10 Vibrant Asian Salad Recipes With Big, Bold Flavors

Welcome to a delicious adventure through the vibrant world of Asian salads.

Think of the zesty crunch of a Thai Green Papaya Salad or the aromatic delight of a Vietnamese Noodle Salad with Lemongrass Chicken. Each salad is a burst of fresh flavors and colors, offering a feast for the senses.

And that’s just the beginning. Are you ready to explore more of these bold, nutrient-packed creations?

Thai Green Papaya Salad

Thai Green Papaya Salad, also known as “Som Tam,” is a vibrant and invigorating dish that perfectly balances sweet, sour, salty, and spicy flavors. Originating from the Northeastern region of Thailand, this salad is a staple in Thai cuisine and is loved for its crunchy texture and zesty flavors.

Made with unripe green papaya, the salad is traditionally pounded using a mortar and pestle, which helps to integrate the flavors beautifully. This dish is often served as a side dish or light meal and is perfect for those looking to enjoy a healthy and flavorful option.

To create an authentic Thai Green Papaya Salad, you’ll need fresh ingredients that are easily accessible at most grocery stores or Asian markets. The key to this dish is the harmony of flavors achieved through the careful combination of ingredients, which include fish sauce, lime juice, sugar, and chili peppers.

The dish is typically garnished with peanuts and served with a wedge of cabbage, long beans, or sticky rice to complement the flavors. Follow the recipe below to create this delicious Thai salad for a serving size of 4-6 people.

Ingredients:

• 3 cups shredded green papaya
• 2 medium tomatoes, sliced
• 2 garlic cloves, minced
• 2-3 Thai bird’s eye chilies, sliced
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar
• ¼ cup roasted peanuts, roughly chopped
• ¼ cup dried shrimp (optional)
• 1 cup green beans, cut into 1-inch pieces
• 1 tablespoon tamarind paste
• Fresh cilantro leaves for garnish

Instructions:

1. Prepare the Papaya: Begin by peeling the green papaya and removing the seeds. Use a mandoline slicer or a sharp knife to shred the papaya into thin strips. Place the shredded papaya in a large mixing bowl.
2. Mix the Dressing: In a separate small bowl, combine the fish sauce, lime juice, and palm sugar. Stir until the sugar is completely dissolved.
3. Add Aromatics: Add the minced garlic and sliced chilies to the dressing. Use a mortar and pestle to gently crush these ingredients together, releasing their flavors and aromas.
4. Combine Ingredients: Add the shredded papaya, sliced tomatoes, dried shrimp, and green beans to the mixing bowl. Pour the dressing over the top, ensuring all ingredients are well coated.
5. Toss the Salad: Using your hands or salad tongs, gently toss the salad to combine all the ingredients thoroughly. Be careful not to bruise the papaya strips while mixing.
6. Garnish and Serve: Transfer the salad to a serving platter and sprinkle with roasted peanuts. Garnish with fresh cilantro leaves. Serve immediately with a side of cabbage wedges or sticky rice.

Extra Tips:

For the best flavor, choose a papaya that’s firm and underripe, as this will provide the necessary crunch for the salad. Adjust the level of spiciness by varying the number of chilies according to your preference.

If you don’t have access to a mortar and pestle, you can use a sturdy bowl and the back of a spoon to crush the garlic and chilies. Let the salad sit for a few minutes before serving to allow the flavors to meld together.

Additionally, feel free to customize the salad by adding other ingredients such as shredded carrots or cucumbers for an extra crunch.

Vietnamese Noodle Salad With Lemongrass Chicken

Vietnamese Noodle Salad with Lemongrass Chicken is a delightful and invigorating dish that combines the vibrant flavors of Vietnam in a single bowl. This salad is a perfect balance of textures and tastes, with tender grilled lemongrass chicken served over a bed of rice noodles, fresh vegetables, and herbs. The dish is then finished with a tangy and savory dressing that ties all the elements together, making it a perfect meal for a warm day or a light dinner.

The secret to this salad lies in its flavorful marinade, which infuses the chicken with the fragrant aroma of lemongrass, garlic, and fish sauce. The noodles, fresh vegetables, and fragrant herbs add a crunchy and invigorating contrast to the succulent chicken. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering. With its bright colors and tantalizing flavors, Vietnamese Noodle Salad with Lemongrass Chicken is sure to become a favorite in your culinary repertoire.

