For someone who’s never been a fan of vegetable-only salads, the addition of a generous amount of protein — homecooked corned beef in this case — leaves me craving more.
Cook time: 0 minutes
Servings: 4 people
Corned beef and vegetable salad
Salad
Japanese potato salad
Coarsely mashed boiled potatoes, roughly chopped hard-boiled eggs, crispy bacon, carrot, cucumber and sweet corn are tossed with Japanese mayo, salt and pepper to make this delightful snack or side dish.
Cook time: 20 minutes
Servings: 8 people
Pomelo and lemongrass salad
Fresh pomelo, thinly sliced lemongrass, Thai basil, mint, cilantro and chunks of crispy fried fish are tossed with a dressing made with palm sugar, lime juice, fish sauce, cilantro stems and chilies.
Cook time: 10 minutes
Servings: 2 people
Japanese cucumber salad
Tangy, sweet and salty, cucumber can be the only solid ingredient in the salad. In this recipe, wakame is added to give the dish even better flavor.
Cook time: 0 minutes
Servings: 3 people
Thai fried egg salad (yum khai dao)
Whole eggs fried in smoking hot oil until the edges of the whites are browned and crisp are served with a sweet, tangy and salty dressing with slices of chilies, lemongrass, shallot and cilantro.
Cook time: 5 minutes
Servings: 3 people
Mandarin chicken salad
Fruity, nutty, protein-rich with just enough carbs in the form of croutons, this filling salad is a one bowl meal.
Cook time: 0 minutes
Servings: 4 people
Thai green mango salad
Sweet and tart with umami lingering in the background, this dish relies heavily on the freshest ingredients.
Cook time: 0 minutes
Servings: 4 people
Thai-style cucumber salad
It has all the contrasts you can dream about in a dish with sweet, salty, tangy and spicy flavors. There’s plenty of textural contrast too with the combination of juicy cucumber and crunchy peanuts.
Cook time: 0 minutes
Servings: 2 people
Japanese-style spinach and mushroom salad
A side dish of blanched spinach and sliced shiitake mushrooms tossed with ground roasted sesame seeds, dashi, Japanese soy sauce, mirin, sugar and sesame oil.
Cook time: 5 minutes
Servings: 4 people
Shrimps, bean sprouts and watermelon salad
A light salad bursting with fruity flavors, and the surprising tang and umami of Vietnamese mixed fish sauce.
Cook time: 5 minutes
Servings: 5 people
Shiitake and cherry tomato salad
A fusion of two of my favorite Asian cuisines. Shiitake, the main ingredient, is associated with Japanese cuisine. But the dressing is pure Vietnamese.
Cook time: 10 minutes
Servings: 4 people
Broccoli salad with miso mayo dressing
Cook broccoli florets in salted boiling water, shock with cold water to keep them lightly crisp, drain well, then drizzle with miso mayo dressing. A great appetizer or side salad.
Cook time: 2 minutes
Servings: 4 people