37 Best Salmon Burger Toppings

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chipotle Aioli

Chipotle Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT3M · Total: PT5M · Yield: [‘4’, ‘4 servings’]

This easy chipotle aioli is so versatile. It’s a great way to spice up hamburgers, salads, sandwiches, or even as a dipping sauce!

Ingredients

• 1/2 cup mayonnaise
• 1/2 lemon (juiced)
• 1-2 chipotle peppers in adobo sauce (minced)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Instructions

1. Mix together the mayonnaise, lemon juice, chipotle peppers, smoked paprika, and garlic powder until smooth. Set aside until ready to serve.
2. Set aside until ready to serve.

2. Tomato Chili and Ginger Jam

Tomato Chili And Ginger Jam Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [‘3’, ‘3 Cups’]

Ingredients

• 8 Oz Cherry Tomatoes ((230g))
• 7 Oz Long Chili Peppers ((200g))
• 1 Red Pepper – charred
• 1.5 Oz Fresh Ginger – peeled and chopped ((40g))
• 2 Cups Red Wine Vinegar ((500ml))
• 2 Lbs Granulated Sugar ((1 kg White Sugar))

Instructions

1. Start by charring the red pepper under the grill, turning it over with tongs when the skin blisters and blackens until it is black all over. Place the still hot pepper in a bowl, put a plate on top of the bowl and allow the charred pepper to sweat for 10 minutes.
2. While waiting for the pepper to blacken, pour the red wine vinegar and sugar into the preserving saucepan (or a large saucepan) to gently dissolve the sugar on a low heat.
3. Peel away the blackened pepper skin. Remove any stem and the seed from inside the red pepper and place it in the food processor.
4. Deseed the chilies, leaving 1 still whole. You can include more whole chilies with seeds if you would like to turn the heat up.
5. Place the chilies along with the cherry tomatoes and chopped ginger into the food processor.
6. Blitz the ingredients into a salsa like consistency.
7. Next place the ingredients from the food processor into the saucepan with the combined red wine vinegar and dissolved sugar.
8. Bring the mixture to the boil, stirring briefly, before turning the heat down to a simmer. Then continue to cook for about 45 minutes until jam sets. Stir occasionally to ensure the bottom doesn’t stick.
9. Once the jam has reached setting point, the liquid will have reduced and become thick and glossy. See tips below to check setting point.
10. Pour the hot jam into hot, sterilized jars and pop the lids on.
11. To be perfectly safe, full jars can be canned in boiling water and processed for 10 minutes.Enjoy!

3. Pineapple Pico De Gallo

Pineapple Pico de Gallo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 approximately ½-cup servings’]

This incredibly flavorful, fresh, tropical Pineapple Pico de Gallo can be used on everything from nachos to salads to steak. Just chop the ingredients, mix them together, dress with lime juice, and enjoy!

Ingredients

• 4 roma tomatoes (small to medium)
• ½ onion (white)
• 1 clove garlic
• 2 cups pineapple
• 1 jalapeño
• 1 cup cilantro
• 4 to 8 tablespoons lime juice (from 2 to 4 fresh limes)
• kosher salt (to taste)

Instructions

1. Devein jalapeño by slicing in half lengthwise and using a spoon to scoop out the membrane and seeds. Finely dice the jalapeño.
2. Finely dice the tomato, pineapple, and onion.
3. Mince and add the garlic. Chop and add the cilantro.
4. Dress with lime juice and season with plenty of salt.
5. Pico de gallo is best when it sits in the fridge for 20 minutes to 2 hours before serving to let flavors mingle, but feel free to serve when ready!

4. Turkish Red Cabbage Salad

Turkish Red Cabbage Salad (Turkish Kebab Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT1H10M · Yield: 6

This delicious Turkish red cabbage salad can be served with kebabs, barbecues, roasted meat, or simple side salads. It’s fresh, tasty, and super easy to make at home. Just like the ones you’ll see at any takeaway kebab shop.

Ingredients

• 1 small head red cabbage
• 5 tablespoon olive oil
• juice from 2 lemons
• 2 teaspoon salt

Instructions

1. Thinly slice cabbage. Pour olive oil, salt and lemon juice.
2. Place cabbage in to the bowl and mix it very well. Make sure that cabbage is fully covered.
3. Cover the bowl with plastic and place in the fridge for at least 30 minutes or 1 hour.
4. Serve with simple garden salad and and meat dish.