Ingredients for 4-6 people:

• 500g boneless, skinless chicken thighs
• 2 stalks of lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 200g rice noodles
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup bean sprouts
• 1 cup fresh herbs (mint, cilantro, and Thai basil)
• 1/4 cup crushed peanuts
• 1 lime, cut into wedges

Dressing Ingredients:

• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 red chili, sliced

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the lemongrass, garlic, fish sauce, soy sauce, sugar, and vegetable oil. Add the chicken thighs and coat them well with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
2. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
3. Grill the Chicken: Preheat a grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 5-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let it rest for a few minutes before slicing.
4. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and sliced chili until the sugar dissolves. Adjust seasoning to taste.
5. Assemble the Salad: In a large serving bowl, combine the noodles, cucumber, carrot, bean sprouts, and fresh herbs. Toss gently to mix. Arrange the sliced chicken on top of the salad. Sprinkle with crushed peanuts.
6. Serve: Drizzle the dressing over the salad just before serving and garnish with lime wedges for an extra burst of citrus flavor.

Extra Tips:

For an even more aromatic chicken, consider bruising the lemongrass stalks slightly before chopping to release more of their natural oils.

When grilling, make certain the grill or pan is adequately heated to achieve that lovely char on the chicken.

If you’re short on time, the chicken can also be pan-fried or baked, but grilling brings out the best flavors.

Feel free to adjust the amount of chili in the dressing according to your spice preference.

Finally, for a vegetarian version, you can substitute the chicken with tofu marinated in the same mixture.

Korean Spicy Cucumber Salad

Korean Spicy Cucumber Salad, also known as Oi Muchim, is a invigorating and zesty side dish commonly found in Korean cuisine. It’s a perfect blend of flavors with a spicy and tangy kick that complements various main dishes.

This salad isn’t only delicious but also incredibly easy to prepare, making it a favorite for busy weeknight dinners or as an accompaniment to barbeques and potlucks.

The key to a great Korean Spicy Cucumber Salad lies in the crispness of the cucumbers and the right balance of spices. Thinly sliced cucumbers are mixed with a savory dressing made from gochugaru (Korean chili flakes), garlic, sesame oil, and other traditional ingredients. The result is a light and flavorful dish that can be enjoyed by itself or as part of a larger meal.

This recipe serves 4-6 people, making it perfect for family gatherings or a small dinner party.

Ingredients:

• 4 medium cucumbers, thinly sliced
• 2 tablespoons gochugaru (Korean chili flakes)
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Salt, to taste

Cooking Instructions:

1. Prepare the Cucumbers: Start by washing the cucumbers thoroughly. Thinly slice them into rounds, about 1/8 inch thick. If the cucumbers are particularly watery, you can sprinkle a little salt on them and let them sit for about 10 minutes, then drain any excess liquid.
2. Make the Dressing: In a large mixing bowl, combine the gochugaru, sesame oil, rice vinegar, soy sauce, minced garlic, and sugar. Stir well until all the ingredients are fully combined and the sugar is dissolved.
3. Mix the Salad: Add the sliced cucumbers to the bowl with the dressing. Toss everything together until the cucumbers are evenly coated with the dressing. Make sure each slice is covered for the best flavor.
4. Add Final Touches: Sprinkle the chopped green onions and sesame seeds over the salad. Toss gently to combine, ensuring even distribution of the onions and seeds.
5. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the cucumbers to absorb the flavors of the dressing. Serve cold as a side dish.

Extra Tips: When selecting cucumbers, opt for varieties like Persian or English cucumbers, as they tend to have fewer seeds and a crisper texture.

Adjust the level of spiciness by varying the amount of gochugaru to suit your taste. If you prefer a slightly sweeter flavor, add a bit more sugar or use honey instead.

For an added crunch, consider incorporating thinly sliced radishes or carrots. Remember, this salad is best enjoyed fresh, so prepare it close to serving time for maximum crispness.

Chinese Chicken and Cabbage Salad

Chinese Chicken and Cabbage Salad is a rejuvenating, crunchy, and savory dish that combines the flavors of tender chicken, crisp cabbage, and a tangy dressing. This salad is perfect for a light lunch or as a side dish for a larger meal. The combination of textures and flavors in this dish is both satisfying and invigorating, making it a popular choice for those looking to enjoy a taste of Asian cuisine at home.

This salad isn’t only delicious but also quick and easy to prepare, making it an ideal option for busy weeknights. It’s filled with nutritious ingredients, providing a healthy balance of protein and vegetables. With its vibrant colors and fresh ingredients, Chinese Chicken and Cabbage Salad is sure to be a hit at your dining table.

