Are you tired of the same old boring salads? Look no further! The flavors and ingredients of Asia offer a world of possibilities for creating deliciously tangy and refreshing salads. From the spicy kick of Thai mango to the cooling crunch of Korean cucumber, these 18 Asian salad recipes will take your taste buds on a journey.
In this article, we’ll explore the diverse and exciting world of Asian salads, featuring a range of ingredients, techniques, and flavors from across the continent. Whether you’re looking for something light and easy or bold and adventurous, we’ve got you covered. So sit back, grab a fork, and get ready to experience the incredible taste of Asia in every bite!
Spicy Thai Mango Salad
This refreshing salad combines sweet ripe mango with spicy and tangy flavors from Thailand. Perfect as a light meal or as a side dish for your favorite stir-fry.
Ingredients:
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup chopped red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon fish sauce (optional)
– Salt to taste
– Fresh mint leaves for garnish
Instructions:
1. In a large bowl, combine mango, cilantro, scallions, red bell pepper, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Add fish sauce (if using) and salt to taste; toss again.
4. Garnish with fresh mint leaves and serve immediately.
Cooking Time: 10 minutes
Vietnamese Green Papaya Salad
Get ready to tantalize your taste buds with this refreshing and flavorful Vietnamese Green Papaya Salad, a popular street food in Vietnam.
Ingredients:
– 1 large green papaya (about 2 lbs)
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon palm sugar
– 1/4 teaspoon black pepper
– 2 tablespoons chopped cilantro
– 1/4 cup toasted peanuts
Instructions:
1. Peel the papaya and remove the seeds.
2. Cut the papaya into thin slices, about 1/8 inch thick.
3. In a large bowl, combine lime juice, garlic, fish sauce, palm sugar, and black pepper.
4. Add the sliced papaya to the marinade and let it sit for at least 30 minutes or overnight in the refrigerator.
5. Just before serving, sprinkle cilantro and toasted peanuts over the salad.
6. Serve immediately.
Cooking Time: 30 minutes (including marinating time)
Korean Cucumber Salad
This classic Korean side dish is a staple at any gathering. With its sweet and tangy flavors, crunchy cucumbers, and spicy kick, this salad is sure to be a hit!
Ingredients:
– 4-6 cucumbers, sliced into thin rounds
– 1/2 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 2 tablespoons sugar
– 1 tablespoon toasted sesame oil
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a large bowl, combine sliced cucumbers, chili flakes, garlic, fish sauce, rice vinegar, sugar, and sesame oil.
2. Mix well until the cucumbers are evenly coated with the marinade.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, season with salt and black pepper to taste.
5. Garnish with chopped green onions and toasted sesame seeds, if desired.
Cooking Time: 30 minutes (mostly hands-off time)
Japanese Seaweed Salad
This refreshing salad is a staple in Japanese cuisine, made with wakame seaweed, cucumber, and sesame seeds. With its subtle sweetness and nutty flavor, it’s perfect as a side dish or light lunch.
Ingredients:
– 1/2 cup wakame seaweed (dried)
– 1/2 cucumber, sliced
– 1/4 cup sesame seeds
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1/4 teaspoon grated ginger
Instructions:
1. Rinse the wakame seaweed in cold water and soak it in hot water for 30 minutes to rehydrate.
2. Drain the seaweed and cut it into small pieces.
3. In a large bowl, combine the wakame seaweed, cucumber slices, sesame seeds, soy sauce, rice vinegar, sugar, and grated ginger.
4. Mix well until all the ingredients are evenly distributed.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (including soaking time)
Thai Larb Salad
This spicy and sour Thai salad is a flavorful blend of meat, herbs, and chilies that’s perfect for a quick and delicious meal.
Ingredients:
– 1 pound minced pork or chicken
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon brown sugar
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint leaves
– 2-3 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– Salt, to taste
Instructions:
1. In a large bowl, combine the minced meat, fish sauce, lime juice, brown sugar, cilantro, mint leaves, and chilies. Mix well until everything is fully incorporated.
2. Add the garlic and mix again.
3. Taste and adjust the seasoning as needed with salt.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (including marinating time)
Chinese Chicken Salad
This refreshing Chinese-inspired salad combines juicy chicken, crunchy veggies, and tangy dressing for a flavorful and healthy meal.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced red bell pepper
– 1/2 cup sliced scallions
– 1/4 cup chopped fresh cilantro
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tsp rice vinegar
– 1 tsp grated ginger
– Salt and pepper to taste
Instructions:
1. Grill the chicken until cooked through, about 5-6 minutes per side.
2. In a large bowl, combine mixed greens, red bell pepper, scallions, and cilantro.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, and ginger to make the dressing.
