Summer is here, and with it comes the quest for cool, refreshing, and light meals that won’t weigh us down. In this culinary corner of Asia, salads are a staple in many cuisines, offering a delightful balance of flavors, textures, and nutrients. From spicy Thai dishes to creamy Vietnamese concoctions, each country has its own unique take on the humble salad. In this article, we’ll explore 20 mouthwatering Asian salad recipes that will quench your thirst for something new and exciting.
Thai Mango Salad with Peanut Dressing
This refreshing salad combines sweet and tangy mango with crunchy vegetables, all tied together by a rich and creamy peanut dressing.
Ingredients:
– 2 ripe mangos, diced
– 1 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup chopped cucumber
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped carrot
– 1/4 cup chopped scallions (green onions)
– 1/2 cup creamy peanut dressing (see below for recipe)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine mixed greens, mango, cucumber, bell pepper, carrot, and scallions.
2. Drizzle the peanut dressing over the salad and toss to coat.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
Peanut Dressing:
– 1/2 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Combine all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: None! This salad is best served immediately, but can be prepared up to 30 minutes in advance.
Cucumber Sesame Salad with Chili Oil
A refreshing summer salad that combines the coolness of cucumber and the nuttiness of sesame, elevated by a spicy kick from chili oil.
Ingredients:
– 4-6 cups thinly sliced cucumbers
– 1/2 cup toasted sesame seeds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons chili oil (adjust to taste)
– Salt and pepper, to taste
– Fresh parsley or cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine sliced cucumbers and toasted sesame seeds.
2. Drizzle the olive oil over the cucumber mixture and toss gently to coat.
3. Add the chili oil and season with salt and pepper to taste.
4. Garnish with fresh parsley or cilantro leaves.
5. Serve immediately.
Cooking Time: 10 minutes
Vietnamese Green Papaya Salad
A refreshing and tangy salad that combines the crunch of green papaya with the flavors of lime, chili, and fish sauce.
Ingredients:
– 1 large green papaya, peeled and grated
– 2 tablespoons lime juice
– 1 tablespoon fish sauce
– 1 tablespoon palm sugar
– 1-2 Thai bird’s eye chilies, seeded and finely chopped
– 1/4 cup fresh cilantro leaves
– Salt to taste
Instructions:
1. In a large bowl, combine the grated papaya, lime juice, fish sauce, and palm sugar. Mix well.
2. Add the chopped chilies and mix until they are evenly distributed throughout the salad.
3. Stir in the fresh cilantro leaves.
4. Season with salt to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Korean Spinach Salad (Sigeumchi Namul)
This refreshing Korean spinach salad is a staple side dish that pairs perfectly with any meal. With its crunchy texture and tangy flavor, you’ll be hooked from the first bite.
Ingredients:
– 1 package of fresh spinach leaves
– 1/2 cup of crispy fried garlic (see note)
– 1/4 cup of toasted sesame seeds
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 teaspoon of sugar
– Salt to taste
Instructions:
1. Wash and dry the spinach leaves.
2. Cut the fried garlic into small pieces.
3. In a large bowl, combine the toasted sesame seeds, Gochujang, soy sauce, rice vinegar, and sugar.
4. Add the spinach leaves to the bowl and toss until well coated with the dressing.
5. Sprinkle the crispy fried garlic on top of the salad.
6. Season with salt to taste.
Cooking Time: 10 minutes
Asian Cabbage Slaw with Crispy Wontons
A refreshing twist on traditional coleslaw, this Asian-inspired recipe combines crunchy cabbage, tangy slaw dressing, and crispy wonton chips for a flavorful and textured snack or side dish.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Wonton wrappers (about 12-15)
Instructions:
1. In a large bowl, combine cabbage, soy sauce, rice vinegar, honey, and ginger. Massage the mixture with your hands for about 5 minutes until the cabbage is slightly softened.
2. Heat vegetable oil in a deep frying pan over medium-high heat. Cut wonton wrappers into triangles or squares and fry in batches until crispy and golden brown (about 30 seconds per batch). Drain on paper towels.