Ingredients (Serves 4-6)

• 2 boneless, skinless chicken breasts
• 1 medium head of cabbage, thinly sliced
• 2 medium carrots, julienned
• 4 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup roasted peanuts
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Cook the Chicken: Begin by boiling the chicken breasts in a pot of water over medium-high heat. Once the water reaches a boil, reduce the heat to a simmer and cook the chicken for about 15-20 minutes, or until fully cooked. Remove from the water and let cool before shredding the chicken into bite-sized pieces.
2. Prepare the Vegetables: While the chicken is cooking, thinly slice the cabbage, julienne the carrots, and slice the green onions. In a large mixing bowl, combine the cabbage, carrots, green onions, and chopped cilantro.
3. Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Adjust the seasoning with salt and pepper according to your taste.
4. Combine the Ingredients: Add the shredded chicken to the bowl with the vegetables. Pour the dressing over the salad and toss everything together until well combined. Confirm that all the ingredients are evenly coated with the dressing.
5. Serve: Just before serving, sprinkle the roasted peanuts over the salad for added crunch. Serve the salad chilled or at room temperature.

Extra Tips

For added flavor, marinate the chicken breasts in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking. This will infuse the chicken with more depth of flavor.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the dressing. Additionally, you can substitute the roasted peanuts with toasted almonds or cashews for a different nutty taste.

Remember to taste the salad after mixing and adjust the seasoning as needed for the perfect balance of flavors.

Japanese Seaweed Salad With Miso Dressing

Japanese Seaweed Salad with Miso Dressing is a delightful combination of flavors and textures that brings together the best of Japanese cuisine. This dish is both invigorating and nutritious, making it a perfect choice for a light appetizer or side dish. The seaweed provides a unique, slightly chewy texture, while the miso dressing adds a rich, savory depth of flavor. This salad isn’t only simple to make but also packed with vitamins and minerals, making it a healthy addition to any meal.

The star ingredient, seaweed, is often overlooked in Western cooking but is a staple in Japanese cuisine due to its myriad health benefits. Combined with a dressing made from miso, soy sauce, rice vinegar, and sesame oil, this salad is both energizing and satisfying. The addition of crunchy vegetables like cucumbers and carrots, along with a sprinkle of sesame seeds, complements the tender seaweed beautifully. Whether you’re a long-time fan of Japanese food or new to the cuisine, this salad is sure to please your palate.

Ingredients (Serves 4-6):

• 50g dried wakame seaweed
• 1 large cucumber, thinly sliced
• 1 medium carrot, julienned
• 2 tablespoons white sesame seeds, toasted
• 3 tablespoons white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 tablespoons chopped scallions

Cooking Instructions:

1. Rehydrate the Seaweed: Start by placing the dried wakame seaweed in a large bowl and cover it with warm water. Allow it to soak for about 10 minutes until it becomes tender. Once rehydrated, drain the seaweed and gently squeeze out any excess water. Set it aside.
2. Prepare the Vegetables: While the seaweed is soaking, thinly slice the cucumber and julienne the carrot. You can use a mandoline slicer for uniform slices or a sharp knife if you prefer.
3. Toast the Sesame Seeds: In a small skillet over medium heat, toast the sesame seeds until they’re golden brown and fragrant. This should take about 2-3 minutes. Be sure to stir or shake the pan frequently to prevent burning.
4. Make the Miso Dressing: In a small bowl, combine the white miso paste, soy sauce, rice vinegar, sesame oil, mirin, and sugar. Whisk together until the sugar is dissolved and the dressing is smooth.
5. Assemble the Salad: In a large salad bowl, combine the rehydrated seaweed, sliced cucumber, and julienned carrot. Pour the miso dressing over the salad ingredients and toss gently to coat everything evenly.
6. Garnish and Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the toasted sesame seeds and chopped scallions over the top for garnish. Serve immediately or chill in the refrigerator for 30 minutes for a cool salad.

Extra Tips:

When preparing the seaweed salad, make sure not to soak the wakame for too long, as it can become overly soft and lose its texture. The miso dressing can be prepared in advance and stored in the refrigerator for up to a week, making it a convenient option for quick meal prep.

Additionally, you can customize the salad by adding other vegetables like radishes or edamame for extra flavor and nutrition. If you prefer a spicier kick, consider adding a pinch of chili flakes to the dressing. Enjoy this delicious and healthy Japanese Seaweed Salad as a part of your culinary repertoire!

