Salads

Salads Recipes

216 recipes. Page 6 of 9

Salad recipes with vegetables, fruit, and grains

Salads

Korean Kohlrabi Fresh Salad (Saengchae)

It looks like radish saengchae, but kohlrabi is juicier and lightly sweet, closer to a pear, which gives the salad a noticeably different taste. The vegetable is the swollen base of a cabbage-family stem, and its fibrous outer layer comes off in a thick peel. Fish sauce supplies savory depth and vinegar a sour lift, both framing the mild sweetness. It turns up most in spring and autumn, when kohlrabi is in season.

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Prep 15min Cook 5min 4 servings

Bean Sprout Bulgur Seaweed Salad

Cooked bulgur is mixed into a Korean bean sprout side dish, so the crunch of the sprouts comes between plump grains. The dressing is the usual namul one of soy, sesame oil and garlic with a little apple vinegar added, and seaweed flakes go on just before eating.

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Prep 15min Cook 12min 2 servings

Korean Soybean Sprout Cold Salad

A mustard dressing gives these sprouts a nose-tingling heat, softened by the sweet tartness of vinegar and sugar. Mustard mixed ahead of time develops a sharper pungency. Unlike the usual seasoned bean sprouts, this one is always served cold, and the chill makes both the mustard and the crunch more pronounced. Overcooked sprouts go soft and lose the snap the dish depends on. Because cucumber and carrot carry a lot of water, the cucumber is salted and pressed first to keep the sauce from going thin. Set beside fatty mains like samgyeopsal or bulgogi, it clears the palate.

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Prep 15min Cook 6min 4 servings

Kurumi Gobo with Edamame Paste

Boiled burdock root is coated thickly in a sweet green paste of mashed edamame, and the firm, fibrous bite meets something soft and sugary. The beans are boiled softer than usual and slipped out of their thin inner skins, or the paste ends up with rough bits of skin. The dish is a local specialty of Shigaraki in Koka, Shiga Prefecture, and it is served either freshly tossed or cooled to room temperature.

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Prep 25min Cook 18min 4 servings

Laphet Thoke (Burmese s signature salad)

Fermented tea leaves, bitter and deeply savory, anchor this Burmese salad, while shredded cabbage and chopped tomato lighten their weight. Roasted peanuts and fried garlic chips add a salty crunch to every bite. Dressing the leaves first with lime juice, sesame oil and chili flakes, then letting them sit for 5 minutes, softens the bitterness before the vegetables join. In Myanmar it is eaten as a snack as well as part of a meal.

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Prep 18min 0 2 servings

Larb Gai (Thai Isan Minced Chicken Herb Salad with Lime)

Larb comes from Isan in northeastern Thailand: minced chicken dressed with lime juice and fish sauce, heaped with sliced shallot and mint. Toasted rice powder is what sets it apart, soaking up the meat juices while adding a nutty aroma and a faint crunch. It is eaten warm or at room temperature, scooped into lettuce or cabbage leaves alongside sticky rice.

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Prep 15min Cook 10min 2 servings

Thai Larb Gai

Toasted rice powder, khao khua, is what turns seasoned ground chicken into larb. Rice browned in a dry pan and ground coarse gives the salad a nutty, faintly smoky grain flavor that nothing else copies. The dish comes from the Isan region of Thailand, where it is seasoned hard with fish sauce and lime and eaten scooped into lettuce leaves. Because the chicken cooks gently with a splash of water instead of oil, it stays soft and moist rather than browned and dry.

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Prep 15min Cook 10min 2 servings

Lauki Raita (Indian Bottle Gourd Yogurt)

Coarsely grated bottle gourd (lauki) gets only a brief boil before it meets the yogurt and stays soft with a little bite instead of turning to mush. It sits beside spicy curries and flatbreads to cool the palate.

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Prep 10min Cook 10min 2 servings

Lentil Kale Salad

Lentils and kale make this a salad that eats like a meal. Raw kale is tough and bitter on its own, but working part of the dressing into the leaves first darkens and softens them so they sit easily with the lentils. The lentils come off the heat after 20 to 25 minutes, while they still resist the teeth a little, before they turn to mush. The lemon vinaigrette is thickened with Dijon mustard, which keeps the oil from separating and helps it cling to each lentil. Coarsely chopped walnuts add crunch, and shredded carrot brings sweetness and color.

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Prep 15min Cook 20min 2 servings

Lotus Root Crab Yuja Salad

Crisp blanched lotus root and chunky crab sit together in a yuja mayonnaise, two textures that stay distinct when each is handled gently. Yuja marmalade, made from a fragrant Korean citron, brings sweetness and a floral citrus note that lighten the mayonnaise, and a little lemon juice sharpens it further. Thin red onion spends a moment in cold water first so its bite does not drown out the yuja. The salad is piled onto baby greens and served cold.

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Prep 20min Cook 8min 4 servings

Lotus Root Persimmon Salad

Sweet autumn persimmon and crisp blanched lotus root alternate in every bite of this salad. Crumbled feta brings a salty, tangy edge that makes the fruit taste sweeter, and a dressing of only lemon juice, olive oil and honey leaves the main ingredients uncovered.

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Prep 20min Cook 8min 2 servings

Moroccan Green Bean Salad

Paprika and cumin give the tomato base a smoky, earthy warmth that makes this vegetable side taste heavier than it looks. Instead of dressing raw beans, the Moroccan method blanches green beans and then sautes them in a garlicky tomato sauce until the seasoning coats every pod. The garlic stays on low heat until fragrant but not golden, which gives the sauce a mellow sweetness, and lemon juice goes in off the heat to cut through the oil. The beans should end up tender while still holding their shape.

