This post may contain affiliate links. Please read our disclosure policy.
These Thanksgiving salads and veggie sides bring crisp apples, colorful roasted vegetables, and savory sesame and ginger dressings to the holiday table. From lemon tahini cauliflower to crunchy cabbage salads, there’s plenty to enjoy alongside turkey, stuffing, and mashed potatoes.
Whether you’re hosting or bringing a dish, I’ve included what you can prepare ahead, what to pack separately, and what to finish before serving. Some taste even better the next day; others just need a quick toss or warm-through when you arrive.
Choosing What To Bring
Make it the day before: Korean carrot salad, Korean cabbage salad, carrot-celery slaw, or Japanese potato salad.
Prep ahead and toss before serving: Napa cabbage salad with apple, Napa cabbage slaw, or Asian chopped salad.
For a bigger crowd: Roasted cauliflower, roasted beets and carrots, or maple Brussels sprouts.
Hosting at home: I prefer serving the enoki mushroom salad at home because it holds more moisture.
These are my picks when I want a big platter for a crowd. You can double or triple the recipes, using extra sheet pans or batches so the vegetables have room to roast. Pack the finishing sauces separately and add them when you’re ready to serve.
1
Roasted cauliflower with lemon tahini sauce
5 from 23 votes
Golden cauliflower, creamy lemon tahini sauce, toasted pine nuts, and arugula make this a hearty vegetable salad with plenty of texture.Prep and bring: Make the sauce and cut the florets a day ahead, then roast on the day of serving. Pack the sauce, cauliflower, and toppings separately; assemble the platter before serving warm or at room temperature.
Sweet, caramelized beets and carrots with nutty sesame dressing add beautiful color to a Thanksgiving spread. I’ve brought this dish to holiday gatherings because the roasted vegetables travel well without releasing much extra moisture.Prep and bring: Pack the roasted vegetables separately from the dressing. Give them a quick warm-through in the oven when you arrive, then add the dressing and garnishes.
These browned Brussels sprouts have tender centers and a bright maple-lemon finish. The lemon balances the sweetness and makes them especially good alongside richer holiday dishes.Prep and bring: I pack the cooked sprouts and finishing sauce separately, warm the sprouts through, then toss with the sauce before serving. For a larger batch, use the oven instructions in the recipe notes.
These salads add a fresh, crunchy bite between the warmer dishes. The Korean carrot and cabbage salads are especially good made the day before, while the raw cabbage salads stay crispest when dressed at serving time.
Tip
My packing tip for shredded vegetables: Wash and drain them well, then pat away excess water. Line a large food container with a dry paper towel, add the vegetables, and lay another dry paper towel on top before sealing and refrigerating. A little moisture is fine—you just don’t want the vegetables soaking wet. Remove the towels before assembling the salad.
4
Napa cabbage salad with apple
5 from 1 vote
Crisp apple, almonds, edamame, and creamy miso sesame dressing give this cabbage salad a sweet, savory crunch. It’s a refreshing match for roasted meats and buttery sides.Prep and bring: Pack the shredded cabbage, apple, toppings, and dressing separately. Toss just before serving; follow the recipe’s brief saltwater soak for apple slices if you cut them ahead.
Garlicky carrots with a little heat bring bright color and bold flavor to the table. You can leave out the chili flakes for a milder version.Prep and bring: I recommend making this a day ahead—the carrots become more flavorful as they sit. Pack the finished salad in a sealed container and serve slightly chilled.
Thinly sliced green cabbage gets a quick steam before being tossed with garlic, sesame, vinegar, and crushed seaweed. It’s light, savory, and easy to serve alongside a big holiday meal.Prep and bring: Make it the day before so the seasoning has time to settle into the cabbage. It travels well in a sealed container and tastes delicious slightly chilled.
Radicchio adds beautiful color and a gentle bitter bite to this slaw, while almonds and ginger miso dressing bring crunch and savory flavor.Prep and bring: Shred, wash, and dry the vegetables a day ahead, then use my paper-towel packing method above. Bring the dressing and toppings separately and combine before serving.
Lightly blanched carrots and celery stay crunchy in a simple ginger, garlic, and sesame seasoning. These familiar Thanksgiving vegetables make a lovely lighter side.Prep and bring: Make it the day before and let it chill overnight. It develops more flavor as it sits and doesn’t turn as watery as some raw vegetable salads.
Chopped bok choy, carrots, toasted almonds, and crispy noodles make every bite crunchy. Creamy sesame dressing brings everything together.Prep and bring: Pack the vegetables and dressing separately, with the noodles and almonds in their own dry container. Toss with dressing before serving, then add the crunchy toppings last.
These green salads offer three different textures: tender massaged kale, crisp blanched bok choy, and soft spinach with sesame sauce.
10
Chopped kale salad
4.95 from 19 votes
Thinly sliced kale, snow peas, avocado, and citrus zest come together with a gingery sesame-balsamic dressing. The hearty leaves give this salad enough texture to sit comfortably beside the roasted dishes.Prep and bring: Wash, dry, and slice the kale ahead and make the dressing separately. Massage and assemble before serving, adding the avocado last.
Quickly blanched baby bok choy makes a beautiful green platter with creamy toasted sesame dressing. It’s simple, nutty, and pleasantly crisp.Prep and bring: Blanch and cool the bok choy a day ahead, then gently squeeze out the excess water. Refrigerate and pack separately from the dressing; spoon the dressing over before serving.
Tender spinach with sesame sauce is a simple chilled salad that adds greens without taking up oven space. Choose the creamy roasted sesame dressing or the tahini-based sauce in the recipe.Prep and bring: This is another salad I recommend preparing a day ahead. Squeeze the blanched spinach well so excess water won’t dilute the sauce, then refrigerate until needed.
Choose savory mushrooms for something bold and tangy, or creamy Japanese potato salad for a hearty side you can finish ahead.
13
Thai mushroom salad
4.50 from 2 votes
Browned mushrooms, fresh herbs, and a zesty dressing give this salad plenty of savory flavor. Toasted rice powder adds its signature nutty crunch.Prep and bring: Brown the mushrooms on the stovetop first to cook off their moisture. Pack the toasted rice powder separately and add it just before serving so it keeps its texture. This salad is delicious at room temperature.
Enoki mushrooms and spinach are tossed with a garlicky, tangy dressing and finished with roasted peanuts. It’s a Chinese-style cold-tossed salad with plenty of texture.Best for hosting at home: This one holds more moisture than the other mushroom salad, so it’s the dish I’d choose when I’m hosting. Drain and squeeze the vegetables well, then add the peanuts before serving.
Creamy, roughly mashed potatoes and crunchy vegetables make this a comforting addition to a holiday spread. I’ve brought it to many gatherings—it stores beautifully and tastes so good the next day.Prep and bring: Make and assemble it a day ahead, or up to two days ahead as noted in the recipe. Keep it chilled for transport and serve cold.
For more ideas beyond the holiday table, browse my Asian salad recipes for crisp slaws and dressed greens, or explore my side dish recipes for more ways to cook your favorite vegetables.
