17 Classic Salads That Got Passed Down Without Notes

Some salads don’t need recipes—they just keep showing up at family tables because they work. These 17 classic dishes were likely passed down in memory, not measurements. They’re built around bold textures, simple prep, and flavors that hold up next to anything else on the plate. If it’s fresh, crunchy, or creamy, it’s probably in here.

A plate of broccoli slaw with a dressing on it. — Broccoli Slaw Salad. Photo credit: Little Bit Recipes.

Zucchini Noodle Salad

Zucchini Noodles are a chilled mix of spiralized zucchini, lemon juice, herbs, and grated parmesan. It takes about 20 minutes to make and tastes fresh, tangy, and lightly savory. The main ingredients are zucchini, olive oil, lemon, and cheese. The salad stays crisp and holds flavor well after chilling.
Get the Recipe: Zucchini Noodle Salad

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad mixes raw sprouts, apple slices, red onion, and a light vinaigrette. It is made in about 20 minutes and tastes sharp, slightly sweet, and crunchy. Brussels sprouts, apple, onion, and lemon juice are the main ingredients. It holds up in the fridge and doesn’t get soggy fast.
Get the Recipe: Shaved Brussels Sprouts Salad

Rubbed Kale Salad with Parmesan

Rubbed Kale Salad with Parmesan uses tenderized kale, lemon, garlic, and shaved parmesan for a hearty, bold-flavored bowl. It’s ready in about 15 minutes with kale, oil, lemon juice, and cheese as the base. The texture is soft but still structured, with a savory finish. It tastes richer than most raw salads.
Get the Recipe: Rubbed Kale Salad with Parmesan

Tomato Burrata Salad

Tomato Burrata Salad combines fresh tomatoes, burrata cheese, basil, and balsamic glaze in under 10 minutes. The ingredients include tomatoes, burrata, olive oil, and vinegar, and it’s best served cold. The flavor is creamy, bright, and slightly tangy. It works as an appetizer or light meal.
Get the Recipe: Tomato Burrata Salad

Summer Orzo Salad

Summer orzo pasta salad in a while serving bowl on a whitewashed background next to a bowl of green beans. — Summer Orzo Salad. Photo credit: Renee Nicole’s Kitchen.

Summer Orzo Salad tosses orzo pasta with cucumber, tomato, lemon juice, and herbs in about 25 minutes. The key ingredients include orzo, fresh veggies, and a light oil-based dressing. It’s soft with a bit of crunch and tastes light and clean. It travels well and doesn’t wilt easily.
Get the Recipe: Summer Orzo Salad

Veggie Couscous Salad

Veggie Couscous Salad is a fast, colorful side dish made with pearl couscous, bell peppers, cucumbers, and lemon vinaigrette. It takes 20 minutes to make and includes couscous, olive oil, lemon juice, and vegetables. The texture is tender, with a crunch from the chopped produce. The vinaigrette is mild but fresh, with citrus to keep it sharp.
Get the Recipe: Veggie Couscous Salad

Coronation Chicken Salad

Coronation Chicken Salad blends cooked chicken with curry powder, mayo, and raisins for a creamy, lightly spiced mix. It takes about 30 minutes and uses chicken, curry, dried fruit, and yogurt or mayo. The texture is soft, with small chew bites. The flavor is slightly sweet and mellow.
Get the Recipe: Coronation Chicken Salad

Green Bean Tomato Salad

Green beans and tomatoes on a white plate. — Green Bean Tomato Salad. Photo credit: Little Bit Recipes.

