20 Delicious Asian Salad Recipes Healthy

Dive into a world of vibrant flavors with our roundup of 20 Delicious Asian Salad Recipes that are as healthy as they are tasty! Perfect for home cooks looking to spice up their meal routine, these dishes blend fresh ingredients with exotic spices for a quick, nutritious feast. Whether you’re craving something light or hearty, our selection promises to delight your palate and inspire your next kitchen adventure.

Spicy Thai Beef Salad

Yearning for a dish that marries the bold flavors of Thailand with the freshness of a salad? This Spicy Thai Beef Salad is a vibrant, aromatic dish that combines tender slices of beef with a symphony of herbs and spices, offering a perfect balance of heat, sweetness, and tang.

Ingredients

• 1 lb beef sirloin, thinly sliced (for quicker cooking)
• 2 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar (adjust to taste)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 1 tsp chili flakes (adjust based on heat preference)
• 1 cup cherry tomatoes, halved (adds a burst of freshness)
• 1/2 red onion, thinly sliced (soak in water to mellow the sharpness)
• 1/4 cup fresh mint leaves (tear gently to release aroma)
• 1/4 cup fresh cilantro leaves (stems removed for texture)

Instructions

1. In a small bowl, whisk together fish sauce, brown sugar, lime juice, and chili flakes until the sugar dissolves. Set aside.
2. Heat a grill pan over medium-high heat (400°F) and cook the beef slices for 2-3 minutes per side, until just done. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Transfer the beef to a plate and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the meat stays tender.
4. In a large mixing bowl, combine the cherry tomatoes, red onion, mint, and cilantro. Tip: Gently toss the herbs to prevent bruising.
5. Slice the rested beef into thin strips and add to the salad bowl along with the prepared dressing. Toss everything together lightly. Tip: Dress the salad just before serving to maintain crispness.

Marvel at the contrasting textures and flavors in every bite—the succulent beef, the crisp vegetables, and the explosive dressing. Serve this salad atop a bed of lettuce for an extra crunch or alongside steamed jasmine rice to soak up the delicious dressing.

Vietnamese Green Mango Salad

Unveiling the vibrant flavors of Southeast Asia, this Vietnamese Green Mango Salad is a refreshing blend of crisp textures and tangy sweetness, perfect for a light summer meal or a bold side dish.

Ingredients

• 2 cups green mango, julienned (look for firm, unripe mangoes)
• 1/4 cup roasted peanuts, roughly chopped (for crunch)
• 2 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp sugar (adjust to balance the tanginess)
• 1/2 tsp chili flakes (or to taste for heat)
• 1/4 cup fresh cilantro, chopped (adds a fresh, herby note)
• 1/4 cup fresh mint leaves, torn (for a burst of freshness)

Instructions

1. In a large bowl, combine the julienned green mango, chopped peanuts, cilantro, and mint leaves.
2. In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until the sugar is completely dissolved.
3. Pour the dressing over the mango mixture and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
4. Serve the salad chilled for the best texture and flavor. Tip: For an extra crunch, sprinkle additional chopped peanuts on top before serving.
5. Enjoy this salad as a standalone dish or pair it with grilled meats for a more substantial meal. Tip: The salad is best enjoyed fresh but can be refrigerated for up to 2 hours before serving.

Not only does this salad boast a delightful contrast of textures, from the crisp mango to the crunchy peanuts, but its flavor profile is equally impressive—balancing sweet, sour, salty, and spicy notes. Serve it in a hollowed-out pineapple for an eye-catching presentation that’s sure to impress.

Korean Cucumber Salad

Offering a refreshing crunch and a vibrant kick, this Korean Cucumber Salad is a symphony of flavors that dances between spicy, sweet, and tangy, perfect for elevating any meal or enjoying as a standalone delight.

Ingredients

• 2 medium cucumbers, thinly sliced (English or Persian cucumbers work best for their crisp texture)
• 1 tbsp kosher salt (for drawing out moisture)
• 2 tbsp rice vinegar (apple cider vinegar can be a substitute)
• 1 tbsp granulated sugar (adjust to taste)
• 1 tbsp gochugaru (Korean red pepper flakes, adjust for heat preference)
• 1 tsp sesame oil (toasted for deeper flavor)
• 1 tbsp toasted sesame seeds (for garnish and crunch)
• 2 green onions, thinly sliced (for a fresh, sharp contrast)

Instructions

1. In a large bowl, toss the thinly sliced cucumbers with 1 tbsp kosher salt. Let sit for 15 minutes to draw out excess moisture, then rinse and drain well. Tip: This step ensures your salad isn’t watery.
2. In the same bowl, combine the cucumbers with rice vinegar, granulated sugar, and gochugaru. Mix thoroughly until the sugar is dissolved. Tip: Taste and adjust the balance of sweet and tangy to your liking.
3. Drizzle with sesame oil and add the green onions, tossing gently to combine. Tip: Toasting the sesame oil beforehand enhances its nutty aroma.
4. Sprinkle toasted sesame seeds over the top before serving for an extra layer of texture and flavor.

