Vegetable salad

Blanched napa cabbage salad

The bottom half of a head of napa cabbage is cut sliced thickly, blanched in salted water and tossed with a savory dressing made with sliced scallions, minced ginger, garlic and chilies.

Cook time: 3

Servings: 3 people

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

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

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

Crispy fried potatoes, ham, tomatoes and feta salad

Rösti (Swiss-style fried grated potatoes) serves as the base and carb component of a salad. No tossing is required. Simply top the rosti with tomatoes, feta and smoky ham, drizzle in vinaigrette (or serve on the side), garnish with parsley and you have a tasty and filling meal.

Cook time: 20

Servings: 2 people

Salted quail eggs and vegetable salad

For ovo-vegetarians, a bowl of this salad is substantial enough for a filling meal. For omnivores, enjoy it as a side dish to go with grilled or fried meat or fish. We had the salted quail eggs and vegetables salad with fried tilapia and talakitok (trevally) steaks.

Cook time: 0

Servings: 4 people