Do you have a cabbage obsession? If you don’t, you’re about to love this low-calorie superfood. Not only does it add texture and color, but also a subtle and humble flavor to your salads. For this salad recipe, though, we eliminated the lettuce and went straight to shredded cabbage for the base. It’s more of a slaw than a salad, but we aren’t about to debate the qualifications of a slaw versus a salad. The fact of the matter is that this recipe embraces fall ingredients and is quite delicious.

For this cabbage apple salad, you can use red or green cabbage, or a mix of both if you want more contrasting colors. The same can be said for the apples. You can use Granny Smith (green) apples, Fuji apples, Honeycrisp apples, or Red Delicious apples. Can’t decide which one to use? Use a combination of two or more apple varieties to establish sweet and tart flavors in this salad. The combination of cabbage, apples, walnuts, and sweeter dressing creates a lovely mix of sweet and savory flavors. Will you serve yourself on a separate plate or eat straight out of the salad bowl?

When it comes time to prepare the salad, you can choose to cut your ingredients uniformly or slightly different. You can thinly slice the apples, or you can cut them into matchsticks to be more similar to the shredded cabbage. Crumble the raw walnuts and then drizzle the dressing over everything. If you want to make this recipe more fall-themed, consider adding some dehydrated cranberries or pomegranate seeds. Dried cranberries are pictured, just FYI. Just make sure that the dehydrated cranberries are free of added sugars and preservatives.

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You have to keep your salads interesting if you want to keep your taste buds interested. A bland salad with the same ingredients and dressing is neither appetizing nor satisfying. In fact, you’ll probably seek out some more food shortly after eating it. That is why we recommend experimenting with different ingredients. Consider taking out leafy greens (even though we love them) and focus on a variety of other ingredients.

This salad takes inspiration from the classic Middle Eastern salad, which tends to have several variations from country to country. It is very simple, but the flavors are bright, powerful, and highly addictive. Plus, it is naturally rich in water-rich produce items, so eating it contributes to your overall water intake for the day.

Key Ingredients

Cucumber: Cucumber is a naturally detoxifying effect on the body, working to cleanse the liver. In addition to being a natural diuretic, cucumber also contains several integral nutrients, including vitamin C, vitamin K, magnesium, and potassium, among others.

Tomatoes: They are plump, juicy, and naturally rich in lycopene, beta-carotene, flavonoids, folate, potassium, vitamin C, and vitamin E. Studies indicate that tomatoes may help protect the skin, eyes, ones, and heart, in addition to helping reduce inflammation.

Basil: The classic pesto leaf has many purposes, and several health benefits to boot. Many researchers attribute basil’s health benefits to the diverse antioxidant profile. Basil works to reduce inflammation, enhance immune function, protect the liver, and regulate blood sugar.

Red onion: Not everyone enjoys onion in their salad, but they do work very well with the other ingredients in this specific salad. They have a diverse and rich nutritional profile, offering lots of fiber, potassium, vitamin C, B vitamins, and potassium, a mineral that aids cellular function, fluid balance, muscle contraction, and more. Researchers confirm that onions are an excellent source of antioxidants, containing at least 17 different antioxidant compounds, including anthocyanins.

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Making your own salad dressing can be intimidating. That’s especially true if you don’t know what ingredients to use. Do you just grab any oil off the grocery store shelf and use a vinegar at random? Do you even need oil and vinegar? The reality is that there is no blueprint for a salad dressing because they can be whatever you want them to be. For example, you can go the basic route and mix oil, vinegar, lemon juice, sea salt, and pepper and call it a day. Alternatively, you can blend together a bunch of herbs with water, lime, red pepper flakes, and other seasonings. Or, you can make this almond butter turmeric salad dressing that is reminiscent of a class Thai peanut sauce.

The great thing about making your own salad dressing is that you get to avoid high fructose corn syrup, disodium cuanylate, and other crazy ingredients in bottled dressings. Additionally, you get to avoid unhealthy saturated fats and sodium when you make your own dressing. In the case of this dressing, you have a lot of healthy fats and protein from the raw almond butter. That is the base, which provides a lovely nuttiness that complements the turmeric, ginger, garlic, and coconut aminos. If you want to add a little zest, feel free to squeeze half a lime into the dressing. We’ll leave that decision up to you, though. Lastly, you can use this dressing on salads, in raw vegan wraps, or as a dipping sauce for freshly cut vegetables.

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Quick, easy, delectable, and perfect for summer, this sweet peach dressing is going to blow your taste buds away. With only five ingredients (olive oil, lemon juice, fresh peach, agave nectar, and sea salt), it is essentially summery goodness in a jar. We give it a rave review, but your palate will ultimately be the deciding judge. Can this dressing make it to the top of your summer dressings list? You’ll just have to make it and find out, but hurry before peaches are out of season!