Indonesian Gado-Gado Salad

Indonesian Gado-Gado Salad is a vibrant and nutritious dish that captures the essence of Indonesian cuisine. Gado-Gado, which translates to “mix-mix,” is a delightful salad that combines fresh vegetables, tofu, and hard-boiled eggs, all topped with a rich and creamy peanut sauce. This salad isn’t only a feast for the taste buds but also a visual delight, thanks to its colorful medley of ingredients. Perfect as a light lunch or a side dish, Gado-Gado offers a unique combination of flavors and textures that are guaranteed to impress.

The heart of Gado-Gado lies in its peanut sauce, which brings together the savory, sweet, and spicy elements typical of Indonesian cooking. This dish is highly adaptable, allowing you to use any seasonal vegetables you have on hand. Traditional Gado-Gado often includes blanched or steamed vegetables such as cabbage, bean sprouts, and green beans, but feel free to experiment with your favorite vegetables. The versatility of this salad makes it a great opportunity to enjoy a healthy and satisfying meal that can be easily tailored to your preferences.

Ingredients for 4-6 servings:

• 1 cup of cabbage, thinly sliced
• 1 cup of bean sprouts
• 1 cup of green beans, trimmed and halved
• 2 medium potatoes, boiled and diced
• 2 medium carrots, sliced
• 1 block (about 400g) of tofu, cut into cubes
• 4 hard-boiled eggs, peeled and halved
• 1 cucumber, thinly sliced
• 1/2 cup of fried shallots
• 1/2 cup of roasted peanuts, chopped
• 1 cup of peanut sauce (store-bought or homemade)
• 2 tablespoons of vegetable oil
• Salt to taste

Cooking Instructions:

1. Prepare the Vegetables: Begin by blanching the cabbage, bean sprouts, and green beans in boiling water for 2-3 minutes until they’re tender yet crisp. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their color and crunchiness. Drain and set aside.
2. Cook the Carrots and Potatoes: Boil the diced potatoes and sliced carrots in salted water until they’re tender. This should take about 10 minutes. Drain well and set aside to cool.
3. Fry the Tofu: In a large frying pan, heat the vegetable oil over medium-high heat. Fry the tofu cubes until golden and crispy on all sides. Remove and drain on paper towels to remove excess oil.
4. Assemble the Salad: On a large platter, arrange the cabbage, bean sprouts, green beans, potatoes, carrots, tofu, and cucumber slices. Add the halved hard-boiled eggs on top.
5. Add the Peanut Sauce: Generously drizzle the peanut sauce over the assembled salad. Use a spoon to ascertain that the sauce coats all the ingredients evenly.
6. Garnish and Serve: Sprinkle the fried shallots and chopped roasted peanuts over the salad for added texture and flavor. Serve immediately to enjoy the salad at its freshest.

Extra Tips:

For a homemade peanut sauce, blend together roasted peanuts, coconut milk, palm sugar, lime juice, garlic, chili, and a dash of soy sauce until smooth. Adjust the thickness of the sauce with water to achieve your desired consistency.

Gado-Gado is best enjoyed fresh, but you can prepare the ingredients in advance and store them separately in the refrigerator. Just assemble and drizzle with peanut sauce right before serving to maintain the salad’s vibrant texture and flavor.

Indian Spiced Chickpea Salad

The Indian Spiced Chickpea Salad is a vibrant and flavorful dish that combines the earthy taste of chickpeas with a medley of spices commonly found in Indian cuisine. This salad isn’t only delicious but also packed with protein, making it a hearty option for those looking to enjoy a nutritious meal.

The chickpeas are tossed with a blend of aromatic spices, fresh vegetables, and a tangy dressing, resulting in a salad that’s both satisfying and invigorating. This dish can be served as a main course or a side dish, making it versatile for any meal.

The combination of spices like cumin, coriander, and turmeric infuses the chickpeas with a warm, spicy flavor, while the addition of fresh herbs and a squeeze of lemon juice adds a bright and zesty contrast. Perfect for a family dinner or a gathering with friends, this Indian Spiced Chickpea Salad is sure to impress with its rich flavors and appealing presentation.