Now, this Korean Cucumber Salad presents a delightful contrast of textures, from the crisp cucumbers to the crunchy sesame seeds, while the flavors meld beautifully into a harmonious blend. Serve it alongside grilled meats or as a bright addition to your next picnic spread.

Japanese Seaweed Salad

Gracefully balancing the delicate flavors of the ocean with a refreshing crunch, Japanese Seaweed Salad is a testament to the simplicity and elegance of Japanese cuisine. This dish, with its vibrant colors and healthful ingredients, offers a light yet satisfying experience that’s perfect for any season.

Ingredients

• 1 oz dried mixed seaweed (rehydrates to about 2 cups)
• 2 tbsp rice vinegar (or apple cider vinegar for a slightly sweeter taste)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sesame oil (toasted for deeper flavor)
• 1 tsp sugar (adjust to taste)
• 1/2 tsp grated ginger (fresh for best flavor)
• 1 tbsp sesame seeds (toasted)
• 1/4 cup thinly sliced cucumber (optional, for added crunch)

Instructions

1. Place the dried seaweed in a large bowl and cover with cold water. Let it soak for 10 minutes, or until fully rehydrated and tender.
2. Drain the seaweed thoroughly, squeezing out excess water with your hands. Transfer to a clean bowl.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and grated ginger until the sugar is completely dissolved.
4. Pour the dressing over the seaweed and toss gently to combine, ensuring each strand is lightly coated.
5. Sprinkle the toasted sesame seeds over the salad and add the sliced cucumber if using. Toss once more to distribute evenly.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Perfectly textured with a slight chewiness from the seaweed and a crisp bite from the cucumber, this salad is a harmony of tangy, sweet, and umami flavors. Serve it as a standalone appetizer or alongside grilled fish for a complete meal that celebrates the sea.

Chinese Chicken Salad

Harmoniously blending the crisp freshness of vegetables with the savory depth of grilled chicken, this Chinese Chicken Salad is a testament to the beauty of balance in flavors and textures. Perfect for a light lunch or as a refreshing side, it’s a dish that promises to delight with every bite.

Ingredients

• 2 cups shredded cooked chicken (use leftover grilled chicken for added flavor)
• 4 cups shredded Napa cabbage (or green cabbage for a crunchier texture)
• 1 cup shredded carrots (pre-shredded saves time)
• 1/2 cup sliced almonds (toast lightly for enhanced flavor)
• 1/4 cup chopped green onions (both green and white parts)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 tbsp rice vinegar (adjust to taste)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sesame oil (a little goes a long way)
• 1 tbsp honey (or sugar, adjust to taste)
• 1/2 tsp grated ginger (fresh is best)
• 1 garlic clove, minced (use a press for ease)

Instructions

1. In a large bowl, combine the shredded chicken, Napa cabbage, carrots, sliced almonds, and green onions.
2. In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until well blended. Tip: Taste the dressing before adding to the salad to adjust sweetness or acidity.
3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Tip: Use salad tongs for an even mix without bruising the greens.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: For best results, serve immediately to maintain the crispness of the vegetables.

This Chinese Chicken Salad offers a delightful contrast between the tender chicken and the crisp vegetables, all brought together by a dressing that’s both sweet and tangy. Try serving it in a hollowed-out pineapple for an eye-catching presentation that’s sure to impress.

Thai Papaya Salad

Lusciously vibrant and bursting with bold flavors, Thai Papaya Salad is a refreshing dish that perfectly balances sweet, sour, spicy, and salty notes. This dish, known as ‘Som Tum’ in Thailand, is a delightful way to bring a taste of Southeast Asia to your table, offering a crunchy texture and a lively dressing that dances on the palate.