Making a summer salad? This is the dressing you’ve been looking for. It also differs from other dressings, in that most do not blend fresh seasonal fruit into them. Because it contains fresh peach, the lifespan is not nearly as long as a store bought dressing. In fact, you have to use this dressing within three days of making it, and that’s even when you store it in an airtight container in the fridge. Because the dressing has fresh lemon juice, you want to use a peach that is ripe. Riper peaches offer a sweeter flavor, which balances the acidic nature of the lemon.

Once you prepare the ingredients, add all of them to a blender and blend until smooth. Ideally, peel the peach, as this will make for a more pleasant eating experience. You don’t have to peel the peach if that is too much work. Instead, you can blend the unpeeled peach cubes with the rest of the ingredients and strain the blended mixture through a fine mesh sieve. That will get rid of any red peel flakes in the dressing.

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Some people have only ever had cooked beets. Typically, they come steamed or roasted, and it is during the cooking process that some of that earthy flavor disappears. You can be a fan of cooked beets, but so too can you be a fan of raw beets. You won’t be cubing beets and eating them raw or taking bites out of whole beetroot like an apple, though. By enjoying beets in their raw form, you reserve all of the nutrients, which can decrease during the cooking process.

Due to their firm texture, raw beets hold up impressively well in salads and slaws, especially when shredded or thinly sliced. This sweet and crunchy beet carrot slaw is highly addictive. Not only is this slaw packed with texture from the carrots and beets, but it is also naturally stunning and easy to prep. Make it ahead of time, and it will taste even better after marinating in the mint dressing. Due to its versatility, you can serve it as a salad, side dish, pile it on a grain bowl, or serve it inside a wrap.

The herbaceous dressing accentuates the earthy essence of beets and natural sweetness of carrots. We don’t want to sound like dressing snobs, but we will this time. This dressing is warming, slightly sweet, and a little tart. It has a touch of spice from the fresh ginger, raw garlic, and cumin, but the beets and carrots help create a pleasant balance.

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You have probably come across a recipe (or 10) that you absolutely love, but you are missing one or two ingredients. Maybe the recipe has a less-than-optimal ingredient, so you go on the hunt for a healthier substitute. Typically, that unhealthy ingredient is vegetable oil, but most people don’t know that that is even unhealthy. 

Why is it that so many people consider vegetable oil a healthy ingredient? Well, many people see words like “cholesterol-free” or “heart healthy” on the label. Unfortunately, vegetable oil tends to be highly processed and lacking in nutrients. On the other side of the coin, it is highly versatile, which is why you see it as an ingredient in salad dressings, baked goods, or general cooking recipes. 

Unlike actual vegetables, vegetable oils are not nutrient-dense whole foods. Canola, corn, soy, sunflower, and safflower oils are highly inflammatory because they are rich in pro-inflammatory omega-6 fatty acids. Omega-6s are not as chemically stable as other fats and they break down easily when exposed to light, heat, or oxygen. By the time these vegetable oils make it to your kitchen, the omega-6s have already been oxidized, and oxidized fats contribute to inflammation in the body. 

The Best Substitutes For Vegetable Oil For Salad Dressings

Make your salad dressings taste better and skip the extra additives and fillers when you replace vegetable oils with healthier options. You need a quality oil to pair with an acidic component, such as vinegar or lemon juice, for a great salad dressing. The following oils not only add better flavor to your dressings, but they also offer more health benefits. 

Pumpkin Seed Oil

Pumpkin seed oil exhibits a slightly nutty flavor profile, which is reminiscent of walnut or hazelnut oils. That makes it an excellent choice for salads, but you can also incorporate it into dessert recipes. Pumpkin seed oil also supports cardiovascular function. 

Flaxseed Oil

Need a boost of omega-3 fatty acids? Make flaxseed oil your next oil choice when making a salad dressing. Omega-3s have been linked to better brain and heart function! You can also use flaxseed oil as a topping for pasta dishes, but don’t incorporate it into the cooking process or it may impart an unpleasant flavor. 

The Best Substitutes For Vegetable Oil In Baked Goods

Need a healthier substitute for vegetable oil in your baking recipes? You don’t even have to use other oils! For example, you can use the following:

Applesauce

Applesauce is the way to go if you want to infuse your baked goods with more fiber and phytonutrients. This is a simple enough swap that works in everything from muffins to pancakes and beyond. Make sure to do your research about the ratio for how much applesauce to use when you sub it for vegetable oil. 

Mashed Bananas

Mashed bananas are not only great for banana bread, although they do make that bread 100% delicious. Bananas work as a vegetable substitute in almost any baked good and may help you reduce the sugar content in the recipe as well, due to their natural sweetness. Mashed bananas will add moisture to baked goods without vegetable oil, and the added fats may replace the need for excess sugar. 