5. Mango Habanero Salsa

Mango Habanero Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘3’, ‘3 cups’]

This easy Homemade Mango Habanero Salsa Recipe is flavorful and spicy. This fresh salsa goes with everything from tacos to chicken breasts. Warning: This salsa is so good you won’t be able to stop eating it.

Ingredients

• 2 large fresh mangoes (diced)
• 1 cup fresh tomatoes (diced, about 2-3 medium tomatoes)
• 1 cup red onion (finely chopped, about ½ a medium onion)
• 1 medium red bell pepper (diced)
• ¼ cup fresh cilantro (finely chopped)
• 2 tbsp fresh lime juice (all the juice from 1 lime)
• ½ tsp sea salt
• 1 habanero pepper (deseeded, chopped fine)

Instructions

1. Finely chop the tomatoes, mangoes, red onion, and bell pepper into small chunks and place in a large mixing bowl.
2. Squeeze all of the juice from 1 lime, about 2 tbsp, and add to the bowl with cilantro and sea salt.
3. Add the finely chopped habanero pepper a little at a time. Taste as you go. If you want your salsa spicier, add more! Stir to combine evenly.
4. That’s it! Transfer to a serving bowl and serve the fruit salsa with your favorite tortilla chips, on tacos or burritos, or eat it straight up! Enjoy!

6. Honey Mustard Sauce

Honey Mustard Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

Perfect for dipping this sweet honey mustard sauce is ready in 5 minutes with just 3 ingredients.

Ingredients

• 1/4 cup brown or Dijon mustard
• 2 Tablespoons honey
• 1/2 cup mayonnaise

Instructions

1. Place all ingredients in a small bowl and whisk until smooth. Taste for sweetness and add additional honey, if needed.
2. Serve immediately or store in an airtight container in the fridge for up to 10 days

7. Cream Sauce

Cream Sauce For Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

This herb cream sauce for salmon is quick and easy to make that you’ll whip it up in minutes every time you cook salmon!

Ingredients

• ¾ cup sour cream or Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon wholegrain mustard
• 1 clove garlic (finely minced)
• 1 tablespoon fresh chives (chopped)
• 1 tablespoon fresh dill (chopped)
• salt and pepper

Instructions

1. In a bowl, combine all of the ingredients and whisk until well combined.
2. Serve over cooked salmon.

8. Grilled Onions

Grilled Onions 3 Ways is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Here I will go over how to grill onions step-by-step including wedges, rings and whole in foil packages. Whether it be red, yellow or white, onions adds a smoky flavor and added texture to many dishes like burgers, salads or all on their own.

Ingredients

• 2 medium yellow onions
• olive oil
• sea salt
• fresh thyme or your favorite fresh herbs (optional)
• 2 medium red onions
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• sea salt (to taste)
• fresh rosemary leaves (optional)
• 1 medium yellow onion
• 2 tablespoons BBQ sauce
• freshly chopped parsley (optional)

Instructions For Onion Wedges:

1. Remove the outer layer of each onion and trim off the tops. Leaving the bottom intact will help keep the wedges together.1
2. Cut the onions in half, then cut each half into quarters. Cut the quarters in half to create 8 wedges per onion.
3. If using charcoal, put the coals on one side of the grill to create an indirect heat zone at medium-high heat. If using gas, turn half of the burners on to medium-high heat. Arrange the onions on the indirect-heat side (no flame underneath), but still close to the fire.
4. Brush them with olive oil, cover the grill and cook for 10 minutes. Flip them over and cook for about 10 more minutes, or until softened and slightly charred.
5. Place them on a plate and drizzle with some more olive oil. Sprinkle with sea salt and fresh herbs, to taste.

For Onion Rings:

1. Preheat the grill to medium heat. Peel the outer layer of the onions off. Trim off the tops and bottoms. Slice onions into ½ inch rings.
2. Whisk together the olive oil, balsamic vinegar, salt and rosemary leaves (if using) in a small bowl.
3. Arrange the onions on the baking sheet. Brush the tops with some of the oil/vinegar mixture, reserving the rest to serve with later.2
4. Place the baking sheet on the preheated grill (medium heat). With the grill open, cook for about 8 to 10 minutes per side. You want them to caramelize a bit and soften.
5. Remove the onion rings from the grill to a serving bowl. Toss with some of the reserved oil/vinegar mixture.
6. Serve!

