A crisp, bright salad that balances garden-fresh vegetables with a tangy, malty dressing — Vegan Non-Alcoholic Ale Salad is light, flavorful, and easy to make. The non-alcoholic ale in the dressing adds a mild, toasty note that deepens the balsamic without overpowering the greens. The salad offers a mix of textures: crunchy cucumber and carrots, juicy cherry tomatoes, crisp greens, and briny olives. If you enjoy pairing savory plant-based dishes with sweet treats, try a complementary non-alcoholic dessert from this non-alcoholic dessert idea.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 150 kcal
- Protein: 2 g
- Carbohydrates: 14 g
- Fat: 9 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 350 mg
Why Make This Vegan Non-Alcoholic Ale Salad
This salad is quick, refreshing, and unique. The non-alcoholic ale gives the dressing a subtle maltiness that pairs well with balsamic vinegar and olive oil. It’s a great choice for warm days, potlucks, or a simple weeknight dinner. The mix of textures and tangy flavors makes each bite satisfying without heaviness. It’s also fully plant-based and easy to adapt for different tastes or ingredients on hand.
How to Make Vegan Non-Alcoholic Ale Salad
You’ll assemble fresh vegetables, whisk a simple ale-based dressing, and toss everything just before serving. No cooking is required. Keep the dressing separate if you want to store the salad for later to preserve crispness.
Ingredients:
4 cups mixed salad greens, 1 cup cherry tomatoes, halved, 1 cucumber, diced, 1 red onion, thinly sliced, 1 cup carrots, shredded, 1/2 cup olives, sliced, 1/2 cup non-alcoholic beer or ale, 1/4 cup balsamic vinegar, 2 tablespoons olive oil, Salt and pepper to taste
Directions:
Step 1: Preparation
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, carrots, and olives. Wash and dry the greens well so the dressing adheres, and cut vegetables into even pieces for consistent texture.
Step 2: Mixing
In a separate small bowl, whisk together the non-alcoholic beer, balsamic vinegar, olive oil, salt, and pepper. Whisk until the dressing is smooth and slightly emulsified; taste and adjust salt and pepper.
Step 3: Cooking
(This salad does not require heat.) If you prefer the dressing chilled, place it in the fridge for 5–10 minutes so the ale and vinegar mellow together before dressing the salad.
Step 4: Finishing
Pour the dressing over the salad and toss to combine. Serve immediately so the greens stay crisp. Taste and add extra pepper or a final drizzle of olive oil if desired.
How to Serve Vegan Non-Alcoholic Ale Salad
Serve this salad as a light main for one, or as a side for grilled vegetables, tofu, or a hearty grain bowl. It pairs well with crusty bread and simple roasted dishes. The crisp textures and tangy dressing work as a palate cleanser between richer foods. For a picnic, pack dressing in a separate jar and toss just before eating.
How to Store Vegan Non-Alcoholic Ale Salad
- Assembled (dressed): Best eaten immediately; will keep in the fridge up to 12–24 hours but greens will soften.
- Undressed salad: Store in an airtight container with a paper towel to absorb moisture for up to 2 days.
- Dressing: Store in a sealed jar in the fridge for up to 5 days. Bring to room temperature and shake before using.
- Tip: Keep olives and dressing separate for longer storage life; add them just before serving.
Expert Tips for Perfect Vegan Non-Alcoholic Ale Salad
- Dry your greens: Excess water thins the dressing and makes the salad soggy. Use a salad spinner or pat leaves dry.
- Balance the acid: If the dressing tastes too sharp, add a small pinch of sugar or a touch more olive oil to round it out.
- Adjust ale intensity: Use a light, malty non-alcoholic ale for gentle flavor. Strongly hopped non-alcoholic beers can add bitterness.
- Slice uniformly: Cut vegetables to similar sizes so every bite has a balanced mix of textures.
- Add protein: Toss in chickpeas, baked tofu, or white beans for a more filling meal.
Delicious Variations
- Mediterranean: Add roasted red peppers, artichoke hearts, and capers. Use lemon juice instead of balsamic for bright acidity.
- Grain bowl: Mix with cooked farro or quinoa and top with toasted seeds for a hearty lunch.
- Creamy twist: Stir a tablespoon of tahini or vegan yogurt into the dressing for a creamy version.
- Fruit lift: Add sliced apples or pears for a sweet contrast to the malty dressing.
- Spicy kick: Add a pinch of red pepper flakes or a teaspoon of Dijon mustard to the dressing.
Frequently Asked Questions
Q: Can I use regular beer instead of non-alcoholic beer?
A: Yes, you can use regular beer if you do not mind alcohol in the dish. Use a light ale and let the dressing rest a few minutes so the flavors blend. Keep in mind the dressing will contain alcohol.
Q: Will the ale make the salad taste bitter?
A: Not usually. Non-alcoholic ales tend to be mild and add a toasty, malty note. Choose a light, low-hop ale to avoid bitterness.
Q: Can I make this gluten-free?
A: Most non-alcoholic beers contain gluten. Use a certified gluten-free non-alcoholic beer or replace the ale with apple juice diluted with water (3:1) for a similar sweetness and body.
Q: How long does the dressing last?
A: Stored in a sealed jar in the fridge, the dressing will last about 4–5 days. Shake or whisk before using as the oil may separate.
Q: Can I prep this salad ahead for meal prep?
A: Prep the vegetables in advance and store them undressed in airtight containers. Keep dressing separate and toss just before eating to keep the greens crisp. Assembled salads should be eaten within 24 hours.
Q: What if I don’t have balsamic vinegar?
A: Use red wine vinegar or apple cider vinegar with a small pinch of sweetener (maple syrup or sugar) to mimic the sweet-tart balance of balsamic.
Conclusion
This Vegan Non-Alcoholic Ale Salad is quick, flavorful, and easy to adapt. It balances crisp veggies with a tangy, malty dressing that will brighten any meal. Give it a try for a light lunch, picnic side, or a fresh addition to your dinner table. For ideas on pairing casual eats and treats at an event, check the Rose Quarter concessions guide for inspiration.
Print
Vegan Non-Alcoholic Ale Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A crisp, bright salad that balances garden-fresh vegetables with a tangy, malty dressing, perfect for warm days or potlucks.
Ingredients
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup carrots, shredded
- 1/2 cup olives, sliced
- 1/2 cup non-alcoholic beer or ale
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, carrots, and olives. Wash and dry the greens well to ensure the dressing adheres, and cut vegetables into even pieces.
- In a separate small bowl, whisk together non-alcoholic beer, balsamic vinegar, olive oil, salt, and pepper until the dressing is smooth and slightly emulsified; taste and adjust seasoning.
- This salad does not require heat. If preferred, chill the dressing in the fridge for 5–10 minutes before serving.
- Pour the dressing over the salad and toss to combine. Serve immediately to maintain crispness, adding more pepper or olive oil if desired.
Notes
Keep the dressing separate if storing the salad for later to preserve crispness. Undressed salad can be stored for up to 2 days, while the dressing lasts in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