Ingredients (serving size: 4-6 people):

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1 tomato, diced
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• Juice of 1 lemon
• Salt to taste
• Black pepper to taste

Cooking Instructions:

1. Prepare the Chickpeas: Start by draining and rinsing the canned chickpeas under cold water. Let them sit in a colander to dry while you prepare the other ingredients.
2. Toast the Spices: Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they release their aroma. Stir in the ground coriander, turmeric, and red chili powder, and cook for another minute, making sure the spices don’t burn.
3. Cook the Chickpeas: Add the chickpeas to the skillet, tossing them in the spice mixture until they’re well-coated. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy and warmed through.
4. Mix the Salad: In a large mixing bowl, combine the cooked chickpeas, chopped red onion, diced cucumber, and diced tomato. Toss everything together gently.
5. Add Fresh Herbs and Seasonings: Fold in the chopped cilantro and mint leaves. Squeeze the lemon juice over the salad and season with salt and black pepper to taste. Mix well to make sure the flavors are evenly distributed.
6. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional cilantro or mint leaves if desired. Serve immediately for the best flavor.

Extra Tips:

When making the Indian Spiced Chickpea Salad, it’s important to use fresh herbs for the best flavor. You can adjust the spice level according to your preference by adding more or less red chili powder.

If you prefer a creamier texture, consider adding a spoonful of yogurt to the dressing. Additionally, this salad can be prepared in advance; just keep the dressing separate until you’re ready to serve to keep the vegetables crisp and fresh.

Enjoy experimenting with different vegetable additions like bell peppers or carrots for extra crunch.

Filipino Ensaladang Talong (Eggplant Salad)

Filipino Ensaladang Talong, or Eggplant Salad, is a revitalizing and simple dish that perfectly complements a variety of main courses, especially grilled meats and seafood. This delightful salad features roasted eggplants mixed with fresh, tangy, and savory ingredients, making it a delicious side dish or a light, standalone meal. The smoky flavor of the roasted eggplants is balanced beautifully with the acidity of vinegar and the sweetness of fresh tomatoes, creating a well-rounded and appetizing dish.

Ensaladang Talong is incredibly versatile and can be adapted to suit individual preferences. While it’s typically served as a side dish, it can also be enjoyed as a topping for grilled fish or meat. The salad’s vibrant colors and bold flavors make it a standout addition to any meal, and its ease of preparation guarantees it can be quickly whipped up for both everyday meals and special occasions. This recipe serves 4-6 people, making it perfect for family gatherings or intimate dinners.

Ingredients for 4-6 servings:

• 4 large eggplants
• 2 medium tomatoes, diced
• 1 small red onion, finely chopped
• 3 tablespoons vinegar
• 2 tablespoons fish sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon chopped fresh cilantro (optional)
• 1 tablespoon chopped green onions (optional)

Instructions:

1. Roast the Eggplants: Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork, then place them on a baking sheet lined with parchment paper. Roast for 30-40 minutes, turning them halfway through, until the skins are charred and the flesh is soft.
2. Prepare the Salad Base: While the eggplants are roasting, dice the tomatoes and finely chop the red onion. Place them in a large bowl. Add vinegar, fish sauce, olive oil, salt, and pepper. Mix well to combine all the ingredients.
3. Cool and Peel the Eggplants: Once the eggplants are done roasting, remove them from the oven and allow them to cool slightly. Peel off the charred skin, leaving only the soft flesh. Roughly chop the eggplant flesh and add it to the salad bowl.
4. Combine and Season: Gently toss the eggplant into the tomato and onion mixture until everything is well combined. Taste and adjust the seasoning with additional salt, pepper, or vinegar if needed.
5. Garnish and Serve: Transfer the salad to a serving dish. Garnish with chopped cilantro and green onions, if desired. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.

Extra Tips:

For an added layer of flavor, consider grilling the eggplants over an open flame instead of roasting them in the oven. This will enhance the smoky taste of the dish.

If you prefer a bit of heat, add a finely chopped chili pepper to the salad. Be sure to taste and adjust the seasoning before serving, as the flavors can vary depending on the freshness and ripeness of your ingredients.

Ensaladang Talong can be made a few hours in advance, making it a convenient option for meal prep or entertaining.

Malaysian Rojak Salad

Malaysian Rojak Salad is a flavorful and vibrant dish that beautifully combines a variety of textures and tastes. Popular in Malaysia, this salad is a delightful medley of fresh fruits and vegetables, tossed together with a uniquely tangy and sweet sauce that contains a hint of spiciness. The dish isn’t only delicious but also offers a rejuvenating and healthy option for anyone looking to explore Asian cuisine. The combination of sweet, spicy, and tangy flavors makes it an irresistible appetizer or a light meal on its own.

Traditionally, Rojak is made with an assortment of local ingredients, but it can be customized to suit one’s personal taste preferences. The sauce is the star of the dish, typically made with a base of shrimp paste, tamarind, and palm sugar, which gives it a distinctive taste. The crunchy peanuts and sesame seeds sprinkled over the top add an extra layer of flavor and texture. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends.