4. Slice the grilled chicken into strips and add to the salad.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Indonesian Gado Gado Salad
Gado gado salad, also known as Indonesian mixed vegetable salad, is a refreshing and flavorful dish that combines a variety of vegetables with a spicy peanut sauce. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 cups mixed vegetables (bean sprouts, cabbage, carrots, corn, and cherry tomatoes)
– 1 cup cooked chickpeas
– 1/4 cup chopped peanuts
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– 1 teaspoon grated ginger
– Salt to taste
– 2 cups boiled noodles (optional)
Instructions:
1. In a blender, combine peanut butter, soy sauce, lime juice, palm sugar, and grated ginger. Blend until smooth.
2. In a large bowl, combine mixed vegetables, cooked chickpeas, and chopped peanuts.
3. Pour the peanut sauce over the vegetable mixture and toss to coat.
4. Add boiled noodles (if using) and mix well.
5. Season with salt to taste.
6. Serve immediately.
Cooking Time: 15 minutes
Filipino Atchara Salad
Achara salad, a popular condiment in the Philippines, is a tangy and sweet relish made with pickled vegetables. This recipe adds a fresh twist to the classic by incorporating crunchy greens and creamy cheese.
Ingredients:
– 1 cup pickled papaya (atchara)
– 2 cups mixed greens
– 1/2 cup crumbled queso fresco or mozzarella cheese
– 1/4 cup chopped cilantro
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, pickled papaya, and chopped cilantro.
2. Crumble the queso fresco or mozzarella cheese over the salad.
3. Drizzle the olive oil over the salad and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Malaysian Rojak Salad
A refreshing twist on traditional salads, this Malaysian-inspired Rojak salad combines the sweet and sour flavors of Southeast Asian cuisine with crunchy textures and vibrant colors. Perfect for a light lunch or as a side dish for your next dinner party!
Ingredients:
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 cup jicama, peeled and diced
– 1 cup shredded carrots
– 1/2 cup chopped fresh cilantro
– 1/4 cup Rojak sauce (see note)
– 1/4 cup toasted peanuts
– 1/4 cup crispy fried shallots (see note)
Instructions:
1. In a large bowl, combine mixed greens, jicama, and carrots.
2. Drizzle Rojak sauce over the salad and toss to coat.
3. Sprinkle chopped cilantro, toasted peanuts, and crispy fried shallots on top of the salad.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Notes:
– Rojak sauce is a popular condiment in Southeast Asian cuisine made from a mixture of ingredients such as tamarind paste, fish sauce, palm sugar, lime juice, and spices. You can find it at most Asian grocery stores or online.
– Fried shallots are crispy fried shallot bulbs that add a crunchy texture to the salad. Simply slice the shallots thinly, separate into individual rings, and fry in hot oil until golden brown.
Singaporean Kachumber Salad
This vibrant salad is a popular street food in Singapore, featuring a mix of crunchy vegetables, tangy flavors, and a hint of spice. Perfect as a light lunch or as a side dish to complement your favorite meals.
Ingredients:
– 2 cups mixed greens (cucumber, carrot, bean sprouts)
– 1 cup diced tomatoes
– 1/2 cup chopped cilantro
– 1/4 cup chopped scallions
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced tomatoes, chopped cilantro, and chopped scallions.
2. In a small bowl, whisk together soy sauce, grated ginger, and sesame oil.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 10 minutes
Cambodian Green Mango Salad
A refreshing and tangy salad that’s perfect for hot days or as a palate cleanser between spicy dishes, Cambodian Green Mango Salad is a staple in many Khmer households.
Ingredients:
– 2 green mangoes (unripe), diced
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– 1/4 teaspoon ground black pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup toasted peanuts
Instructions:
1. In a large bowl, combine the diced green mango, fish sauce, lime juice, palm sugar, and black pepper. Mix well.
2. Stir in the chopped cilantro and toasted peanuts.
3. Taste and adjust the seasoning if needed.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time only)
Laos Larb Salad
A flavorful and refreshing salad from Laos, this recipe combines the bold flavors of herbs, chilies, and fermented fish sauce with crunchy textures from peanuts and vegetables.
Ingredients:
– 1/2 cup fermented fish sauce (nam pla)
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup chopped mint leaves
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 teaspoon ground chilies
– Salt, to taste
– 2 cups mixed vegetables (bean sprouts, shredded carrots, sliced cucumbers)
– 1/4 cup chopped peanuts
– 2 tablespoons lime juice
Instructions:
1. In a large bowl, combine fish sauce, cilantro, scallions, mint leaves, garlic, ginger, and chilies.
2. Add the mixed vegetables and peanuts to the bowl; toss to combine.
3. Season with salt to taste.
4. Squeeze lime juice over the salad and toss to coat.
5. Serve immediately.
Cooking Time: 10 minutes
Burmese Tea Leaf Salad
Laphet, also known as tea leaf salad, is a popular dish in Myanmar (Burma) that combines the earthy flavor of fermented tea leaves with crunchy peanuts, tangy fried garlic, and savory sesame seeds. This refreshing salad is often served at social gatherings and special occasions.