Ingredients

• 1 medium green papaya, shredded (about 4 cups)
• 2 cloves garlic, minced
• 1-2 Thai chilies, finely chopped (adjust to spice preference)
• 1 tbsp palm sugar, grated (or brown sugar as a substitute)
• 2 tbsp fish sauce (or soy sauce for a vegetarian option)
• 2 tbsp lime juice, freshly squeezed
• 1 cup cherry tomatoes, halved
• 1/4 cup roasted peanuts, roughly chopped (for garnish)
• 1/4 cup long beans or green beans, cut into 1-inch pieces (optional)

Instructions

1. In a large mortar, combine the minced garlic and Thai chilies, then pound lightly to release their flavors.
2. Add the palm sugar, fish sauce, and lime juice to the mortar, stirring until the sugar dissolves completely.
3. Toss in the shredded papaya and long beans (if using), then gently pound and mix to coat the vegetables evenly with the dressing. Tip: Avoid over-pounding to maintain the papaya’s crisp texture.
4. Add the cherry tomatoes and lightly mix to incorporate without crushing them.
5. Transfer the salad to a serving plate and sprinkle with roasted peanuts for a crunchy finish. Tip: For an extra layer of flavor, toast the peanuts lightly before chopping.
6. Serve immediately to enjoy the salad at its freshest. Tip: Pair with grilled meats or sticky rice for a complete meal.

A symphony of textures and tastes, this Thai Papaya Salad is irresistibly crunchy with a dressing that’s tangy, sweet, and spicy all at once. For a creative twist, serve it in hollowed-out papaya halves or alongside crispy spring rolls for added contrast.

Indonesian Gado Gado Salad

Savory and vibrant, Indonesian Gado Gado Salad is a delightful medley of fresh vegetables, crispy tofu, and hard-boiled eggs, all brought together with a rich, peanut-based dressing. This dish is a testament to the beauty of balance, offering a harmonious blend of textures and flavors that are both nourishing and deeply satisfying.

Ingredients

• 1 cup peanut butter (smooth or crunchy, depending on preference)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp brown sugar (adjust to taste)
• 1 clove garlic, minced (fresh is best)
• 1 tsp lime juice (for a hint of acidity)
• 1/2 cup water (to thin the dressing)
• 2 cups mixed vegetables (such as cabbage, bean sprouts, and green beans, blanched)
• 1 cup firm tofu, cubed and fried until golden
• 2 hard-boiled eggs, quartered
• 1/2 cup crispy shallots (for garnish)

Instructions

1. In a medium bowl, whisk together peanut butter, soy sauce, brown sugar, minced garlic, and lime juice until smooth.
2. Gradually add water to the mixture, continuing to whisk until the dressing reaches a pourable consistency. Set aside.
3. Blanch the mixed vegetables in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Drain well.
4. In a large serving bowl, arrange the blanched vegetables, fried tofu, and quartered hard-boiled eggs.
5. Drizzle the peanut dressing generously over the salad, ensuring all components are lightly coated.
6. Sprinkle crispy shallots on top for added texture and flavor before serving.

Fluffy and crisp vegetables contrast beautifully with the creamy dressing and crunchy shallots, making every bite a delightful experience. Serve this salad with extra dressing on the side for those who love an extra peanutty punch, or alongside steamed rice for a more substantial meal.

Filipino Ensaladang Talong

Amidst the vibrant tapestry of Filipino cuisine, Ensaladang Talong stands out as a dish that marries simplicity with depth, offering a refreshing yet hearty experience. This eggplant salad, with its smoky undertones and tangy dressing, is a testament to the beauty of combining few ingredients with bold flavors.

Ingredients

• 2 large eggplants (about 1 lb total), choose firm and shiny ones for best texture
• 1/4 cup vinegar (cane or apple cider), adjust acidity to preference
• 2 tbsp soy sauce, for a umami depth
• 1 small red onion, thinly sliced, soak in water to mellow the sharpness if desired
• 1 tomato, diced, seeds removed for less moisture
• 1 tbsp sugar, to balance the acidity
• 1/4 tsp black pepper, freshly ground for aroma

Instructions

1. Preheat your grill to medium-high heat (about 400°F) for that essential smoky flavor. Alternatively, you can broil the eggplants in the oven.
2. Pierce the eggplants with a fork in a few places to prevent bursting, then grill for 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
3. Let the eggplants cool slightly, then peel off the skin. The flesh should be tender and easily separable.
4. Fluff the eggplant flesh with a fork into strands, resembling the texture of cooked noodles, for the salad base.
5. In a small bowl, whisk together vinegar, soy sauce, sugar, and black pepper until the sugar dissolves, creating a harmonious dressing.
6. Combine the fluffed eggplant, sliced onion, and diced tomato in a large bowl. Drizzle the dressing over and gently toss to coat evenly.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Juxtaposing the smokiness of the eggplant with the crisp freshness of the vegetables, Ensaladang Talong offers a delightful contrast in every bite. Serve it chilled as a side to grilled meats or enjoy it on its own with a side of crispy fried fish for a complete meal.

