted Red Onions

Salt and Pepper Tofu with Sweet Chilli Jam

Saltbush, Purple Beans and Garlic Oil