3. Combine slaw mixture with fried wontons and toss to coat. Season with salt and pepper to taste.
4. Serve immediately, garnished with sesame seeds if desired.
Cooking Time: 15-20 minutes
Spicy Sichuan Cucumber Salad
This refreshing salad combines the cooling crunch of cucumbers with the bold, spicy flavors of Sichuan cuisine. Perfect for a light and flavorful side dish or snack.
Ingredients:
– 4-6 cucumbers, thinly sliced
– 1/4 cup chili bean paste (doubanjiang)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large bowl, combine the sliced cucumbers and chili bean paste.
2. Add the minced garlic and stir to combine.
3. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
4. Pour the dressing over the cucumber mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 10 minutes
Servings: 4-6
Balinese Bean Sprout Salad with Coconut
Escape to the islands with this refreshing salad that combines the nutty flavor of bean sprouts with the creaminess of coconut.
Ingredients:
– 1 cup cooked and chilled mung bean sprouts
– 1/2 cup shredded young coconut (or dried coconut flakes)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon grated ginger
– 2 tablespoons lime juice
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. In a large bowl, combine bean sprouts, shredded coconut, and chopped cilantro.
2. In a small bowl, whisk together lime juice, sesame oil, and grated ginger.
3. Pour the dressing over the bean sprout mixture and toss to combine.
4. Season with salt to taste.
Cooking Time: 10 minutes
Japanese Wakame Seaweed Salad
A refreshing Japanese-inspired salad that combines the nutty flavor of wakame seaweed with crunchy vegetables and a tangy dressing.
Ingredients:
– 1 cup dried wakame seaweed, rehydrated in water
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup sliced red bell pepper
– 1/2 cup sliced cucumber
– 1/4 cup chopped green onions
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Cut the rehydrated wakame seaweed into smaller pieces and set aside.
2. In a large bowl, combine the mixed greens, red bell pepper, cucumber, and green onions.
3. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil to make the dressing.
4. Pour the dressing over the salad mixture and toss to coat.
5. Add the wakame seaweed pieces to the salad and toss gently to combine.
6. Season with salt to taste.
Cooking Time: 10 minutes
Thai Larb Salad with Ground Chicken
A refreshing and flavorful Thai-inspired salad featuring ground chicken, herbs, and spices.
Ingredients:
– 1 lb ground chicken
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 tablespoon lime juice
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint
– 1/4 cup chopped Thai basil
– 2 tablespoons chili flakes
– Salt and pepper, to taste
– 1/2 cup mixed greens
– 1/2 cup sliced red bell pepper
Instructions:
1. In a large skillet, cook the ground chicken over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
2. Add garlic, ginger, soy sauce, fish sauce (if using), and lime juice to the skillet. Stir to combine.
3. Stir in cilantro, mint, Thai basil, and chili flakes.
4. Season with salt and pepper to taste.
5. In a large bowl, combine the cooked chicken mixture with mixed greens and sliced red bell pepper.
6. Serve immediately.
Cooking Time: 15-20 minutes
Vietnamese Vermicelli Salad Bowl (Bun)
A refreshing and light Vietnamese-inspired salad bowl filled with soft vermicelli noodles, crunchy vegetables, and savory grilled pork.
Ingredients:
– 1 cup rice vermicelli noodles
– 1/2 pound grilled pork (such as pork loin or shoulder), sliced into thin strips
– 1 cup mixed greens (such as mint, basil, and cilantro)
– 1 cup sliced carrots
– 1 cup sliced cucumber
– 1/4 cup chopped scallions
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Cook the vermicelli noodles according to package instructions. Drain and set aside.
2. Grill the pork until cooked through, then slice into thin strips.
3. In a large bowl, combine the mixed greens, carrots, cucumber, and scallions.
4. Add the cooked vermicelli noodles on top of the vegetables.
5. Arrange the grilled pork slices on top of the noodles.
6. Drizzle with fish sauce and lime juice to taste.
7. Garnish with chopped peanuts or cashews if desired.
Cooking Time: 15-20 minutes
Asian Kale Salad with Sesame Ginger Dressing
This refreshing salad combines the earthy flavor of kale with the warmth of sesame and ginger, creating a perfect blend of East meets West.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted sesame seeds
– 1/2 cup diced cucumber
– 1/2 cup diced red bell pepper
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon grated fresh ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 3 minutes to tenderize it.