Ingredients for Malaysian Rojak Salad (Serves 4-6):

• 1 small pineapple, peeled and cubed
• 1 cucumber, sliced
• 1 green mango, peeled and sliced
• 1/2 cup jicama, peeled and sliced
• 1/2 cup firm tofu, cubed and lightly fried
• 1/2 cup bean sprouts
• 1/4 cup roasted peanuts, coarsely chopped
• 2 tablespoons sesame seeds, toasted
• 1/2 cup shrimp paste
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar
• 1 tablespoon chili paste (adjust to taste)
• 3 tablespoons water
• 1 tablespoon lime juice

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all the fruits and vegetables. Peel and cube the pineapple and green mango, slice the cucumber and jicama, and lightly fry the tofu cubes until golden brown. Set these aside in a large mixing bowl.
2. Make the Rojak Sauce: In a small saucepan, combine the shrimp paste, tamarind paste, palm sugar, chili paste, and water. Heat over medium-low heat, stirring continuously until the sugar dissolves and the sauce becomes smooth and slightly thickened. Remove from heat and stir in the lime juice. Allow it to cool.
3. Assemble the Salad: Pour the cooled sauce over the prepared fruits, vegetables, and tofu. Gently toss everything together until the ingredients are well-coated with the sauce. Be careful not to break the tofu cubes.
4. Add Crunch: Sprinkle the toasted sesame seeds and coarsely chopped roasted peanuts over the salad. Toss lightly to combine, ensuring the crunchy toppings are evenly distributed.
5. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional sesame seeds and peanuts if desired. Serve immediately for the best texture and flavor.

Extra Tips:

When making Malaysian Rojak Salad, feel free to experiment with different fruits and vegetables based on what’s available or your personal preferences. Some variations include adding guava or apple slices for extra sweetness.

Adjust the level of spiciness in the sauce by varying the amount of chili paste according to your taste. If you can’t find palm sugar, brown sugar can be used as a substitute, although it will alter the flavor slightly.

For the best results, serve the salad fresh after preparation to maintain the crispness of the fruits and vegetables.

Singaporean Glass Noodle Salad

Singaporean Glass Noodle Salad is a revitalizing and flavorful dish that combines the unique textures of glass noodles with a variety of fresh vegetables and a tangy dressing. This salad is a staple in many Asian cuisines and is known for its light and vibrant flavors, making it perfect for a healthy lunch or a light dinner.

The glass noodles, also known as cellophane noodles, are made from mung bean starch and are naturally gluten-free. They soak up flavors beautifully, making them an ideal base for the zesty dressing in this recipe.

This salad isn’t only delicious but also visually appealing, with a rainbow of colors from the vegetables and herbs. The combination of crunchy bell peppers, revitalizing cucumbers, and aromatic cilantro creates a delightful contrast of textures and flavors.

The dressing, with its blend of lime juice, fish sauce, and a hint of spice, ties everything together beautifully. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients:

• 200 grams of glass noodles
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cucumber, julienned
• 3 scallions, sliced
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons sesame seeds

For the Dressing:

• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon chili flakes
• 1 garlic clove, minced

Cooking Instructions:

1. Prepare the Glass Noodles: Boil a pot of water and cook the glass noodles according to the package instructions, usually around 3-5 minutes. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables: While the noodles are cooking, prepare the vegetables. Thinly slice the red and yellow bell peppers and julienne the cucumber. Slice the scallions and pick the cilantro leaves from their stems.
3. Make the Dressing: In a small bowl, mix together the lime juice, fish sauce, soy sauce, sugar, chili flakes, and minced garlic. Stir until the sugar is fully dissolved.
4. Combine the Ingredients: In a large mixing bowl, combine the drained glass noodles, sliced vegetables, bean sprouts, and fresh cilantro. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
5. Serve the Salad: Transfer the salad to a serving platter. Garnish with chopped roasted peanuts and sesame seeds for added crunch and flavor.

Extra Tips:

When preparing the Singaporean Glass Noodle Salad, it’s important to not overcook the glass noodles, as they should have a slightly firm texture to hold up against the dressing and vegetables.

Also, feel free to adjust the spice level in the dressing according to your taste preference by adding more or less chili flakes. If you want to make the salad more substantial, consider adding cooked shrimp or grilled chicken for extra protein.

Ultimately, this salad can be made ahead of time, but for the best texture, add the dressing and garnishes just before serving to keep the vegetables crisp and fresh.