For Whole Onion in Foil:

1. Charcoal Grill: preheat to medium-high heat. Put the coals on one side of the grill to create an indirect heat zone.Gas Grill: turn half of the burners on to medium-high heat to create an indirect heat zone.
2. Peel the outer layer of the onion off. Cut the top and bottom off. Place it on a piece of foil, large enough to wrap completely around it. Add the BBQ sauce and parsley.
3. Wrap the onion up in the foil, creating a foil package.
4. Place it on the grill over the indirect heat, close the lid and cook for 30 to 40 minutes, or until softened all the way through.
5. Carefully open up the foil package; it will be hot. Slice and serve, topped with fresh parsley, or as desired.

9. Kalamata Yogurt Sauce

Kalamata Yogurt Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup plain Greek yogurt
• 1/4 cup finely chopped Kalamata olives
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
• 1 small cucumber, finely grated and squeezed dry
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

1. 1. Combine yogurt, olives, olive oil, lemon juice, dill, and garlic in a bowl.
2. 2. Fold in grated cucumber and season with salt and pepper.
3. 3. Refrigerate at least 30 minutes to let flavors meld.
4. 4. Serve as a dipping sauce or condiment with grilled fish or vegetables.

10. Cajun Garlic Butter Sauce

Cajun Garlic Butter Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘8’]

A delicious Cajun butter sauce recipe that is ready in minutes. Perfect for slathering, dipping, and drizzling. Use on steaks, chicken, or seafood. And yes, it is ideal for your next seafood boil.

Ingredients

• 1 stick butter (divided)
• 4 cloves garlic (minced or grated)
• 1 Tablespoon lemon juice
• 2 Tablespoons Cajun seasoning (homemade or storebought)
• 1 Tablespoon fresh parsley (minced)
• 3 Tablespoons smoked paprika
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 2 teaspoon kosher salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• ½ teaspoon dried basil

Instructions

1. Melt 1 tablespoon of the butter in a small saucepan over low heat. Add the garlic and cook for 1 minute.
2. Add the remaining butter, parsley, lemon juice, and cajun seasoning. Whisk to combine then cook for five minutes.

Homemade Cajun Seasoning

1. Mix all ingredients together. Note this recipe makes more than needed for the butter.

11. Creamy Jalapeno Sauce

Creamy Jalapeño Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

A creamy yogurt base, with plenty of flavor added with fresh jalapeños, herbs, and seasonings. You’re going to want to drizzle this Creamy Jalapeño Sauce on everything and it’s surely going to become a staple in your fridge.

Ingredients

• 5.3 oz plain Greek yogurt ((1 serving size cup))
• 1 avocado (ripe)
• 3 tbsp olive oil
• 2 limes (juiced)
• 1 jalapeño (deseeded)
• ½-⅔ cup filtered water
• 1 packet ranch dip mix
• pinch red pepper flakes
• handful fresh herbs (optional (parsley, dill, basil, cilantro, whatever you have!))
• 1 garlic clove (optional)
• salt + pepper (to taste)

Instructions

1. Grab a jar or glass measuring cup that is immersion blender friendly (see below if you don’t have an immersion blender). Juice limes, add yogurt, olive oil, avocado, ¼ filtered water, and ranch seasoning packet to the glass. Blend.
2. Slice and dice the jalapeño into small pieces so it’s easier for the blender to immerse the jalapeño throughout. Add them to the glass. Add fresh herbs, minced garlic, and red pepper flakes.
3. Blend for 45-60 seconds or until dressing is completely mixed and creamy. Dressing with be thick. Thin it out with another ¼-⅓ filtered water if needed. You may need to use a rubber spatula to push the sides of the dressing down to ensure everything is thoroughly blended.

12. Quick Pickled Shallots

Quick Pickled Shallots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘8’]

These tangy and sweet pickled shallots add a pop of flavor to any dish. They’re quick, easy to make and endlessly riffable!

Ingredients

• 8-10 large shallots
• 1 cup rice wine vinegar (see notes for alternate vinegars)
• 1/2 cup water
• 2 teaspoon kosher salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds

Instructions

1. First make the brine; in a small sauce pan bring the vinegar, water, salt, peppercorns and mustard seeds to a low simmer. Simmer for 10 minutes.
2. While the brine is simmering, thinly slice the shallots with a sharp knife or mandoline. Pack the sliced shallots into a medium sized glass mason jar.
3. Pour the brine over the shallots, let sit at room tempurature until cool. Store, tightly sealed, in the refridgerator for up to one month.

13. Remoulade Sauce

Easy Remoulade Sauce Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1M · Yield: [’16’]

Remoulade is a creamy sauce with a bit of heat that pairs well with just about any dish.

