Salad | New Asian Cuisine

Crunchy Burmese Cabbage Salad (Gawbi lethoke)

Posted on 07. Tue, 2011 by grace in Burmese, Healthy Asian, Salad, SE Asian

By Wendy Hutton, Southeast Asia’s Best Recipes, From Bangkok to Bali

The Burmese have perfected the art of making salads, first choosing the vegetables, then adding extra ingredients for saltiness, texture, fragrance and acidity. In this simple yet really tasty recipe, shredded cabbage is mixed with onion, dried shrimp and lime juice, together with crisp-fried shallots or, even better, Burmese Crispy Dried Shrimp Sprinkle.

Thai Turkey Basil Lettuce Wraps

Posted on 06. Sun, 2011 by grace in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Salad

By Jaden Hair, Courtesy of The Pampered Chef

These refreshing wraps are perfect for warm weather. The variety of colors makes for an eye-pleasing plate.

Papaya Salad

Posted on 02. Tue, 2011 by grace in Healthy Asian, Salad, Thai, Vegetable/Tofu

This tongue-tingly salad will take your taste buds through the roof, leaving you asking for more. The flavors of garlic and chili peppers cascade through each bite. You can make it as mild as you like but I prefer it extra spicy. If you ask me what is my favorite salad I would answer this one. I try to eat every day while I’m in Thailand.

Chickpea Chaat

Posted on 08. Wed, 2010 by grace in Healthy Asian, Indian, Salad

By Heather Carlucci-Rodriguez

Chaat is an Indian layered salad. It combines sweet, tart, crunchy and creamy. This is one of the versions we do at Lassi to accompany sweeter foods-since this recipe is more tart due to the tamarind.

Korean Style Spicy Slaw

Posted on 07. Thu, 2010 by grace in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Korean, Salad, Vegetable/Tofu

Courtesy of Joanne Choi, WeekofMenus

This is a spicy slaw, that looks sort of like kimchee, is spicy like kimchee, but really is a slaw. I loved the texture, and I especially liked it with black pork belly.

Singapore Slaw

Posted on 06. Thu, 2010 by grace in Chinese, GF-Adaptable, Healthy Asian, Salad, Singaporean

By Susur Lee, Author of Susur: A Culinary Life

One of my signature dishes, Singapore Slaw features 19 different ingredients including edible pansies, daikon, tropical ginger, pickled onions, tomatoes, cucumbers, carrots, daikon sprouts, cilantro sprouts, toasted sesame seeds, red onion, rice vermicelli, crushed roasted peanuts, fennel and hazelnuts. It’s crowned with a birds nest of taro and tossed with salted plum dressing. It’s a great hit. Everybody loves it. I’ve been doing that in my restaurant in Toronto the past four years – Susur Lee

Pickled Watermelon Salad, Shaved Pork Belly, Kimchee Citrus Vinaigrette

Posted on 05. Tue, 2010 by grace in Healthy Asian, Korean, Salad

By Debbie Lee, Chef & Finalist, The Next Food Network Star, Season 5

Korean Soybean Sprouts Salad (Kong Namul)

Posted on 03. Wed, 2010 by grace in Fast Asian Recipe, Healthy Asian, Korean, Salad, Vegetable/Tofu

By Grace Niwa, New Asian Cuisine

This is a very easy and simple side dish usually served as “banchan” at Korean restaurants. I like making it at home to accompany Korean bbq or just to eat on its own. You can usually find soybean sprouts at the Korean or Asian market. The nutty taste and the crunchy texture of the soybeans make it fun to eat plus it’s good for you!