Malaysian Kerabu Bee Hoon

Captivating the senses with its vibrant colors and refreshing flavors, Malaysian Kerabu Bee Hoon is a delightful salad that combines thin rice noodles with a medley of herbs, vegetables, and a tangy dressing. This dish is a testament to the beauty of Malaysian cuisine, offering a perfect balance of textures and tastes that are both invigorating and satisfying.

Ingredients

• 8 oz rice vermicelli noodles (soaked in warm water until soft, then drained)
• 1 cup bean sprouts (blanched for 30 seconds for crunch)
• 1/2 cup shredded cooked chicken (use rotisserie for convenience)
• 1/4 cup finely sliced lemongrass (tender inner part only)
• 1/4 cup chopped cilantro (stems and leaves for maximum flavor)
• 1/4 cup chopped mint leaves (adds a refreshing note)
• 1/4 cup roasted peanuts (crushed, for garnish)
• 2 tbsp fish sauce (adjust to taste)
• 2 tbsp lime juice (freshly squeezed for brightness)
• 1 tbsp sugar (balances the acidity)
• 1 tsp chili flakes (or to taste, for heat)

Instructions

1. In a large bowl, combine the soaked and drained rice vermicelli noodles with blanched bean sprouts and shredded chicken.
2. Add the sliced lemongrass, chopped cilantro, and mint leaves to the bowl, tossing gently to distribute the herbs evenly.
3. In a small bowl, whisk together fish sauce, lime juice, sugar, and chili flakes until the sugar is completely dissolved.
4. Pour the dressing over the noodle mixture, using tongs or your hands to mix thoroughly, ensuring every strand is coated.
5. Let the salad sit for 10 minutes to allow the flavors to meld together.
6. Before serving, sprinkle the crushed roasted peanuts on top for added texture and nuttiness.

Flavorful and light, this Malaysian Kerabu Bee Hoon is a celebration of textures, from the soft noodles to the crunchy peanuts and fresh herbs. Serve it chilled or at room temperature, perhaps with a side of crispy prawn crackers for an extra layer of delight.

Singaporean Rojak

On a culinary journey that bridges the vibrant streets of Singapore to your kitchen, Singaporean Rojak stands out as a symphony of flavors and textures. This dish, a beloved street food, masterfully combines sweet, spicy, and tangy notes with a delightful crunch, offering a taste that’s as complex as it is refreshing.

Ingredients

• 1 cup jicama, peeled and cut into matchsticks (for a crisp texture)
• 1 cup pineapple, cubed (fresh or canned, drained)
• 1/2 cup cucumber, thinly sliced (leave skin on for extra crunch)
• 1/4 cup roasted peanuts, roughly chopped (for garnish)
• 2 tbsp tamarind paste (adjust to taste for tanginess)
• 1 tbsp shrimp paste (or substitute with fish sauce for a milder flavor)
• 1 tbsp palm sugar, grated (or brown sugar as an alternative)
• 1 tsp chili paste (adjust to taste for heat)
• 1 tbsp lime juice (for a fresh, citrusy kick)

Instructions

1. In a large mixing bowl, combine jicama, pineapple, and cucumber. Toss gently to mix.
2. In a small saucepan over low heat, warm the tamarind paste, shrimp paste, palm sugar, and chili paste. Stir continuously for 2-3 minutes until the sugar dissolves and the mixture becomes a smooth sauce.
3. Remove the saucepan from heat and stir in the lime juice. Let the sauce cool for 5 minutes to allow flavors to meld.
4. Pour the cooled sauce over the mixed fruits and vegetables. Toss until everything is evenly coated.
5. Transfer the Rojak to a serving dish and sprinkle with chopped peanuts for garnish.

Kaleidoscopic in its presentation, Singaporean Rojak offers a playful contrast between the juicy sweetness of pineapple, the crispness of jicama, and the creamy richness of the sauce. Serve it chilled for a refreshing appetizer or alongside grilled meats for a bold flavor contrast.

