Perfect Potluck Vegan Salads

Learn how to make salads that are more than just lettuce and vegetables, that will impress your friends and family.
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  • Lectures 36
  • Length 1 hour
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
    30 day money back guarantee!
    Available on iOS and Android
    Certificate of Completion
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About This Course

Published 9/2015 English

Course Description

Whether you are already vegan, interested in what vegans eat or just want some new salad recipes, this course is for you. Vegans get the bad rap of eating "rabbit food." This course will show you how to transform vegetables into delicious salads that are good enough to take to a potluck or cookout. There are a few salads that have greens as the base, but many of the recipes feature the beans, grains and pasta that make a heartier salad.

You may be thinking, "Aren't all salads vegan?" Actually, no they aren't--especially when they are made with traditional ingredients. Salads like caesar salad, potato salad, and macaroni salad fall in this category. I've created vegan versions of these salads in this course. I've also created a dressing/dip that is a great ranch dressing substitute.

If you're curious, don't hesitate to enroll in this course and learn how to make these delicious, satisfying salads!

What are the requirements?

  • You should already be comfortable chopping vegetables and measuring ingredients

What am I going to get from this course?

  • Take simple ingredients and turn them into satisfying, colorful salads
  • Make flavorful versatile dressings
  • Make vegan versions of salads and dressings that are traditionally made with egg-based mayonnaise
  • Gain the confidence to make something for a social event that will be readily accepted

What is the target audience?

  • This is course is for anyone who is open to making vegan versions of many types of salads
  • This course is not for anyone who follows a strict oil-free diet

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Introduction
00:56

What to expect from this course.

02:09

Learn how to replace non-vegan ingredients for the salads in this course.

00:58

Learn how to press tofu without a tofu press.

Section 2: Grain and Bean Salads
01:06

Chickpeas really shine in this simple salad. You can eat this on it's own or even on top of greens.

Balsamic Chickpea Salad Recipe
1 page
01:39

This recipe turns plan rice into something special. The combination of the lime, mango and jalapeño will make your taste buds sing!

Rice Salad Recipe
1 page
Section 3: Pasta Salads
01:13

This traditional macaroni salad was easily "veganized" with a simple mayo substitution.

Macaroni Salad Recipe
1 page
01:15

This is the perfect pasta salad for your summer celebration! It's quick, easy and flavorful. What more can you ask for?

Simple Pasta Salad Recipe
1 page
01:21

Udon noodles form the base of this recipe, but could be easily substituted with thick rice noodles. The peanut sauce is also very versatile and can be used with anything or own its own as a dipping sauce.

Udon Noodle Salad Recipe
1 page
Section 4: Tofu Salads
01:12

If you miss eggs, this vegan egg salad will hit the spot. Thanks to Indian black salt and tofu, you get the taste and texture of eggs in this salad.

Tofu "Eggy" Salad Recipe
1 page
Section 5: Vegetable Salads
02:09

If you grew up eating creamy, sweet potato salad, you absolutely must try this recipe! It was so good it took me back to my childhood.

Southern Potato Salad Recipe
1 page
01:30

What's simpler than some chopped veggies and a tasty vinaigrette? Not much. Make this for your next cookout or potluck!

Summer Chopped Vegetable Salad Recipe
1 page
01:17

This is my Ukrop's (now Martins…) knock off marinated cucumber salad. It's always been one of my favorites. Try it! I think you'll like it.

Marinated Cucumber Salad Recipe
1 page
03:15

Always a favorite at our family dinners, this Zesty Marinated Vegetable Salad is simple yet full of flavor. Your guests won't guess that it most of the vegetables come from a can. Be sure to rinse and drain them really well and you'll have nothing to worry about. If you're serving a large crowd, you'll probably want to double this recipe.

Zesty Marinated Vegetable Salad Recipe
1 page
01:43

Somehow kale has become “all the rage.” Kale chips are popping up all over the place. People are blending it in green smoothies. We can't get enough of this nutritional powerhouse. Here's another way you can enjoy kale…raw! Watch my video below and watch it transform.

Massaged Raw Kale Salad Dressing
1 page
Section 6: Dressings and Toppings
01:07

You can now enjoy a creamy dip for your carrot sticks or potato chips at parties! This recipe takes minutes to throw together. Add enough non-dairy milk to make it thinner and you have a delicious dressing too.

Creamy Veggie Dip/Dressing Recipe
1 page
01:09

This salad dressing is one of my favorite things about going to a Japanese Steakhouse (or Hibachi Grill). The salad itself was always very simple: iceberg lettuce, carrots, tomato and cucumbers. It's funny how no one eats iceberg lettuce anymore when growing up, that's all I ate.

Hibachi Ginger Dressing Recipe
1 page
01:39

Salads in jars have been popular for some time. Check out Pinterest for all the inspiration you could ever want. The only rule is to put the wetter ingredients on the bottom so it's away from the lettuce. You don't want that to wilt. I like keeping my dressing separate, but lots of people put theirs in the bottom of the jar.

Agave Mustard Dressing Recipe
1 page
Vegan Caesar Salad with Homemade Croutons
02:21
Vegan Caesar Dressing Recipe
1 page
Homemade Vegan Croutons Recipe
1 page
01:23

These candied walnuts are perfect on a salad or even as an appetizer.

Candied Walnuts Recipe
1 page

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Instructor Biography

Michelle Johnson, Producer at Vegan Cooking with Love

I started making cooking videos just a short while ago on YouTube in April 2012 - Vegan Cooking with Love. I quickly realized that I had a lot to learn in order to produce videos that met my standards. After months of studying and analyzing other videos, I discovered the keys to producing high quality cooking videos on YouTube as a solo producer. Since I improved my production quality, my views have skyrocketed and I have over 10,000 subscribers for my channel. It is not uncommon for people to leave comments on my channel thanking me for taking the time to produce quality videos.

I'm excited to finally share what I've learned so that together we can make YouTube a place where quality trumps quantity.

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