The Best Substitutes For Vegetable Oil When Cooking

Vegetable oil is a neutral oil, meaning it doesn’t impart its flavor into whatever you are cooking. Other healthier oils, such as olive and avocado oils, may have stronger flavors that enhance what you’re cooking. 

Extra-Virgin Olive Oil

One of the most popular swaps for vegetable oil is extra-virgin olive oil (EVOO). Cold-pressed EVOO is the optimal choice and has powerful heart-healthy, anti-inflammatory effects. There is some debate about cooking with olive oil at high temperatures, so stick with low or medium temps for cold-pressed EVOO. 

Avocado Oil

Avocado oil is a great oil to cook with because it has a high smoke point. For this reason, you can use it with all sorts of dishes and preparations. Avocado oil also has high levels of lutein and oleic acid, both of which benefit heart and eye function. 

Sesame Oil

Typically used as a flavoring oil, sesame oil offers a unique nuttiness. In the right recipe, sesame oil can be a great replacement for vegetable oil. Just be mindful of the strong flavor. It can be a great oil to use on broccoli or green beans in the air fryer. Plus, it is naturally rich in an assortment of antioxidants.

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Do you regularly eat candy, rainbow-colored cereals, or packaged desserts? Whether you do or not, you may or may not know that the U.S. is making efforts to ban artificial food dyes by the end of 2026. Lots of foods, even the unexpected ones, could take on new colors under the plan from the U.S. Department of Health and Human Services (HHS) and the Food and Drug Administration (FDA).

A Plan To Get Rid Of Artificial Dyes

This plan urges major U.S. food manufacturers to halt the usage of two artificial colorings: Citrus Red 2 and Orange B. It also calls for the manufacturers to voluntarily give up six additional dyes by the end of 2026. Those dyes include:

• Yellow No. 5
• Yellow No. 6
• Blue No. 1
• Blue No. 2
• Red No. 40
• Green No. 3

Too long have major food producers fed American petroleum-based chemicals without their knowledge or consent. In fact, HHS Secretary Robert F. Kennedy Jr. announced that these poisonous chemicals offer zero nutritional benefits. They also pose serious, measurable threats to the health and development of children. Kennedy Jr. aims to put an end to that era. 

Although nutritionists and researchers agree that artificial food dyes offer no health benefits, the research linking these dyes to potential health risks is limited. Additionally, the existing research has been largely conducted on animals. For this reason, it is hard to say whether artificial dyes are dangerous. What is certain, though, is that these dyes do not improve health. They are replaceable and they are unnecessary and it benefits people to avoid them as much as possible. 

Unexpected Foods That Contain Artificial Dyes

Sure, you know that brightly colored gummy worms have zero nutritional value and they contain artificial dyes. What you may not know is that seemingly wholesome foods may also contain these dyes. We aim to highlight them below. 

Fresh Oranges

Are you shocked, or are you shocked? In the past, the FDA allowed companies to add Citrus Red 2 to the skins or oranges with the intention of making slightly greenish peels appear more orange. The peels of certain oranges may not become bright orange as they ripen, due to local climate conditions. For that reason, the FDA permitted the use of Citrus Red 2 to make the fruit appear more orange and perfectly ripe. 

Smoked Salmon

Fancy a bit of bagels and lox? When you buy salmon, or salmon fillets, the flesh is naturally orange. Well, smoked salmon can get its bright orange color from several dyes on the proposed ban list. Those dyes include Yellow No. 5 and No. 6 and Red No. 40. Some food manufacturers even use all three of those dyes, in addition to others, including Blue No. 1.

Salad Dressings

There are many bottled salad dressings, including French, Italian, and ranch, that may contain artificial dyes. It all depends on the manufacturer. For example, Kraft makes a French dressing that contains Yellow No. 5 and Yellow No. 6, while Hidden Valley’s Light Golden Italian Dressing contains Yellow No. 6. There are other dressings that contain Blue No. 1 as well as Yellow No. 5. 

Wasabi Peas

This is not everyone’s go-to snack, but they are highly addictive to a lot of people. They are crunchy and flavorful, but they happen to be vibrantly green, which is cause for concern. For example, Valued Natural Wasabi Peas contain Yellow No. 5 and Blue No. 1. Oregon Farm Fresh Snacks Willamette Wasabi Mix contains both of those dyes, in addition to Red No. 40 and Yellow No. 6. 

