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Hosting a giant celebration is a balancing act. Making sure you’re not overcooking (or undercooking) your meat takes up a ton of brain space. Then you’ve got the side dishes\u2014many of which have to be warmed in the oven or on the stove at the same time. Then there’s appetizers, cocktails, desserts, all of which take up precious space in the kitchen. That’s why, this holiday season, we’re advocating for more cold side dishes.\n<\/p>\n
Cold side dishes take (some) of the stress out of the big day. They can often be made ahead of time and stored in the fridge for less stress on the day of. All of these side dishes can be served cold, require little prep work and few ingredients, and most importantly, they’re all deserving of a place on your holiday table.\n<\/p>\n<\/div>\n
This seasonal salad is going to be a sleeper hit of the night\u2014a simple yet nourishing (not to mention delicious) option for your holiday table. Dress with your favorite vinaigrette, or set out multiple options for guests to choose from.\n<\/p>\n
“Absolutely delicious!!!,” raved one Allrecipes member. “Make extra because my family kept “picking’ as they walked past! Thanks for sharing this awesome recipe!”<\/p>\n<\/div>\n
Peyton Beckwith<\/p>\n
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This shrimp remoulade, a classic sauce for a cold shrimp appetizer, is quickly prepared in a food processor. This show-stopping appetizer will elevate any holiday party. If you’re poaching your own shrimp, you can do so ahead of time. Cook gently until just pink in a pot of water with herbs, bay leaves, and lemon for best results.\n<\/p>\n<\/div>\n
Allrecipes \/ Qi Ai<\/p>\n
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Make this recipe ahead of time and keep it chilled in the refrigerator for about 20 minutes before serving, then set it out and let it come to room temperature. Add raisins, currants, shallots, onions, leeks, apples, or pears for a festive touch.\n<\/p>\n
“This is a great go-to dish that never fails,” said Allrecipes member Mrs B. “Adds color to the table and unique , yet simple flavor that is not an everyday thing. I usually serve it with duck or pork dishes.”\n<\/p>\n<\/div>\n
Dotdash Meredith Food Studios<\/p>\n
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Move over mashed potatoes\u2014there’s a new potato dish in town and it isn’t taking up space on the stove or in the oven. Plus, the red of the bacon and the green of the herbs make this extra festive on your table.\n<\/p>\n
“Grandma made this almost exact recipe for all family gatherings\u2014only she added celery as well for some added crunch,” said one reviewer. “I know of other German recipes adding pickles for crunch instead of celery.”\n<\/p>\n<\/div>\n
Morgan Glaze \/ Food Styling: Sally McKay \/ Prop styling: Abby Armstrong\u00a0<\/p>\n
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This easy broccoli salad uses a tasty combination of fresh broccoli, cranberries, nuts, and bacon tossed in a tangy, creamy dressing. You can make it three to four days ahead of time and serve cold or at room temperature.\n<\/p>\n
“This was the best broccoli salad I have ever made,” said Allrecipes member Catherine Chitty. “So many of them have a dressing that is way too sweet. This had the perfect balance and didn’t overpower the taste of the other salad ingredients.”\n<\/p>\n<\/div>\n
Photographer: Stacy Allen \/ Food Styling: Ana Kelly \/ Prop Styling: Josh Hoggle<\/p>\n
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This cranberry relish comes together in a matter of minutes thanks to a food processor. “This is my go to recipe for a quick and easy cranberry relish for the holidays. Pairs well with turkey and ham,” said Allrecipes user HHollcraft.\n<\/p>\n<\/div>\n
Peyton Beckwith<\/p>\n
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This pickle marinated cheese is a fresh and tangy appetizer, made with layered dill havarti, cream cheese, and cheddar cubes in a sweet, spicy dill pickle marinade.\n<\/p>\n
“Wow, this was delicious,” said Allrecipes Allstar Christina. “I used dill havarti, but that was my only modification. I really loved the flavor marinade\/dressing. Everyone loved this appetizer served with toasted bread rounds!”\n<\/p>\n<\/div>\n
DOTDASH MEREDITH FOOD STUDIOS\u00a0<\/p>\n
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Deviled eggs are always a crowd pleaser. They can be made ahead of time with little prep work. “These deviled eggs are delicious and always popular at our holiday parties,” said Allrecipes member Suzanne EE, who shared this recipe. “This recipe adds diced onion and celery to the creamy mayonnaise filling for a little more texture.”\n<\/p>\n
“I usually make breakfast the day of the holiday (I need a decent meal to keep me cooking all day, lol ) and put aside 3-4 slices of bacon,” said one Allrecipes member. “I always add a small bunch of chopped\/cooked bacon to the top. A crowd pleaser! Happy Holidays!!”\n<\/p>\n<\/div>\n
“The orzo in this salad is reminiscent of pine needles and when dressed in pesto brings a lovely green hue. Perlini mozzarella balls become ornaments, as do cherry tomatoes and ribbons of basil and pepperoni,” says recipe creator thedailygourmet. Drizzle some balsamic glaze on top for some added oomph.\n<\/p>\n<\/div>\n
Brenda Venable<\/p>\n
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For these fig, prosciutto, and goat cheese pinwheels, a puff pastry sheet is layered with goodies, then rolled up like a jelly roll, and sliced. Baked to crispy, chewy, fruity, sweet, and herby perfection, these are hard to resist. Make these a day ahead of time and keep refrigerated in an airtight container. Let them come to room temperature before serving.\n<\/p>\n<\/div>\n
Dotdash Meredith Food Studios<\/p>\n
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These million dollar green beans are bright and tender, with a sweet, salty glaze, and served with crumbled bacon on top. Your family will love them.\n<\/p>\n
“My great-granddaughter does not like beans, but she is a convert now, she really enjoyed these and even asked for the recipe,” raved one Allrecipes member.\n<\/p>\n<\/div>\n
Recipe creator VeggieMommy serves this traditional polish dish on Christmas Eve. “Easy and tasty go-to salad. One of our favorites\u2014and very similar to the one my Russian Baba made,” says one reviewer .\n<\/p>\n<\/div>\n
A classic part of a Christmas Eve or Christmas Day feast for thousands of Italians and Italian Americans, seafood salad will be a showstopper on your holiday table. The recipe calls for it to be served over leafy greens, but most of the time it is served as is.\n<\/p>\n<\/div>\n
Peyton Beckwith<\/p>\n
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This shaved Brussels sprouts Caesar salad is a wonderful new way to enjoy roasted Brussels sprouts. Caesar dressing, buttery toasted breadcrumbs, and Parmesan cheese make this veggie salad really delicious. Toss the Brussels sprouts with the dressing a day or two before serving so they can really absorb the flavors.\n<\/p>\n
“We loved this recipe,” said one Allrecipes Allstar. “The Brussels sprouts still had a slight crunch which I liked with the flavor of a roasted vegetable. I would not have thought of Caesar dressing on Brussels sprouts, but, it wonderfully complemented the sprouts. Even my husband who doesn\u2019t really like Brussels sprouts liked this recipe.”\n<\/p>\n<\/div>\n
Allrecipes Magazine<\/p>\n
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This seasonal slaw, featuring apples, raisins, and carrots, is a perfect side dish for a fish main dish or any meat. This is the perfect make-ahead dish\u2014it just gets better as it sits.\n<\/p>\n
“Very good recipe,” said one Allrecipes user. “My friends loved it and asked if I would make it again for our next get together.”\n<\/p>\n<\/div>\n<\/div>\n
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