recipes

60 Memorial Day Side Dishes That Eclipse the Mains

Crunchy slaws, salads, pickles, and more sides that might outshine those juicy burgers you've got on the menu.
Image may contain Dish Food Meal Plant Platter and Vegetable
Alex Lau

Sometimes Memorial Day sides are an afterthought. Too often we're preoccupied with GRILLED MEAT or whatever we're making for Memorial Day dessert. But in the excitement for a juicy burger or strawberry shortcake, it's important to remember that vegetables exist. And that they're delicious. Below, you'll find watermelon salads, creamy-crunchy slaws, so many ways to cook asparagus, and more, each idea poised to steal the thunder at your holiday weekend cookout.

Get more Memorial Day recipes here →

  • Image may contain Animal Seafood Food Lobster Sea Life Dish Meal Plant Fries and Bowl
    Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen
    1/60

    Grilled Carrots With Avocado and Mint

    You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

    View Recipe
  • Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
    2/60

    Antipasto Salad

    A no-cook summer salad with a lemony, garlicky dressing. And salami.

    View Recipe
  • Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou
    9/60

    Chile-Garlic Cucumbers

    Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.

    View Recipe
  • PHOTO BY ALEX LAU, FOOD STYLING BY ANDY BARAGHANI
    10/60

    Tomato Salad With Pine Nuts and Pomegranate Molasses

    The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

    View Recipe
  • Photo by Alex Lau, food styling by Andy Baraghani
    11/60

    Cabbage Tabbouleh

    This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
    12/60

    Tomato-Watermelon Salad With Turmeric Oil

    Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
    13/60

    Melon Panzanella

    In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

    View Recipe
  • Photo by Alex Lau
    14/60

    Celery, Green Bean, and Tofu Salad with Chile Crisp

    If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    15/60

    Grilled Summer Squash and Red Onion With Feta

    Say it with us: No more squishy, bland summer squash!

    View Recipe
  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    16/60

    Tomato and Mango Salad in Aguachile

    Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
    17/60

    Cantaloupe With Sugar Snap Peas and Ricotta Salata

    Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

    View Recipe
  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    18/60

    Grilled Yu Choy with Sate Oil

    If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou
    19/60

    Cucumbers With Ajo Blanco Sauce

    This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
    20/60

    Honeydew, Jicama, and Mango Salad

    Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

    View Recipe
  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    23/60

    Cucumber and Onion Salad

    Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.

    View Recipe
  • Laura Murray
    24/60

    Grilled Corn and Poblano Chile Salad

    Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

    View Recipe
  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
    33/60

    Charred Bean and Pea Salad

    A riff on a three-bean salad with a garlic-chile-maple-lime dressing that we can’t quit.

    View Recipe
  • Photo by Alex Lau, food styling by Rebecca Jurkevich
    34/60

    Sugar Snap Pea Salad

    No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.

    View Recipe
  • Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky
    47/60

    Sweet-and-Spicy Slaw

    An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.

    View Recipe
  • Alex Lau
    48/60

    Crudités with Bacon XO Sauce

    XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

    View Recipe
Explore Bon AppétitMemorial Day