This week we’re talking about deli salads: egg salad, chicken salad, coleslaw, broccoli crunch salad…and more!

At Sonya’s restaurant, Beetroot, the deli case was the focal point of the kitchen, churning out classics like egg salad and tuna salad in addition to personal favorites like beet salad. In her home kitchen, Sonya likes to keep at least one type of deli salad on hand for a quick snack or on-the-go lunch. After years of catering, Kari has formed a few strong deli salad opinions of her own, especially when it comes to egg salad. The FOOD FRIENDS discuss and debate the use of mustard and pickle juice in classics like chicken salad, but also divulge their favorite veggie-centric salads that store well in the fridge for days.

This episode goes beyond the usual mayo-dominant offerings to inspire you to stock your fridge with salads you and your FOOD FRIENDS will love! Tune in for a giant spoonful of deli salad inspiration!

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Links to recipes and favorites from this week’s show:

Ina Garten’s chicken salad via Food Network

Sonya’s “health salad”

Broccoli crunch salad via The Pretty Bee

Ukrainian beet salad

Cucumber salad via Food & Wine (modify by adding lots of dill)

Cowboy caviar with lots of taco seasoning, via TikTok and Taste of Home

Scrunched cabbage salad by Cybelle Tondu via the NY Times

Jones on 3rd in Los Angeles

Mama Lil’s hot peppers

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