Ingredients

• 1 cup (312g) sriracha sauce
• 1 cup (230g) mayo
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• ½ teaspoon garlic powder (or two garlic cloves, minced)
• 3 tablespoons lemon juice
• 1 tablespoon Franks Red Hot Sauce Original (to taste)
• Sea Salt Flakes (to taste)
• ⅓ teaspoon onion powder (or 1 tablespoon minced onion (optional))

Instructions

1. Put all ingredients into a mixing bowl.
2. Then whisk until blended.

14. Basil Aioli

Basil Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

Creamy basil aioli with garlicky, lemony flavors – a perfect condiment to balance lightness with indulgence!

Ingredients

• 1 cup mayonnaise (I use vegan mayonnaise)
• 1 cup fresh basil
• 3 garlic cloves (fresh or roasted)
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest

Instructions Roast garlic (optional)

1. Heat oven to 400°F
2. Cut off the top of a garlic so the cloves are exposed. Drizzle with olive oil. Wrap with aluminum foil.
3. Throw in the oven for 45 minutes.

Make the aioli

1. Add one cup of mayonnaise and one cup of basil to a food processor and pulse until fully combined, typically 45-60 seconds.
2. Then, add three cloves of garlic (ideally chopped or run through a garlic press) and then pulse again until well combined, typically 30-45 seconds.
3. Finally, add 1 tablespoon of lemon juice and 1 teaspoon of fresh lemon zest and pulse until well combined, typically 30 seconds.
4. Serve with all your favorite sandwiches and wraps!

15. Bang Bang Sauce

Bang Bang Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1M · Yield: [’12’]

This savory sweet mayo-based sauce is ready in 5 minutes and great with seafood.

Ingredients

• 1 cup (230g) mayonnaise
• ¼ cup (68g) sriracha
• ¼ cup (68g) sweet chili sauce
• 2 tablespoons lemon juice (less of more, to taste)
• 1 tablespoon honey

Instructions

1. Add all the ingredients to a mixing bowl.
2. Grab a whisk or fork and whisk it together till smooth.

16. Lemon Dill Sauce

Lemon Dill Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 oz’]

This creamy lemon dill sauce is the perfect companion for baked salmon, chicken, and other seafood dishes. Tangy, fresh and only takes a few minutes to put together.

Ingredients

• 1/2 Cup Mayonnaise
• 1/4 Cup Greek Yogurt (or Sour Cream)
• 1 Tablespoon Lemon Juice (About Half a Lemon)
• 2 Tablespoons Fresh Dill (Chopped)
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon Black Pepper
• Pinch Granulated Sugar (If it is to tart)

Instructions

1. Remove dill leaves and roughly chop up.
2. In a small mixing bowl mix all the ingredients until creamy smooth.
3. Serve right away or chill for a few hours. The longer it chills the better it gets.
4. Store in an airtight container for up to a week.

17. Pickled Red Onion

Quick Pickled Red Onions (No Cook, 15-Minute Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘8’]

Sweet and tangy, quick pickled red onion is a delicious condiment on tacos, other Mexican food or even burgers. You’ll love this easy recipe!

Ingredients

• 2 small red onions or one large, thinly sliced ((about 2 cups sliced))
• 2 jalapeños, seeds removed and sliced
• 1/3 cup fresh squeezed orange juice
• 1/3 cup fresh squeezed lime juice
• 1/2 tsp. coconut sugar ((or 1 Tbsp. coconut aminos for Whole30 or Keto))
• 1 tsp. salt
• 1 Tbsp. apple cider vinegar

Instructions

1. Put onion and jalapeño into a strainer and run hot water over them for 2 minutes to blanch. Run cold water over them to chill.
2. Mix all other ingredients in a bowl to create marinade. 
3. Add onion and jalapeño and stir. 
4. Chill for at least two hours and preferably overnight. Stir before serving. Keep onions in a sealed container in the refrigerator for up to a week. 

18. Pesto Aioli

Pesto Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘8’]

This flavorful, versatile sauce is ready in just 5 minutes!

Ingredients

• 1 cup (239g) mayonnaise (olive oil based )
• 4 tablespoons pesto (store-bought or homemade) (use less or more, according to taste)
• 1 garlic clove (minced)
• 1 tablespoon lemon juice
• salt (to taste)

Instructions

1. Place mayo, lemon juice, garlic, and salt in a mixing bowl and stir to combine.
2. Add a little of the pesto, tasting and mixing in more as desired. Add more salt or additional lemon juice, to taste.
3. Serve immediately, or store in the fridge until needed.