Cambodian Green Papaya Salad

Perfectly balancing the vibrant flavors of Southeast Asia, Cambodian Green Papaya Salad is a refreshing dish that brings a delightful crunch and a harmonious blend of sweet, sour, and spicy to your table. This salad is a testament to the simplicity of ingredients transforming into something extraordinary.

Ingredients

• 1 medium green papaya, julienned (about 4 cups)
• 2 cloves garlic, minced
• 1-2 Thai chilies, finely chopped (adjust to taste)
• 2 tbsp palm sugar, grated (or brown sugar as a substitute)
• 2 tbsp fish sauce
• 2 tbsp lime juice, freshly squeezed
• 1 cup cherry tomatoes, halved
• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup long beans, cut into 1-inch pieces (optional for extra crunch)

Instructions

1. In a large mortar, gently pound the garlic and chilies to a coarse paste. This releases their flavors more effectively.
2. Add the palm sugar, fish sauce, and lime juice to the mortar. Stir with a spoon until the sugar dissolves completely.
3. Toss in the julienned green papaya and long beans (if using). Lightly pound with the pestle to bruise the vegetables, allowing them to absorb the dressing better.
4. Add the cherry tomatoes and gently mix to combine without crushing them.
5. Transfer the salad to a serving plate and sprinkle with roasted peanuts for a nutty finish.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Crunchy, vibrant, and bursting with flavor, this Cambodian Green Papaya Salad is a celebration of textures and tastes. Serve it alongside grilled meats or enjoy it as a standalone dish for a light, refreshing meal.

Laos Larb Salad

Unveiling the vibrant flavors of Southeast Asia, Laos Larb Salad is a harmonious blend of fresh herbs, ground meat, and a tangy dressing that dances on the palate. This dish, a staple in Laotian cuisine, offers a refreshing yet deeply savory experience, perfect for those seeking to explore the depths of Asian flavors.

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 1/4 cup fresh lime juice (adjust for desired tanginess)
• 2 tbsp fish sauce (for umami depth)
• 1 tsp sugar (to balance acidity)
• 1/2 cup chopped mint leaves (for freshness)
• 1/2 cup chopped cilantro (adds a citrusy note)
• 1/4 cup sliced green onions (for a mild bite)
• 1 tbsp toasted rice powder (for crunch and aroma)
• 2-3 Thai chilies, finely chopped (adjust for heat)
• 1 head of lettuce, leaves separated (for serving)

Instructions

1. In a skillet over medium heat, cook the ground chicken until no pink remains, about 5-7 minutes. Break it into small crumbles for even cooking.
2. Transfer the cooked chicken to a large bowl and let it cool slightly, about 2 minutes, to prevent the herbs from wilting.
3. Add lime juice, fish sauce, and sugar to the bowl. Mix well to ensure the chicken is evenly coated with the dressing.
4. Fold in the mint, cilantro, green onions, toasted rice powder, and Thai chilies. Gently toss to combine all ingredients without bruising the herbs.
5. Serve the larb on a platter with lettuce leaves on the side for wrapping. The crisp lettuce complements the soft, flavorful filling beautifully.

Marvel at the contrast of textures and flavors in this Laos Larb Salad, where the juicy, aromatic filling meets the crisp, cool lettuce. Ideal for a light lunch or as part of a larger Asian-inspired feast, it’s a dish that invites you to explore the art of balancing flavors with every bite.

Burmese Tea Leaf Salad

Burmese Tea Leaf Salad, known as Lahpet Thoke, is a harmonious blend of textures and flavors that captivates the palate with its unique combination of fermented tea leaves, crunchy nuts, and fresh vegetables. This dish is a testament to Myanmar’s rich culinary tradition, offering a delightful balance of tangy, savory, and nutty notes.

Ingredients

• 1 cup fermented tea leaves (available at Asian specialty stores)
• 1/2 cup roasted peanuts (for extra crunch, toast them lightly before use)
• 1/4 cup toasted sesame seeds
• 2 tbsp fried garlic (store-bought or homemade)
• 2 tbsp fried yellow split peas (adds a delightful crunch)
• 1/4 cup diced tomatoes (ripe but firm)
• 1/4 cup shredded cabbage (for a fresh, crisp texture)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp lime juice (adjust to taste)
• 1 tsp chili flakes (optional, for heat)
• 2 tbsp neutral oil (like sunflower or grapeseed)