Trail Mix

If you know anything about the content that Dherbs publishes, we always warn people about dried fruit. Most dried fruit contains added sugars, preservatives, and dyes to keep it looking like the fresh version of the fruit. Varieties without added sugars or dyes tend to appear brown or less attractive to consumers. The same can be said for the dried fruit in several varieties of trail mix. For example, CJ’s Trail Mix contains Yellow No. 5, Yellow No. 6, Blue No. 1, and Red No. 40. Kirkland Signature Trail Mix sold at Costco contains those same artificial dyes.

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Oh, this salad is oh, so flavorful. It’s got everything you want from a recipe: spice, zest, acid, sweet, tang, and more in every bite. Besides the impressive and refreshing flavors, this salad offers a variety of colors and textures. That makes for a more enjoyable eating experience with the added benefit of getting the various antioxidant compounds from the different-colored ingredients. Don’t let the recipe make you think that this is difficult to make, either. It comes together in a matter of 10-15 minutes and truly showcases the flavor of mango.

Traditionally, Thai mango salad is made with green mango, which is shredded or thinly sliced and mixed with red onion, cilantro, peanuts, fish sauce, and lime juice. The green mango, which is unripe, takes a similar role to green papaya, which is also unripe. Green mangos have a firm, crunchy texture and are quite tart. That’s why they are common in chutneys or pickles. Because green mangos are not as readily available in your average grocery store, we elected to use ripe mangos, which offer a juicy sweetness that complements the kick and punch of the other ingredients. Additionally, we replace the peanuts with raw cashews and, for obvious reasons, we omitted the fish sauce.

We always support culinary creativity at all times. If you feel that you have a cleanse-approved ingredient that would work well with the ones in this salad, feel free to add it in. What we do encourage is that you maintain somewhat uniform cuts for the ingredients. Slice the cucumbers and mangos thinly and on a diagonal so that they can be similar to the thinly sliced onions. Lastly, we only included red pepper flakes, not Thai chilies, because we care about not burning your taste buds off!

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Sometimes you have a salad prepared, but there is no dressing in sight. Sure, you can whip up a quick apple cider vinaigrette in a matter of minutes, but sometimes your taste buds require something more elevated. Enter this cilantro lime dressing. The truth is that a salad dressing is 50% (if not more) of a salad. A terrible dressing will ruin a salad, no matter the salad ingredients. Not every dressing goes with every salad, though. Sometimes, though, you find a dressing that seems to go great with every salad recipe, and that is how we feel about this dressing.

The great thing about this cilantro dressing is that you can use it on a raw vegan salad, pasta salad, a bowl of quinoa, a marinade for wild caught fish, or as a dipping sauce for roasted vegetables. In a normal recipe, you’d see Greek yogurt or sour cream on the ingredient list. Because this is a raw vegan recipe, we used avocado to achieve the same creaminess that those ingredients would be used for. Additionally, we added some fresh jalapeño to kick up the spice just a hair. If you are a bit timid around spicy food, you can omit this ingredient. Curious about a little spice? De-seed the jalapeño and then add it to the blender with the rest of the ingredients.

With spring approaching, this is the perfect dressing to have in your pocket of recipes. It goes great with refreshing salads that have sweet, tangy, and slightly bitter ingredients. Because it has avocado, you’ll consume a lot of healthy fats along with your salad, which helps fill you up: a crucial thing to keep in mind if you are cleansing. Finally, make sure that you consume this dressing within three to four days for optimum freshness.

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This lemon dressing may be new to our website, but it is already an all-time favorite. It has unique lemon flavor, which makes for a zesty eating experience. Tempered by sweet agave nectar and herbaceous parsley, this dressing goes great with a variety of salad ingredients. Pour it over a combination of romaine lettuce, cherry tomatoes, cucumbers, and bell peppers, or over shredded cabbage, shredded carrots, mandarin segments, and green onion. We love when a dressing is versatile!

Whisk lemon juice, lemon zest, olive oil, mustard powder, sea salt, pepper, and fresh parsley in a small bowl and you have your dressing. Prefer a dressing that is a little smoother? Feel free to add all of the ingredients to a blender and blitz until smooth. The good news is that the preparation method doesn’t change the zesty, delicious flavor. There is just so much to love about his lemon dressing, and here are a few reasons why:

• Very easy to make: This dressing should not take you longer than five minutes to make. Plus, it only requires seven ingredients!
• Endless possibilities: Is your salad in need of a boost? This dressing will elevate any salad to a whole new level! If you don’t want to use it as a salad dressing, consider using it as a marinade for roasted or grilled vegetables or tempeh.
• Clean ingredients: Many store bought dressings contain a lot of problematic ingredients, namely saturated and trans fats, added sugars, excess sodium, and preservatives. These additives keep dressings shelf-stable for longer periods of time. Additionally, they tend to contain lower-quality oils and other ingredients to keep production costs down. This lemon dressing, however, contains simple, healthy ingredients that you can actually pronounce!

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