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

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

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

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

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

Servings: 4 people

Broccoli salad with miso mayo dressing

Cook broccoli florets in salted boiling water, shock with cold water to stop the cooking, then drizzle with miso mayo dressing. A great appetizer or side salad.

Cook time: 2

Servings: 4 people