Vegetables, take a bow. These vegan salads celebrate the best of the season’s produce in the freshest way possible, and in good company with hersb, grains and flavoursome dressings.
NOTE: For recipes involving soy sauce, be sure to use a vegan brand such as Kikkoman, as some brands include fish sauce. Similarly, for recipes involving chicken stock, use a vegan-friendly option. Massel’s vegan-based stocks are available at most supermarkets.
Toasted corn and spelt with miso dressing
Freekeh and shaved cauliflower salad with herb dressing
Char-grilled capsicum salad with sherry vinaigrette
Tomato and mixed-grain salad with black garlic dressing
Automata’s radicchio salad with blistered grapes, shallot and za’atar
Dave Pynt’s radish and butter lettuce salad
Eggplant, tofu and sugarsnap peas with ginger and soy dressing
Caramelised pumpkin, corn and lentil bowl
Cauliflower, pomegranate and quinoa salad
Beetroot salad with sweet and sour dressing
Osteria Illaria’s grilled fennel and asparagus salad
Beetroot and orange salad with sumac dressing
Charred lettuce and pea salad with charred lemon dressing
Cauliflower steaks with grain salad and spiced dressing
Barley and seaweed salad with cucumber and sesame
Africola’s curried young coconut salad with sorrel
Simple tomato and onion salad with vincotto dressing
Finger fennel with farro and curry dressing
Tabbouleh of spring beans, seeds and nuts
Radish, pear and seaweed salad with miso dressing
Yemenite pickled cabbage and chickpea salad
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