Ingredients:
– 2 cups fermented tea leaves (laphet)
– 1/2 cup roasted peanuts
– 1/4 cup fried garlic
– 2 tablespoons sesame seeds
– 2 tablespoons fish sauce (or to taste)
– 2 tablespoons lime juice
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the tea leaves under cold running water and drain well.
2. In a large bowl, combine the tea leaves, peanuts, fried garlic, and sesame seeds.
3. Squeeze the fish sauce and lime juice over the mixture and toss to coat.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves and serve at room temperature.
Cooking Time: 10 minutes
Bangladeshi Chanachur Salad
A refreshing twist on traditional salads, this Bangladeshi-inspired dish combines crunchy chanachur (puffed rice) with creamy yogurt and a hint of spice. Perfect for hot summer days or as a quick snack.
Ingredients:
– 1 cup chanachur (puffed rice)
– 1/2 cup plain yogurt
– 1/4 cup finely chopped cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ginger paste
– Salt, to taste
– 1-2 green chilies, thinly sliced (optional)
Instructions:
1. In a large bowl, mix together chanachur and yogurt until well combined.
2. Stir in chopped cilantro, lemon juice, and ginger paste.
3. Season with salt to taste.
4. If desired, add thinly sliced green chilies for an extra kick.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Nepalese Cucumber Radish Salad
A refreshing and flavorful salad that combines the cooling qualities of cucumber with the spicy kick of radish, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 large red radish, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
– 1 tablespoon vegetable oil
Instructions:
1. In a large bowl, combine the cucumber and radish slices.
2. Sprinkle the chopped cilantro over the top of the vegetables.
3. Squeeze the lime juice over the salad and toss gently to coat.
4. Season with salt to taste.
5. Drizzle the vegetable oil over the salad and toss again to combine.
6. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Taiwanese Pineapple Salad
This refreshing salad is a staple in Taiwanese cuisine, combining the sweetness of pineapple with the tanginess of pickled mustard greens and the crunch of toasted peanuts. A perfect side dish or light meal for any occasion.
Ingredients:
– 1 cup pineapple chunks
– 1/2 cup pickled mustard greens (store-bought or homemade)
– 1/4 cup chopped scallions
– 1/4 cup toasted peanuts
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine pineapple chunks, pickled mustard greens, and chopped scallions.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sugar until dissolved.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle toasted peanuts on top and season with salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Cook time: None (no cooking required)
– Total time: 10 minutes
Hong Kong Style Sesame Noodle Salad
A refreshing and flavorful salad that combines the crunch of sesame-coated noodles with sweet and savory ingredients, perfect for a quick lunch or dinner.
Ingredients:
– 8 oz. thin rice noodles
– 1/4 cup tahini
– 2 tbsp. soy sauce
– 2 tbsp. rice vinegar
– 1 tsp. sesame oil
– 1/4 cup chopped scallions (green onions)
– 1/2 cup diced cucumber
– 1/2 cup diced carrots
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions:
1. Cook noodles according to package instructions, then set aside.
2. In a blender or food processor, combine tahini, soy sauce, rice vinegar, and sesame oil. Blend until smooth.
3. In a large bowl, combine cooked noodles, scallions, cucumber, and carrots.
4. Pour the tahini dressing over the noodle mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and serve immediately.
Cooking Time: 15 minutes
Tibetan Tomato Onion Salad
This refreshing salad is a staple in Tibetan cuisine, perfect for hot summer days or as a side dish to complement your favorite meals. The combination of juicy tomatoes, sweet onions, and tangy yogurt creates a harmonious balance of flavors.
Ingredients:
– 2 large tomatoes, diced
– 1 large onion, thinly sliced
– 1/4 cup plain Tibetan-style yogurt (or Greek yogurt)
– 1 tablespoon vegetable oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a large bowl, combine the diced tomatoes and thinly sliced onions.
2. In a small bowl, whisk together the yogurt, vegetable oil, salt, and black pepper.
3. Pour the yogurt mixture over the tomato-onion mixture and toss to coat.
4. Garnish with chopped cilantro or scallions if desired.
5. Serve chilled or at room temperature.
Cooking Time: 15 minutes
Summary
Discover the bold flavors and refreshing textures of Asian cuisine with these 18 delicious salad recipes. From spicy Thai mango salads to tangy Korean cucumber creations, each dish showcases the unique blend of sweet, sour, salty, and umami flavors that define Asian cooking. Whether you’re in the mood for something light and zesty or hearty and filling, there’s an Asian-inspired salad on this list that’s sure to satisfy your cravings.