Instructions

1. In a large mixing bowl, combine the fermented tea leaves with the neutral oil, ensuring the leaves are well coated to soften their texture.
2. Add the fish sauce and lime juice to the bowl, mixing thoroughly to distribute the flavors evenly.
3. Gently fold in the diced tomatoes and shredded cabbage, being careful not to crush the vegetables to maintain their crispness.
4. Sprinkle the roasted peanuts, toasted sesame seeds, fried garlic, and fried yellow split peas over the salad, tossing lightly to combine.
5. For those who enjoy a bit of heat, sprinkle chili flakes over the top and give the salad one final gentle toss.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Presenting a symphony of textures, from the crunch of peanuts and split peas to the softness of fermented tea leaves, this salad is a feast for the senses. Perfect as a standalone dish or as a vibrant side, it invites you to explore the depths of Burmese cuisine with every bite.

Bangladeshi Chanar Dalna Salad

Combining the rich flavors of Bangladeshi cuisine with the freshness of a salad, this Chanar Dalna Salad is a delightful twist on traditional flavors, offering a harmonious blend of spices and textures that will transport your taste buds to the bustling streets of Dhaka.

Ingredients

• 1 cup paneer, cubed (for a softer texture, soak in warm water for 10 minutes)
• 2 tbsp mustard oil (or any neutral oil for a milder taste)
• 1 tsp cumin seeds (toast lightly for enhanced aroma)
• 1/2 tsp turmeric powder (adds vibrant color and earthy flavor)
• 1 tsp red chili powder (adjust to taste)
• 1 cup mixed greens (spinach and arugula work well for a peppery bite)
• 1/2 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/4 cup red onion, thinly sliced (soak in cold water to reduce sharpness)
• Salt, to taste (start with 1/4 tsp and adjust)

Instructions

1. Heat mustard oil in a pan over medium heat until it begins to smoke slightly, then cool for 30 seconds to reduce pungency.
2. Add cumin seeds to the oil, stirring for 30 seconds until they splutter and release their aroma.
3. Gently place paneer cubes in the pan, frying for 2 minutes on each side until golden brown. Tip: Avoid overcrowding the pan to ensure even browning.
4. Sprinkle turmeric and red chili powder over the paneer, stirring carefully to coat each piece without breaking them.
5. Remove paneer from heat and let cool for 5 minutes to allow flavors to meld.
6. In a large bowl, combine mixed greens, cherry tomatoes, and red onion. Tip: Toss greens with your hands to prevent bruising.
7. Add the cooled paneer to the salad, gently mixing to distribute evenly. Tip: For best flavor, serve immediately while paneer is slightly warm.
8. Season with salt, tossing once more to combine all ingredients.

Offering a delightful contrast between the crispy paneer and the fresh, crisp greens, this salad is a testament to the versatility of Bangladeshi flavors. Serve it as a standalone light meal or alongside warm naan for a more substantial dish.

Nepalese Cucumber Radish Salad

Refreshing and crisp, this Nepalese Cucumber Radish Salad is a vibrant dish that brings a burst of flavor and texture to any table. Its simplicity belies the depth of taste, achieved through a harmonious blend of fresh vegetables and aromatic spices.

Ingredients

• 1 large cucumber, thinly sliced (peel if desired)
• 1 cup radishes, thinly sliced (use a mandoline for even slices)
• 1/4 cup fresh cilantro, chopped (stems included for extra flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp ground cumin (toasted for enhanced aroma)
• 1/4 tsp chili powder (adjust for heat preference)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. In a large mixing bowl, combine the thinly sliced cucumber and radishes.
2. Sprinkle the salt over the vegetables and gently toss to coat. Let sit for 5 minutes to draw out excess moisture.
3. After 5 minutes, drain any accumulated liquid from the bowl.
4. Add the chopped cilantro, lemon juice, ground cumin, and chili powder to the bowl.
5. Drizzle with olive oil and toss all ingredients together until evenly distributed.
6. Let the salad marinate for at least 10 minutes before serving to allow flavors to meld.

Just before serving, give the salad a final toss to redistribute the dressing. The result is a salad that’s wonderfully crunchy, with a perfect balance of tangy, spicy, and fresh flavors. Serve it alongside grilled meats or as a standalone dish for a light, refreshing meal.

Bhutanese Ema Datshi Salad

Delightfully bold and vibrant, the Bhutanese Ema Datshi Salad is a harmonious blend of fiery chilies and creamy cheese, offering a unique twist on traditional flavors. This dish, a lighter take on the classic Bhutanese staple, is perfect for those seeking to explore the depths of Himalayan cuisine with a refreshing, salad-style presentation.

