4. Acid to the Rescue
Best for: Meaty dishes, soups, dressings.

How: Add a splash of vinegar (apple cider, white, rice) or a squeeze of lemon/lime juice.

Effect: Cuts through saltiness and brightens flavor.

5. Cream It Out
Best for: Curries, pasta sauces, casseroles.

How: Add heavy cream, coconut milk, yogurt, or sour cream.

Bonus: Also makes the dish richer and smoother.

6. Starch Absorption
Best for: Soups and stews.

How: Add a peeled potato while simmering for 15–20 min, then remove it. It helps absorb some of the salt.

Note: This works best if the dish is only slightly too salty.

7. Serve with Neutral Sides
Best for: Dishes that are already cooked.

How: Serve salty mains with rice, unsalted mashed potatoes, quinoa, pasta, or bread to help balance.

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