2. Add scallions, sesame seeds, cucumber, and bell pepper to the bowl.
3. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, and sesame oil.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Filipino Atchara (Pickled Papaya Salad)
Atchara, also known as Pickled Papaya Salad, is a popular Filipino condiment made from papaya, vinegar, and spices. This tangy and slightly sweet dish adds a burst of flavor to any meal.
Ingredients:
– 2 medium-sized papayas
– 1 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– 2 tablespoons salt
– 1 tablespoon black pepper
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
Instructions:
1. Peel and chop the papayas into small pieces.
2. In a large bowl, combine papaya, vinegar, sugar, water, salt, black pepper, ginger, and garlic.
3. Mix well to ensure all ingredients are fully incorporated.
4. Cover the bowl with plastic wrap and let it sit at room temperature for 24 hours.
5. After 24 hours, give the mixture a good stir and refrigerate for at least 2 hours before serving.
Cooking Time: 24 hours (plus 2 hours of chilling)
Thai Glass Noodle Salad (Yum Woon Sen)
A refreshing and light salad that combines the crunch of glass noodles with a tangy and savory dressing, perfect for hot Thai days.
Ingredients:
– 1 package glass noodles (dried or fresh)
– 2 cups mixed vegetables (bean sprouts, carrots, cabbage, onions)
– 1/2 cup chopped cilantro
– 1/4 cup chopped peanuts
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon fish sauce (optional)
– 1 teaspoon palm sugar
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Cook glass noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed vegetables, cilantro, peanuts, soy sauce, lime juice, fish sauce (if using), and palm sugar. Mix well.
3. Add cooked glass noodles to the bowl and toss until well combined.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15-20 minutes
Korean Cucumber Salad (Oi Muchim)
A refreshing Korean side dish perfect for hot summer days or as a light accompaniment to your favorite Korean meals.
Ingredients:
– 4-6 Kirby cucumbers, sliced into thin rounds
– 1/2 cup toasted sesame oil
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 cup chopped green onions, for garnish
– Salt and black pepper, to taste
Instructions:
1. In a large bowl, whisk together sesame oil, garlic, Gochujang, soy sauce, and rice vinegar.
2. Add sliced cucumbers to the bowl and toss to coat with the dressing.
3. Sprinkle chopped green onions on top and season with salt and black pepper to taste.
4. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None! This recipe is a simple assembly of ingredients, no cooking required.
Chinese Smashed Cucumber Salad
A refreshing summer salad that’s perfect for hot days, Chinese Smashed Cucumber Salad is a simple and flavorful dish that combines the sweetness of cucumbers with the savory flavors of soy sauce, garlic, and ginger. This salad is a great accompaniment to many Asian-inspired meals.
Ingredients:
– 4-6 cucumbers
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Cut the cucumbers into quarters and smash them lightly with a rolling pin or the back of a heavy knife to release their juices.
2. In a large bowl, combine the smashed cucumbers, garlic, ginger, soy sauce, rice vinegar, and vegetable oil.
3. Toss gently to combine, ensuring all ingredients are well coated.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Cambodian Green Mango Salad
Experience the vibrant flavors of Cambodia with this refreshing salad, perfect for a light and healthy meal or as a side dish.
Ingredients:
– 2 green mangos, diced
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted peanuts
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– Salt and pepper to taste
– 1/4 teaspoon red chili flakes (optional, for some heat)
Instructions:
1. In a large bowl, combine the mango, cilantro, scallions, and peanuts.
2. In a small bowl, whisk together the fish sauce, lime juice, palm sugar, salt, pepper, and chili flakes (if using).
3. Pour the dressing over the mango mixture and toss to coat.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Malaysian Rojak Fruit Salad with Shrimp Paste
This refreshing salad combines the sweetness of tropical fruits with the savory flavor of shrimp paste, a staple condiment in Malaysian cuisine. Perfect for hot summer days or as a light and zesty accompaniment to your favorite dishes.
