Asian Salads

Incorporate your favorite Asian flavors into a healthy, filling salad. The ingredient combinations can vary to create everything from a spicy soba noodle salad with peanut dressing to a shrimp and cabbage salad flavored with hints of cilantro and lime. Food & Wine’s guide spans many different countries to give you recipes that fit any occasion you can think of.

Most Recent

Charred Broccoli Salad

This quick salad is our new favorite way to eat broccoli—and it’s delicious hot or cold. Charring brings out depth, and the miso dressing is packed with flavor from rice vinegar, ginger, and garlic. Don’t be afraid to let the broccoli get a strong char on the grill—that’s what sets this salad apart from the pack and will keep your guests coming back for more.
Read More

Cilantro Salad with Shallots and Shrimp

Some people think cilantro tastes like parsley dusted with Bar Keepers Friend; others love it so much they want to rub their snouts in it. I belong to the latter group. If a bunch of cilantro would hold up as a bouquet, I would have carried it at my wedding. I wish someone would market a cilantro tincture that I could dab behind my ears. I make this salad, which is about 75% cilantro, at the end of winter when I’m daydreaming of my summer herb garden, where I plant cilantro every spring—and every July, and again at the end of August. It grows quickly; I harvest it by the roots, and plant it again. Unlike other soft herbs like basil and tarragon that can withstand regular picking and keep on producing, cilantro is what we garden-nerds call a bolter. It speeds quickly to the harvest zone, pausing like a new teenage driver at a stop sign (the rolling stop) before rushing straight to seed. After the leaves begin to frill, the flavor is gone. So when I see cilantro sold with its roots still attached—and in the winter, this can only mean that I’m shopping my favorite Asian market in nearby Fargo, North Dakota—I snatch up a few bunches. Any place that sells root-bound cilantro understands that the pungent perfume concentrates in cilantro’s roots, runs like nectar up through the stems, and dissipates through the leaves. As if that’s not enough to earn my devotion, Asian markets also sell sushi rice and toban djan (Chinese chili bean paste), ingredients essential to making this powerhouse of a salad. Built on a lump of leftover rice, this dish comes together as quickly as a fire built in my wood stove. Chili paste for kindling, onions and peanuts stacked crosswise to burn, and tons of quick-fire cilantro on top. The lime juice is like lighter fluid here, setting the whole thing aflame—a false igniter that at the end of the winter I’m not averse to using. Feel free to throw something grilled on top of this cilantro bed and call it dinner, but truth be told, I prefer it the next day, cold from the fridge, eaten straight from its storage container.
Read More

Asian Salads

Incorporate your favorite Asian flavors into a healthy, filling salad. The ingredient combinations can vary to create everything from a spicy soba noodle salad with peanut dressing to a shrimp and cabbage salad flavored with hints of cilantro and lime. We love to use colorful, crunchy cabbage, nuts like peanuts and macadamias, and proteins like shrimp and chicken. Whether you're looking for a Thai-style main course or a simple, Chinese-inspired side dish, these recipes are a healthy way to kick your takeout craving. Here, our best recipes for Asian salads.
Read More

Thai Nicoise Salad

“I know I should love all my recipes equally, but this is my salad queen,” writes Daphne Oz in The Happy Cook. “Overflowing with a variety of colorful veggies—crisp romaine lettuce, crunchy bean sprouts and cabbage, juicy cucumbers and tomatoes, creamy fingerling potatoes, peppery paper-thin radishes—all doused in a vibrant, gently spicy peanut-lime dressing with a shower of fresh herbs, it just feels like total abundance and pure opulence. How many salads can you say that about? Long live the queen.”
Read More

Andy Ricker’s Amazing All-Meat Thai Salad

Chef Andy Ricker of the bi-coastal Pok Pok empire, is known for his vibrant, flavor-packed larbs. 
Read More

Vietnamese Chicken-Noodle Salad

This dish is a terrific meal-in-one, with cool rice noodles, shredded chicken and fresh vegetables and herbs. Slideshow: Amazing One-Dish Pastas
Read More

More Asian Salad

Crunchy Asian Pea Salad with Honeyed Bacon

Chef Way This salad typically includes crispy slices of Chinese sausage. Ratha Chau also makes the spicy oil for the vinaigrette. Easy Way To replace the sausage, which isn't readily available, thick slices of bacon are brushed with a honey-soy mix and then baked in the oven until crunchy. Store-bought chile oil replaces homemade.    More Fast Asian Recipes  
Read More

Asian Chicken Salad with Wasabi Dressing

This delectable poached-chicken salad, packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. First, F&W's Melissa Rubel Jacobson whisks wasabi powder into the dressing—a blend of mayonnaise, rice vinegar and sesame oil—then she garnishes the salad with crunchy wasabi peas.   More Salads with Meat  
Read More