19. Homemade Teriyaki Sauce

Homemade Teriyaki Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘1’, ‘1 cup’]

There is simply nothing better than homemade sauces, and this super easy homemade teriyaki sauce is perfect for all your Asian-inspired dishes!

Ingredients

• 3 Tbsp brown sugar (lightly packed)
• 5 Tbsp soy sauce or tamari sauce
• 4 Tbsp rice wine vinegar
• 2 1/2 Tbsp honey
• 3 cloves garlic (peeled and minced)
• 1- inch piece fresh ginger (peeled and grated)
• 2 tsp cornstarch (dissolved in 4 tablespoons cold water to form a slurry)
• 1 tsp sesame oil
• 1/2 tsp toasted sesame seeds (for garnish)

Instructions

1. Add the brown sugar, soy sauce, vinegar, honey, garlic, ginger, cornstarch slurry, and sesame oil to a medium saucepan.
2. Cook over medium heat until it reaches a full boil, and then continue boiling until thickened slightly, about 2 to 3 minutes, whisking constantly.
3. Use it warm to brush on foods or allow it to cool and use it as a dip.

4.

20. Bacon Aioli Sauce

Easy Homemade Bacon Aioli Sauce (Bacon Mayonnaise) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’16’, ’16 servings’]

Makes approximately 2 cups or 16 two tablespoon sized servings.

Ingredients

• 3 Egg Yolks
• 1 clove Garlic, minced
• 3/4 c Olive Oil (Or other neutral flavored vegetable oil)
• 1 c Bacon Bits
• 2 tsp Red Wine Vinegar
• 1 tsp Lemon Juice
• Salt + Black Pepper to taste (Approx 1/2 tsp salt and 1/4 tsp pepper)
• Optional: 1-2 tbsp Maple Syrup OR 1/2 c Chives, finely chopped

Instructions

1. In a medium sized bowl or the bowl of a food processor, add egg yolks and minced garlic. Whisk or process until whipped and creamy looking.
2. Add in a few drips of oil and whisk or process until incorporated. Repeat this step 2 more times. After some oil has been emulsified in, you can add the oil slightly faster (a teaspoon at a time), whisking or blending well after each addition.
3. Once about 1/3 of the oil has been incorporated, add in half the bacon bits. Keep adding the oil in small amounts and blending between each addition until the oil is all added and the aioli is thick.
4. Add remaining bacon, vinegar and lemon juice (and syrup or chives if using) then pulse or whisk to blend. Season to taste with salt and pepper and serve or refrigerate.

21. Cilantro Lime Slaw

Mexican Slaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 people’]

This Cilantro Lime Slaw is a bright and refreshing vinegar based coleslaw that comes together in just about 15 minutes! It is a great side dish or topping for fish tacos!

Ingredients

• 3 cups shredded slaw mix (use store bought coleslaw mix)
• 1/4 cup red onions (diced )
• 1/4 cup cilantro (chopped)
• 1 jalapeno (finely diced (Using the white pith and seeds will make your slaw spicy. Only use the green flesh for a milder flavor) )
• 1 Tbsp olive oil
• 1 Tbsp honey
• 2 Tbsp fresh lime juice
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. In a medium sized bowl place the shredded cabbage/carrot slaw mix, red onion, cilantro, and diced jalapeno.
2. In another small whisk together the olive oil, honey, lime juice, salt and pepper.
3. Pour the vinaigrette over the cabbage and toss it all together so the dressing coats the cabbage.
4. Use immediately or refrigerate for up to 12 hours.

22. Carrot Top Pesto

Carrot Top Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 cup’]

Beautiful leafy carrot tops make fast, easy, delicious pesto!

Ingredients

• leafy carrot top greens from one bunch of carrots
• 2 garlic cloves, minced
• 1 tablespoon packed mint leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. Place all ingredients into a food processor and pulse until a coarse paste forms.

23. Tzatziki

Tzatziki is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups Greek yogurt
• 1 large cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
• Salt and pepper to taste
• Optional: 1 teaspoon olive oil or a pinch of mint

Instructions

1. 1. Squeeze excess moisture from grated cucumber.
2. 2. In a bowl, mix cucumber with yogurt, garlic, lemon juice, and dill.
3. 3. Season with salt and pepper; stir in olive oil if using.
4. 4. Chill for at least 1 hour before serving.

24. Sambal Aioli

Sambal Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘1’, ‘1 recipe’]

A delicious 4 ingredients Asian inspired aioli that makes a great dipping sauce for shrimp, chicken, french fries, or really anything you can think of!