Green Bean Tomato Salad tosses blanched green beans with halved cherry tomatoes, red onion, and a light dressing. It’s done in 20 minutes with beans, tomatoes, oil, and vinegar. The beans stay crisp, and the tomatoes add mild sweetness. The flavor is fresh, tangy, and a little peppery.
Get the Recipe: Green Bean Tomato Salad

Moroccan Pearl Couscous Salad

Moroccan Pearl Couscous Salad is a filling salad made with large couscous, chickpeas, dried fruit, and warm spices. It’s made in about 30 minutes and features couscous, cinnamon, cumin, and raisins. The texture is soft with chewy, sweet, and savory elements. It tastes layered and balanced with a warm spice profile.
Get the Recipe: Moroccan Pearl Couscous Salad

Kale Apple Salad With Creamy Poppy Seed Dressing

A bowl of kale salad on a wooden table. — Kale Apple Salad With Creamy Poppy Seed Dressing. Photo credit: At the Immigrant’s Table.

Kale Apple Salad with Creamy Poppy Seed Dressing pairs tart apple slices and kale with a tangy, slightly sweet dressing. It’s ready in about 20 minutes using kale, apple, Greek yogurt, and poppy seeds. The texture is crisp and creamy without being heavy. It holds up well if made ahead.
Get the Recipe: Kale Apple Salad With Creamy Poppy Seed Dressing

Fried Halloumi Salad

Fried Halloumi Salad tosses golden-fried cheese with lettuce, cucumbers, and tomato in about 25 minutes. The ingredients include halloumi, fresh vegetables, and a simple dressing. The texture is crunchy and chewy, with salty bites from the cheese. It’s savory enough to count as a full meal.
Get the Recipe: Fried Halloumi Salad

Faux Potato Salad

A white bowl of potato salad with mayonnaise. — Faux Potato Salad. Photo credit: Low Carb – No Carb.

Faux Potato Salad swaps potatoes for cauliflower, keeping the creamy texture with fewer carbs. It uses cauliflower, mayo, mustard, and celery, and it’s done in 25 minutes. The flavor is tangy, rich, and a little smoky depending on seasoning. It chills well and holds together like the original.
Get the Recipe: Faux Potato Salad

Citrus Asparagus Couscous

Citrus Asparagus Couscous combines chopped asparagus, orange zest, and couscous in a bright, citrusy mix. It’s made in about 30 minutes with couscous, orange, asparagus, and fresh herbs. The texture is soft with firm asparagus bites. It tastes refreshing with a citrus note that stands out.
Get the Recipe: Citrus Asparagus Couscous

Fennel And Mango Slaw

Overhead of fennel mango slaw in bowl. — Fennel And Mango Slaw. Photo credit: At the Immigrant’s Table.

Fennel and Mango Slaw slices fresh fennel and ripe mango into thin strips, tossed with lime juice and chili flakes. It comes together in 15 minutes using just five ingredients. The flavor is sweet, crisp, and slightly spicy. It feels cool and crunchy with each bite.
Get the Recipe: Fennel And Mango Slaw

Greek Quinoa Salad

Quinoa salad in a brown bowl, garnished with pita bread. — Greek Quinoa Salad. Photo credit: Renee Nicole’s Kitchen.

Greek Quinoa Salad mixes cooked quinoa with cucumbers, tomatoes, olives, and feta in a lemony dressing. It’s ready in 25 minutes and includes quinoa, feta, olives, and red onion. The flavor is sharp, salty, and clean. It holds up well for meal prep or potlucks.
Get the Recipe: Greek Quinoa Salad

Hot And Sour Shredded Napa Cabbage Salad

Hot and Sour Shredded Napa Cabbage Salad uses vinegar, sesame oil, and chili to flavor thin-cut cabbage. Made in 20 minutes, it includes napa cabbage, vinegar, soy sauce, and red pepper flakes. The flavor is bright, sour, and just a little spicy. It’s crisp, cold, and great as a side.
Get the Recipe: Hot And Sour Shredded Napa Cabbage Salad

Broccoli Slaw Salad

Broccoli Slaw Salad mixes shredded broccoli stalks with carrots, dried cranberries, and sunflower seeds in a creamy dressing. It takes about 15 minutes to prep, and no cooking is required. The texture is crunchy and chewy, with pops of sweetness. It’s simple, fast, and always goes quickly.
Get the Recipe: Broccoli Slaw Salad