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Prep 15min Cook 20min 2 servings

Mediterranean Chickpea Salad

With no stove involved, the chickpeas keep their mealy, slightly firm bite at the center of the bowl. The dressing is just red wine vinegar and olive oil, which lets the salty black olives and juicy cucumber each come through. Feta crumbled by hand and folded in only once or twice stays in small chunks, giving salty, creamy pockets. Scoop it up with pita or top it with grilled chicken to turn it into a meal.

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Prep 12min 0 2 servings

Mediterranean White Bean Salad

White beans are soft with a slightly floury bite, and here they carry the fullness of the salad between crisp cucumber and juicy tomato. There is no salt in the ingredient list; briny black olives and the lemon dressing do that job. Red onion is sliced very thin so its heat stays in the background. Cutting the cucumber and tomato to about bean size means each spoonful gets a bit of everything.

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Prep 15min 0 2 servings

Millet Herb Salad

Boiled millet fluffed with a fork separates into tiny, loose grains. Plenty of chopped parsley and mint go in, enough that the herbs, not the grain, lead the flavor. Because millet soaks up liquid fast, the lemon and olive oil dressing goes on just before serving to stop it from clumping. It holds up at room temperature, which makes it easy to pack for lunch.

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Prep 20min Cook 18min 2 servings

Mimiga Sashimi with Peanut Vinegar

Chewy-crunchy slices of pig's ear, crisp bean sprouts and cucumber get coated in a thick dressing of peanut butter, white miso and vinegar. Despite the word sashimi in the name, nothing is raw: the term refers to the vinegared dressing, and the ears are bought precooked and sliced.

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Prep 20min Cook 5min 4 servings

Water Parsley & Beef Salad

Hot bulgogi on cold greens gives this salad its contrast in temperature. The beef is marinated in soy sauce and pear juice, then seared in a very hot pan until the liquid cooks off and the surface turns glossy and caramelized. Cooking it in batches in a well-heated pan keeps water from pooling, so the meat browns instead of stewing. The fat left in the pan is not wasted; it becomes part of the dressing for the vegetables. Minari, a Korean water parsley with a grassy, celery-like aroma, is cut into 5 cm lengths so the stems stay crisp. Because it wilts fast once dressed, it is mixed in only at the last moment, with a generous shower of sesame seeds.

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Prep 20min Cook 10min 2 servings

Water Parsley Shrimp Salad

Doenjang, Korean fermented soybean paste, is whisked into plain yogurt, and the result is a light, creamy dressing that keeps the paste's savory depth while softening its weight. Pan-seared shrimp bring a clean sweetness, and minari (Korean water parsley) adds a fresh, green aroma.

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Prep 18min Cook 7min 2 servings

Seaweed Stem and Apple Mustard Salad

Chewy seaweed stems meet crisp julienned apple, and a mustard dressing adds a sinus-tingling heat. Salted seaweed stems need a proper soak: if too much salt remains, the apple's sweetness disappears, and if they are blanched too long, they lose their snappy bite. Vinegar and oligosaccharide syrup, a mild Korean sweetener, round the mustard into something sweet and sharp. The salad is served cold.

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Prep 14min Cook 2min 2 servings

Moroccan Carrot Chickpea Salad

Roasting turns the carrots sweeter and softer, with lightly browned edges. Warm cumin, bright lemon, and sweet raisins layer together in the Moroccan style, and chickpeas make it filling. The carrots go into the dressing while still warm so they absorb it as they rest. Thick sticks work best; thin strips burn at the tips before the centers soften.

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Prep 20min Cook 5min 2 servings

Korean Spicy Radish Salad

Unlike kimchi, mu-saengchae skips fermentation: the julienned radish is dressed and eaten the same day, with its crunch intact. Ten minutes under coarse salt pulls water from the strips so the chili-flake dressing clings instead of sliding off. Anchovy fish sauce lays a savory base under the radish's clean, mild flavor. Fresh from the bowl it snaps; after a night in the fridge it softens into a lightly pickled side with a different character. It is a standard partner for fatty dishes like samgyeopsal or braised short ribs.

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Prep 15min 0 4 servings

Multigrain Salad

Chewy brown rice, plump barley, and soft lentils give three different bites in every spoonful. Each grain is cooked separately and cooled completely before mixing, since hot grains would wilt the vegetables. Instead of olive oil, the dressing uses perilla oil, a toasty Korean seed oil, with apple cider vinegar. Halved cherry tomatoes release juice that works as part of the sauce, while cucumber and red onion add crunch between the dense grains. Made ahead, it keeps its flavor and travels well in a lunchbox.

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Prep 18min Cook 20min 4 servings

Spicy Vinegared Octopus Muchim

Slicing cooked octopus thin and wide with the knife laid at a low angle shortens its tough fibers, so each piece chews easily. Cho-gochujang, gochujang sharpened with vinegar and sugar, coats it in a sour heat, while minari (Korean water dropwort) adds a fresh, herbal aroma and cucumber and onion bring crunch.

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Prep 15min Cook 5min 2 servings

Mushroom Lemon Marinade

Shimeji, king oyster and fresh shiitake are microwaved and dressed while still hot with lemon juice, olive oil and a little soy sauce. Unlike soy-pickled mushrooms meant to keep, this is a side to eat the same day, not a preserve. The dressing is mixed while the mushrooms cook and is ready the moment they come out. Each mushroom is cut to keep its own shape and texture, and the baby greens never go into the hot bowl; they line the plate raw beneath the warm mushrooms. The microwave time is set for the base two servings, and a larger batch needs extra time until everything is steaming hot throughout.

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Prep 7min Cook 3min 2 servings