Ingredients

• 1/4 cup mayonnaise
• 1 tbsp Sambal
• 2 tsp honey
• 1/2 tsp fresh lime juice

Instructions

1. Whisk all the ingredients together in a bowl.
2. Serve immediately or store in the fridge for up to a week.

25. Vegan Roasted Red Pepper Sauce

Vegan Roasted Red Pepper Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Vegan Roasted Red Pepper Sauce made with roasted peppers and cashews makes for a easy delicious sauce. Serve over pasta, with sandwiches, on bowls, and more.

Ingredients

• 3/4 cup raw cashews (soaked)
• 3 medium red bell peppers
• 4 cloves minced garlic
• 2 tablespoons nutritional yeast
• juice of half lemon
• 1/4 teaspoon salt ( more to taste if needed)
• 1/4 teaspoon black pepper (more to taste if needed)
• 1/4 cup water

Instructions

1. Place cashews in the blender and cover with boiling water. Allow to sit at least 10 minutes or while you are roasting the peppers.
2. Preheat the broiler on high. Line a rimmed baking sheet with foil. Lay your red peppers on their sides on baking sheet. Place baking sheet on oven rack in the top third of the oven. Broil peppers for 20 minutes, flipping them over at the halfway point. You want the outside to be good and charred.
3. Remove baking sheet from oven and using tongs, transfer peppers to a mixing bowl. Cover bowl with foil or a plate. Allow peppers to steam for 10 to 20 minutes.
4. Once steamed, transfer peppers to a cutting board. Remove stem, core, seeds, and skin. The skin should pull away easily. Slice into thick strips.
5. Drain the water from the blender and place the soaked cashews back into the blender. Transfer roasted red peppers to blender. Add garlic, nutritional yeast, lemon juice, salt and pepper, and 1/4 cup water. Blend until smooth.
6. To Store: Keep roasted red pepper sauce in an airtight container for 2-3 days in the refrigerator.
7. To Heat: Heat in a saucpan on the stove over low heat, stirring frequently. Pour over pasta, sandwiches, bowls and more.

26. Spicy Mayo

The Best Spicy Mayo (Quick + Easy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘6’]

This spicy mayo recipe is perfect for sushi bowls, Hawaiian poke, sandwiches, french fries, burgers, fried chicken and more! I love to drizzle this luscious, creamy, slightly spicy sauce on everything!

Ingredients

• 1 c mayonnaise
• 1/4 c sriracha sauce
• 2 tbsp fresh lemon or lime juice
• 1 clove garlic (grated)
• 1/4 tsp salt

Instructions

1. Whisk together the grated garlic, mayonnaise, Sriracha, and lemon/lime juice in a small bowl to combine; season with salt.

27. Caramelized Red Onion Chutney

Caramelised Red Onion Chutney Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘2’, ‘2 Jars’]

Here’s how to make a sweet and spicy caramelised red onion chutney. It’s the best ever! This simple recipe is quick, easy and so good!

Ingredients

• 3 tbsp Oil
• 12 Red Onions (1.5kg Onions)
• 200 g Light Brown Sugar
• 200 ml Red Wine Vinegar
• 200 ml Balsamic Vinegar
• ½ tsp Salt
• 1 tbsp Garlic Granules (Or Garlic Powder)
• 1 tbsp Ginger Powder
• 1 Red Chilli

Instructions

1. Peel the red onions and thinly slice them. Then finely dice the red chilli pepper and leave aside for later use.
2. Put oil into a saucepan on medium to high heat and add the sliced onions.Gently stir the onions to coat them in the oil and continue to stir for about 10 minutes or until the onions have softened. Be careful not to let them brown during this process.
3. Add the salt, sugar, red wine vinegar, balsamic vinegar, ginger powder, garlic granules and finely sliced chillies into the saucepan and continue to stir on a high heat for 10 minutes.
4. Lower the heat to a low temperature so that the mixture is simmering with mild bubbles. Leave the saucepan uncovered and allow it to simmer for 40 to 50 minutes or until the onion chutney has thickened and has a dark caramelised appearance.Stir occasionally to prevent the onions from sticking to the bottom.
5. To store, place the chutney into sterilised jars.

28. Homemade Tartar Sauce

Homemade Tartar Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons finely chopped pickles or cornichons
• 1 tablespoon capers, drained
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. 1. In a small bowl, whisk mayonnaise, pickles, capers, lemon juice, and mustard.
2. 2. Stir in parsley and onion powder; season with salt and pepper.
3. 3. Refrigerate 30 minutes before serving to let flavors develop.