Ingredients

• 2 cups green chilies, sliced (adjust quantity based on heat preference)
• 1 cup tomatoes, diced (ripe but firm)
• 1/2 cup red onion, thinly sliced (for a milder taste, soak in cold water for 10 minutes)
• 1 cup Bhutanese cheese or feta, crumbled (for authenticity, seek out local Bhutanese cheese)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp turmeric powder (for color and earthiness)

Instructions

1. Heat the vegetable oil in a pan over medium heat (350°F) until shimmering but not smoking.
2. Add the sliced green chilies to the pan, stirring occasionally, until they begin to soften, about 5 minutes. Tip: Wear gloves when handling chilies to avoid skin irritation.
3. Stir in the diced tomatoes and turmeric powder, cooking until the tomatoes start to break down, approximately 3 minutes.
4. Add the thinly sliced red onion, cooking for an additional 2 minutes until just softened but still crisp. Tip: For extra crunch, add the onions raw just before serving.
5. Remove the pan from heat and gently fold in the crumbled cheese until just combined. Tip: The residual heat will slightly melt the cheese, creating a creamy texture.
6. Season with salt to taste, mixing well to ensure all ingredients are evenly coated.

Exquisitely balanced, this salad boasts a creamy texture with a fiery kick, making it an unforgettable side dish or a standalone meal. Serve it chilled to contrast the heat, or alongside steamed rice for a more traditional experience.

Sri Lankan Gotu Kola Salad

Elegantly vibrant and bursting with fresh flavors, the Sri Lankan Gotu Kola Salad is a delightful exploration of texture and taste, combining the earthy notes of gotu kola leaves with the bright zest of lime and the crunch of fresh vegetables. This dish is a testament to the simplicity and elegance of Sri Lankan cuisine, offering a refreshing side or a light meal that’s as nutritious as it is delicious.

Ingredients

• 2 cups finely chopped gotu kola leaves (packed tightly)
• 1/2 cup thinly sliced red onion (soak in cold water for 10 minutes to mellow the sharpness)
• 1/4 cup freshly grated coconut (or unsweetened shredded coconut)
• 1 green chili, finely chopped (adjust to taste)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground black pepper
• 1 tbsp coconut oil (or any neutral oil)

Instructions

1. In a large mixing bowl, combine the chopped gotu kola leaves, sliced red onion, grated coconut, and green chili.
2. Drizzle the lime juice over the mixture, followed by the coconut oil, ensuring even distribution.
3. Sprinkle the salt and ground black pepper over the salad, then gently toss all the ingredients together until well combined. Tip: Use your hands to massage the leaves slightly, which helps to soften them and meld the flavors.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. Tip: This resting period enhances the salad’s taste and texture.
5. Give the salad a final toss, then taste and adjust the seasoning if necessary. Tip: For an extra crunch, consider adding toasted cashews or peanuts just before serving.

Garnished with a sprinkle of additional grated coconut and a wedge of lime on the side, this Gotu Kola Salad is a celebration of contrasts—crisp yet tender, spicy yet soothing, with each bite offering a harmonious blend of flavors. Serve it alongside grilled fish or chicken for a complete meal, or enjoy it as a standalone dish for a light, healthful lunch.

Tibetan Tomato Salad

Whisking together the vibrant flavors of the Himalayas, this Tibetan Tomato Salad is a refreshing homage to simplicity and spice. With its crisp textures and a dressing that dances between tangy and sweet, it’s a dish that promises to transport your palate to the mountainous regions of Tibet with every bite.

Ingredients

• 4 large ripe tomatoes, sliced into wedges (choose firm tomatoes for better texture)
• 1 small red onion, thinly sliced (soak in cold water for 10 minutes to mellow the sharpness)
• 2 tbsp fresh cilantro, chopped (stems included for extra flavor)
• 1 tbsp sesame oil (or any neutral oil for a milder taste)
• 1 tsp Sichuan pepper, toasted and ground (adjust to taste for desired heat)
• 1 tbsp soy sauce (use tamari for a gluten-free option)
• 1 tsp honey (or sugar, to balance the acidity)
• 1/2 tsp salt (adjust to taste)

Instructions

1. In a large bowl, combine the tomato wedges and thinly sliced red onion.
2. In a small bowl, whisk together sesame oil, ground Sichuan pepper, soy sauce, honey, and salt until well blended.
3. Pour the dressing over the tomato and onion mixture, gently tossing to ensure even coating without breaking the tomatoes.
4. Let the salad sit for 5 minutes to allow the flavors to meld, then sprinkle with chopped cilantro before serving.