Ingredients:
– 2 cups mixed tropical fruits (such as pineapple, mango, papaya, and kiwi)
– 1/4 cup shrimp paste
– 2 tablespoons palm sugar
– 1 tablespoon lime juice
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cut the fruits into bite-sized pieces and place them in a large bowl.
2. In a small bowl, mix together shrimp paste, palm sugar, and lime juice until well combined.
3. Pour the shrimp paste mixture over the fruit and toss to coat.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves and serve chilled or at room temperature.
Cooking Time: None, as this is a cold dish!
Indonesian Gado-Gado Peanut Salad
Indonesian Gado-Gado Peanut Salad Recipe
Gado-gado, a popular Indonesian salad, is a refreshing mix of crunchy vegetables, creamy peanuts, and savory spices. This easy-to-make recipe is perfect for a quick snack or light meal.
Ingredients:
– 1 cup mixed vegetables (bean sprouts, cabbage, carrots, corn)
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons palm sugar
– 1 tablespoon vegetable oil
– 1/4 teaspoon grated ginger
– 1/4 teaspoon garlic, minced
– Salt to taste
– 1/4 cup roasted peanuts
– Fresh cucumber slices and fried shallots for garnish (optional)
Instructions:
1. In a large bowl, combine mixed vegetables.
2. In a blender or food processor, mix peanut butter, soy sauce, palm sugar, vegetable oil, ginger, and garlic until smooth.
3. Pour the peanut mixture over the vegetables and toss to coat.
4. Sprinkle roasted peanuts on top and season with salt to taste.
5. Garnish with cucumber slices and fried shallots if desired.
Cooking Time: 15 minutes
Enjoy your delicious Indonesian Gado-Gado Peanut Salad!
Burmese Tea Leaf Salad (Laphet Thoke)
Experience the vibrant flavors of Myanmar with this refreshing salad, where fermented tea leaves add a tangy twist to crunchy vegetables and savory spices.
Ingredients:
– 1 cup fermented tea leaves (laphet)
– 2 cups mixed greens (such as lettuce, spinach, and arugula)
– 1 cup thinly sliced carrots
– 1 cup diced red bell peppers
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt to taste
– Optional: 1-2 dried or fresh chilies for added heat
Instructions:
1. Rinse the fermented tea leaves with cold water, then drain and chop them coarsely.
2. In a large bowl, combine the mixed greens, carrots, red bell peppers, and chopped cilantro.
3. In a small bowl, whisk together soy sauce and lime juice to make the dressing.
4. Add the chopped tea leaves to the salad and toss gently.
5. Pour the dressing over the salad and toss again to coat.
6. Season with salt to taste.
7. Garnish with dried or fresh chilies, if desired.
8. Serve immediately.
Cooking Time: 10 minutes (prep time: 5 minutes, cooking time: 0 minutes)
Asian Watermelon Salad with Fish Sauce Dressing
This refreshing salad combines the sweetness of watermelon with the savory flavors of Asian-inspired ingredients, all tied together by a creamy fish sauce dressing.
Ingredients:
– 2 cups diced watermelon (about 1 small melon)
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted peanuts or cashews
– 2 tablespoons fish sauce (such as nam pla or patis)
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon, chopped cilantro, scallions, and toasted nuts.
2. In a small bowl, whisk together the fish sauce, soy sauce, lime juice, and honey until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes (prep only)
Summary
Get ready to delight your taste buds with these 20 refreshing Asian salad recipes! From spicy Sichuan cucumber salad to Filipino atchara pickled papaya, each dish offers a unique blend of flavors and textures. Discover the vibrant colors and bold flavors of Thai mango salad with peanut dressing, or try Korean spinach salad (sigeumchi namul) for a nutritious twist on traditional greens. Whether you’re in the mood for something spicy, tangy, or sweet, these Asian-inspired salads are sure to satisfy your cravings.