29. Mango Corn Salsa

Mango Corn Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT20M · Yield: [‘4’, ‘4 people’]

Mango Corn Salsa is light, refreshing and bursting with flavor! It’s made with fresh mango, roasted corn, avocado, tomatoes and cilantro.

Ingredients

• ¾ cup frozen sweet yellow corn
• avocado oil spray
• ¾ cup diced ripe mango
• ½ cup diced avocado
• ¾ cup diced cherry tomatoes
• ¼ cup diced red onion
• ¼ cup chopped fresh cilantro
• 1 lime
• ½ teaspoon paprika
• ½ teaspoon chili powder
• salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees F. Toss the frozen corn onto a baking sheet. Spray with avocado oil. Roast for 15-20 minutes, flipping halfway through.
2. Allow the corn to cool completely as you are chopping the ingredients for the salsa.
3. Try to cut all the ingredients about the same size. It doesn’t have to be perfect, but do the best you can! You want to be able to get a little of everything in each bite.
4. In a small bowl, whisk together the juice of one lime, paprika, chili powder, salt and pepper. Set it to the side.
5. Once you have chopped everything, grab a mixing bowl. Toss the mango, roasted corn, avocado, tomatoes, red onion and cilantro into the bowl.
6. Pour the lime juice mixture over the top and gently combine.
7. Serve immediately. This salsa is best served fresh, but you can store it in an airtight container, in the fridge for a day.

30. Mustard Grilled Onions

Mustard Grilled Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

These mustard grilled onions are the perfect side or garnish for any meal. The sweet sugars of the onions really come out, and the tangy sweet mustard sauce is amazing!

Ingredients

• 2 large sweet onions
• ¼ cup butter (melted)
• ¼ cup Dijon mustard
• ¼ cup honey
• 2 tsp Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp thyme

Instructions

1. Preheat your BBQ grill to medium heat (350 – 375 degrees F.).
2. Cut the end off the onions and remove the outer layer.
3. Slice the onions into 1/2 to 3/4-inch thick slices.
4. Insert a pair of metal skewers parallel to each other through each onion slice; the skewers should be approximately 1 inch apart. This will keep the onion rings intact while you are grilling them. You can thread 2-3 onion slices onto each pair of skewers, depending upon the size of the onion and the length of your metal skewers.
5. Place the skewed onion slices on a large tray or baking sheet.
6. Combine the remaining ingredients in a small bowl and whisk to blend.
7. Brush both sides of the onions with the butter and mustard mixture.
8. Place the onions on the grill and cook for 15-20 minutes. Turning once, grill until they are tender and slightly charred on both sides. Brush the remaining butter mixture on the onions after you turn them.
9. Serve as a side dish or on top of a steak or burger.

31. Creamy Mango Dressing with Jalapeno

Creamy Mango Salad Dressing with Jalapenos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 4

Kick up your salads with this delicious salad dressing. This creamy mango salad dressing with jalapenos is sweet, tangy, and a little bit spicy.

Ingredients

• 1 cup (92 g) mango, fresh or frozen
• Zest of 1 lime
• 6 tablespoons (90 mL) lime juice
• 2 tablespoons (30 mL) light-tasting olive oil
• 1 jalapeño pepper, stem removed
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon gluten free fish sauce

Instructions

1. Combine all the ingredients in a high-powered blender or food processor and blend until smooth.
2. If you add the entire jalapeño pepper—seeds and inner white membrane— the dressing will be medium to spicy.

32. Creamy Yogurt-Dill Sauce with Feta

Creamy Dill Sauce with Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’12’, ’12 servings’]

Creamy Dill Sauce with Feta goes together in just minutes, and is delicious as a dip, dressing, or sauce. Light and fresh, it pairs well with many Greek, Middle Eastern, and Indian foods.

Ingredients

• 1 cup plain Greek yogurt
• ½ cup feta cheese crumbles (2½ ounces)
• ½ cup fresh dill fronds (½ ounce)
• ¼ cup chopped fresh mint (⅛ ounce)
• 1 large clove garlic (minced)
• 2 teaspoons lemon juice
• Pinch kosher salt
• Couple of turns of freshly ground pepper
• 2 tablespoons water

Instructions

1. Once you gather your ingredients and prep them, put them together into a blender jar or quart jar. Blend until almost smooth.

33. Spicy Maple Aioli

Easy and Quick Maple Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 6

Sweet and spicy maple aioli is a delicious spread or dip for your favorite food. This versatile no blend recipe can be made in no time, using only a few ingredients. Serve this rich and creamy aioli sauce as a dip for sweet potato fries, or as a spread for sandwiches and burgers. It is the perfect sauce for everything!