Refreshingly crisp with a bold kick, this salad pairs beautifully with grilled meats or can stand alone as a light, flavorful starter. The interplay of sweet, spicy, and tangy notes makes it a memorable dish that’s as visually appealing as it is delicious.

Mongolian Tsuivan Salad

This Mongolian Tsuivan Salad is a vibrant, hearty dish that marries the rich flavors of traditional Mongolian cuisine with the fresh, crisp textures of a modern salad. Tsuivan, a beloved noodle dish, is reimagined here with a lighter touch, offering a perfect balance of savory and refreshing elements.

Ingredients

• 2 cups all-purpose flour (for homemade noodles, or substitute with store-bought fresh noodles)
• 1/2 lb ground beef (or lamb for a more traditional flavor)
• 1 large onion, thinly sliced (yellow or white for sweetness)
• 2 carrots, julienned (for a colorful crunch)
• 1 red bell pepper, thinly sliced (adds a sweet, vibrant note)
• 2 tbsp vegetable oil (or any neutral oil for frying)
• 1 tbsp soy sauce (adjust to taste for saltiness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup green onions, chopped (for garnish and freshness)

Instructions

1. In a large bowl, mix the all-purpose flour with a pinch of salt and gradually add water to form a dough. Knead until smooth, then let it rest for 30 minutes covered with a damp cloth.
2. Roll out the dough thinly on a floured surface and cut into strips to make noodles. Alternatively, use store-bought fresh noodles to save time.
3. Heat vegetable oil in a large pan over medium-high heat. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon.
4. Add the sliced onion, julienned carrots, and red bell pepper to the pan. Stir-fry for 5-7 minutes until the vegetables are softened but still crisp.
5. Boil the noodles in salted water according to package instructions, then drain and add to the pan with the meat and vegetables.
6. Season with soy sauce, salt, and black pepper, tossing everything together to combine. Cook for another 2 minutes to let the flavors meld.
7. Garnish with chopped green onions before serving.

Mongolian Tsuivan Salad boasts a delightful contrast of textures, from the chewy noodles to the crisp vegetables, all enveloped in a savory, umami-rich sauce. Serve it warm for a comforting meal, or at room temperature as a unique addition to your picnic spread.

Taiwanese Cold Noodle Salad

Amidst the warmth of summer, a refreshing Taiwanese Cold Noodle Salad emerges as a culinary delight, blending silky noodles with a vibrant medley of textures and flavors, perfect for al fresco dining or a light indoor meal.

Ingredients

• 8 oz thin wheat noodles (or soba noodles for a gluten-free option)
• 2 tbsp sesame oil (toasted, for depth of flavor)
• 1 tbsp soy sauce (low sodium, adjust to taste)
• 1 tbsp rice vinegar (for a subtle tang)
• 1 tsp sugar (to balance acidity)
• 1/2 cucumber, julienned (for crunch)
• 1 carrot, julienned (adds sweetness and color)
• 2 green onions, thinly sliced (for a sharp, fresh bite)
• 1 tbsp sesame seeds, toasted (for nuttiness and garnish)
• 1/2 tsp chili oil (optional, for heat)

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the noodles and cook according to package instructions, usually 3-4 minutes, until al dente.
2. Drain the noodles and rinse under cold water until completely cool. This stops the cooking process and removes excess starch.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and sugar until the sugar dissolves. Taste and adjust seasoning if necessary.
4. Toss the cooled noodles with the dressing in a large bowl, ensuring each strand is lightly coated.
5. Add the julienned cucumber, carrot, and green onions to the noodles. Gently toss to combine.
6. Sprinkle toasted sesame seeds over the top and drizzle with chili oil if using. Serve immediately or chill for up to 2 hours for flavors to meld.

Just before serving, give the salad a final toss to redistribute the dressing. The noodles should be slick with sauce, the vegetables crisp, and the sesame seeds adding a toasty crunch. For an extra touch of elegance, serve on a platter garnished with edible flowers or additional sliced green onions.

Conclusion

We hope these 20 Delicious Asian Salad Recipes inspire your next healthy meal! Each dish offers a unique blend of flavors and nutrients, perfect for any home cook looking to spice up their menu. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!