Healthy No-Cook Side Dish Recipe

Find healthy, delicious no-cook side dish recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Japanese Cucumber Salad

Rating: 4.4 stars 6
This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.

Quick Cucumber Kimchi

Rating: 4.18 stars 7
While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Green Salad with Edamame & Beets

Rating: 3.33 stars 6
This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Lemony Brussels Sprout Slaw

Rating: 5 stars 1
This Brussels sprout slaw is the perfect complement to any dish. The bright lemon dressing adds acidity and freshness, while nuts and dried fruit add texture.
By Virginia Willis

Purple Fruit Salad

Rating: 5 stars 2
Serve this refreshing fruit salad featuring juicy plums, grapes and berries on its own or with other colorblock fruit salads (like red, green and orange) for a fun, crowd-pleasing rainbow side dish.

Cucumber-Yogurt Salad

Rating: 5 stars 2
A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad also makes a tasty filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.

"Use a Spoon" Chopped Salad

Rating: 4.57 stars 8
When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul's request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

Carrot-Cucumber Salad

Carrot salads are refreshing, and this one--with cucumbers, red onion and a zesty cilantro-chili vinaigrette--is sure to become a new favorite. It's excellent served with grilled fish.

Peanut Butter & Cereal Banana Skewers

Rating: 5 stars 1
Sure, cereal with milk is great and all, but why stop there? Skewer banana halves on popsicle sticks and roll in your favorite cereal for a fun on-the-go breakfast, or freeze for a couple of hours to enjoy as a chilled treat.

Creamy Coleslaw

Rating: 4 stars 3
Red and green cabbage and bright orange carrots make a colorful, healthful combination. For an especially nutty flavor, use Savoy instead of regular green cabbage.

Massaged Kale Salad

Rating: 4.71 stars 16
Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start.

Use-a-Spoon Chopped Salad with Tomatoes, Cucumber, Red Onion & Kalamata Olives

This quick salad recipe features ingredients inspired by the Mediterranean, including Kalamata olives, cucumber and more. Serve alongside grilled fish or chicken for a refreshing side dish. This recipe was inspired by our popular "Use a Spoon" Chopped Salad from Paul Newman and Michel Nischan's former restaurant Dressing Room.
By Carolyn Casner
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Inspiration and Ideas

23 No-Cook Side Dishes for Summer
As the weather heats up, turn to one of these no-cook side dishes to stay cool.
Fresh Fruit Salad
Rating: Unrated 2
This refreshing fruit salad is a classic combination that will be the favorite at any potluck or cookout. Serve with a creamy yogurt dressing to take this side (or dessert) to the next level.

Simple Sauerkraut

Rating: 5 stars
1

Want to learn how to make sauerkraut at home? For this easy homemade sauerkraut recipe, choose fresh, firm heads of cabbage and use canning, pickling or kosher salt (not iodized salt). To be sure your cabbage-to-salt ratio is right for fermentation, start with as close to 5 pounds of untrimmed cabbage as you can. To ensure success, pack the cabbage mixture into the container as tightly as possible (eliminating any air pockets) and be sure it stays submerged in the brine at all times.