Ingredients

• 1 cup mayo
• 2 tablespoon maple syrup
• pinch of salt
• 2 tablespoon sriracha (or to taste)

Instructions

1. Mix all the ingredients in the small bowl.
2. Adjust the flavor by adding more hot sauce.

34. Cilantro Lime Sauce

Cilantro Lime Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

Whip up this creamy cilantro lime sauce and dressing in just 5 minutes! A clever ranch dressing shortcut makes it the perfect zesty taco drizzle or salad topper.

Ingredients

• ½ cup Hidden Valley Buttermilk Ranch dressing (light)
• 1/3 cup light sour cream
• 1 clove garlic (minced)
• ½ bunch cilantro (chopped)
• Juice from one lime

Instructions

1. Prep all ingredients.
2. Place in a food processor or blender and process until smooth.
3. Adjust taste as needed. Refrigerate until ready to serve.

35. Pickled Cabbage

Pickled Cabbage Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT487M · Yield: [‘4’, ‘4 servings’]

This pickled cabbage recipe requires a few simple ingredients. We bet you have most of them in your refrigerator and pantry already.

Ingredients

• 16 oz red cabbage (shredded)
• 1/4 tsp salt
• 1 1/2 cup rice wine vinegar
• 4 tbsp sugar
• 2 oz carrots (peeled and cut into thin strips)
• 1 oz ginger root (about 1-inch knob, peeled and thinly sliced)
• 0.5 oz jalapeño (thinly sliced)
• 2 garlic cloves (peeled and thinly sliced)

Instructions

1. Marinate the cabbage: In a large bowl, mix 16 oz shredded red cabbage and 1/4 tsp salt. Cover with plastic wrap and leave to rest on the countertop for 20 minutes.
2. Make the brine: In the meantime, add 1 1/2 cup rice wine vinegar and 4 tbsp sugar to a small saucepan. Cook over medium-low heat for 2 minutes or until the sugar is dissolved. Avoid boiling the vinegar.
3. Pack all ingredients into a jar: In a clean mason jar, add red cabbage, 2 oz carrots, 0.5 oz jalapeño, 2 sliced garlic cloves, and 1 oz ginger. Fill the jar with the brine.
4. Refrigerate: Seal the lid and put the jar in the fridge for at least 8 hours.
5. Serve: Remove from the fridge and serve along with meat, fish, or burgers. This jar of pickled cabbage makes 4 servings.

36. Toum

Toum (Lebanese Garlic Sauce) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [’12’, ’12 servings’]

This Toum (Lebanese Garlic Sauce) is the most creamy and palatable recipe. With yogurt and potatoes, you will end up with a fluffy garlic sauce on your first try!Use this Mediterranean garlic sauce on many dishes like Chicken Shawarma, bbq kabobs, and fries.

Ingredients

• 1/4 cup garlic cloves
• 1/4 cup Greek yogurt
• 1/3 cup potato, cut in cubes (, about 1 small potato)
• 1 cup flavorless oil (avocado oil, canola, vegetable)
• 2 tsp fresh lemon juice
• 1 1/2 tsp salt

Instructions

1. In a small pot, bring water to a boil. Place the cubed potato pieces and boil for approximately 15-20 minutes, until fork tender. Remove potato, and place aside to cool.
2. To a blender, add potato, yogurt, garlic, lemon and salt. Blend until smooth, about 2 minutes.
3. To the mixture, slowly drizzle in oil while blending for an additional 2-3 minutes. Be sure to not pour all the oil at once, as this may cause separation. Remove once mixture is smooth and frothy.
4. Transfer to a serving bowl. Cover and place in the fridge until completely chilled.

37. Mango Slaw

Mango Slaw for Fish Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT65M · Yield: [‘6’]

This slaw provides the perfect punch of flavor and crunch to your fish tacos. Try it with salmon!

Ingredients

• 2 cups coleslaw mix (or shredded cabbage)
• 1 mango (peeled, pitted and sliced thin (about 1 cup))
• ¼ cup fresh cilantro (chopped)
• 1 tablespoon lime juice
• 1 teaspoon agave syrup
• 1/8 teaspoon ground celery
• 1/8 teaspoon black pepper
• Dash salt – optional

Instructions

1. Combine all ingredients in a medium bowl and toss well to combine.
2. Cover and refrigerate for at least an hour.
3. Serve with fish, salmon, etc.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.