Sesame noodle salad combines cool noodles with crisp vegetables, cooked edamame and a ginger-sesame dressing. The strands should separate easily and carry a light, even coating. Cabbage and carrot provide crunch against the softer noodles.
Green lentils and roasted peppers make a substantial salad with smoky-sweet vegetables and a lemon-mustard dressing. Rocket and parsley give freshness against the earthy lentils. The peppers should be soft enough to fold through without tough strips of skin.
Mango, avocado and black beans create a salad with sweet fruit, creamy richness and a tender bean base. Lime and chilli keep the flavour lively, while red onion gives a crisp accent. The mango and avocado should stay in recognisable pieces.
Warm potato herb salad uses a mustard-lemon dressing instead of mayonnaise. Warm potatoes absorb some dressing, while parsley, dill and chives create a fresh finish. Capers provide salty bursts that should remain balanced against the mild potato.
Quinoa and edamame give this salad two distinct tender textures, with cucumber and carrot adding crunch. Ginger, lime and sesame form the dressing. The quinoa should be loose and cool enough that the vegetables stay crisp.
Aloo tama with black-eyed peas combines potato, fully cooked fermented bamboo shoots and tender beans in a tangy Nepali-style broth. Fermented bamboo gives the dish its characteristic sour aroma; cumin, ginger and tomato support that flavour rather than covering it with heavy cream.
This vegan village-style salad brings together ripe tomatoes, cucumber, green pepper, onion and olives with oregano dressing. Optional vegan feta adds a salty accent. The vegetables should remain chunky and juicy, with a small amount of dressing at the base.
Shredded green papaya, beans, tomatoes, peanuts and a lime-chilli dressing create a crisp vegan Thai salad with sweet, sour, salty and spicy balance.
Beetroot, orange and walnut salad balances earthy roasted beetroot with juicy citrus and crisp toasted nuts. Rocket adds a peppery note, while mustard dressing connects the sweet and acidic components. The beetroot should be tender enough to cut cleanly.
This tabbouleh is herb-led, with finely chopped parsley and mint around a modest amount of bulgur. Tomato, cucumber and pomegranate bring juiciness and small sweet-sour bursts. The salad should taste fresh rather than like a large bowl of grain.
Carrot-chickpea tahini salad combines crisp grated carrot with soft cooked chickpeas and a creamy lemon-sesame dressing. Mint and parsley brighten the mixture, while toasted pumpkin seeds provide a dry crunch.
Kolokasi is the Cypriot name for edible taro. This traditional-style recipe braises food-grade taro with tomato and celery until completely tender, finished with lemon and parsley.
Pourgouri is a tomato-flavoured bulgur pilaf with a tender, separate grain texture. Onion and tomato paste give the base depth, while the bulgur absorbs the cooking liquid. A covered rest allows moisture to distribute before fluffing.
This louvi bowl combines cooked black-eyed beans with courgette and leafy greens, finished with olive oil and lemon. The beans should remain tender and recognisable, while the vegetables provide freshness and lightness. Capers add a small briny accent.
This vegan mapo-style tofu uses finely chopped mushrooms for savoury depth in a chilli-bean sauce. Sichuan pepper supplies a tingling finish, while tofu contributes soft, substantial cubes. The sauce should coat the tofu without becoming a stiff starch gel.
These Sichuan-style green beans have blistered surfaces and tender centres, with garlic, chilli and a little tingling pepper. The cooking method concentrates bean flavour before the finishing sauce is added. They should not sit in a deep, wet sauce.
Aubergine in garlic sauce should have a soft, almost creamy centre beneath a glossy savoury-sour coating. Garlic and ginger provide the main aroma, while a small chilli addition gives warmth. The aubergine must be fully tender before the sauce is considered finished.
Crisp tofu in a soy-ginger glaze makes a satisfying rice bowl with broccoli. The thin cornflour coating provides texture, while the reduced sauce brings sweet, salty and acidic notes. Timing the final toss matters because the coating softens as it sits in the glaze.
