Three Healthy Side Dishes for Labor Day

It’s only right to celebrate Labor Day, and the end of summer, with a cookout. While it’s fairly easy to come up with the main attractions — just throw some hot dogs, burgers and chicken on the grill — side dishes require a little more thought. Here are three healthy sides that take little time to make and are easy to prepare.  

Rainbow Veggie Noodle Salad

Summer salads put prime, in-season produce on display and can hold up well for hours. This Rainbow Veggie Noodle Salad will add some color and flavor to your Labor Day food table.

Ingredients:

1 medium zucchini

1 medium yellow beet, peeled

1 medium carrot, peeled, 1 watermelon radish

1 large avocado, diced

1 medium orange bell pepper, diced

1 small head purple cabbage, shredded

1 pint cherry red tomatoes, halved or quartered if large

1/4 teaspoon kosher salt

For the dressing:

1/4 cup orange juice

1 tablespoon white miso paste

1 tablespoon Asian sesame oil

1/4 teaspoon kosher salt

Get the full recipe on The Kitchn.

California Coleslaw

Full of fresh vegetables and a hint of sweetness, this tasty summer slaw will add some much-needed crunch to your plate. Tip: it’s even better on day two, after the vegetables have soaked in the marinade!

Ingredients:

1 small head cabbage, shredded

1 small white onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 small carrot, shredded

1/2 cup cider vinegar

3 tablespoons white sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup vegetable oil

Get the full recipe on All Recipes. 

Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette

Fresh, ripe heirloom tomatoes are delicious on their own, but add in a simple balsamic glaze, creamy ricotta cheese and fresh, flavorful basil and you’ve got the perfect end-of-summer side for your Labor Day celebration. Serve as a salad or on top toasted baguette slices!

Ingredients:

1 tablespoon balsamic vinegar

3/4 teaspoon freshly ground black pepper

1/4 kosher salt

2 garlic cloves, minced

1/3 cup part-skim ricotta

2 tablespoons minced fresh basil

2 pounds heirloom tomatoes cut crosswise into 1/2-inch slices

1/4 cup town fresh basil leaves

Get the full recipe on MyRecipes.