Take a trip to Tokyo with these easy Japanese salad recipes! From traditional recipes like sunomono – to Japanese steakhouse favorites like carrot ginger dressing, I’ll show you how to make some of the most popular and delicious salads from Japan! Plus, read about the differences between washoku and yōshoku – and how an Italian bagna cauda can actually be prepared in a Japanese style.

There are quite a few salads I gravitate towards when looking at the menu at a Japanese restaurant. And I always find it intriguing to see traditional Japanese favorites like sunomono and hijiki salad right next to things like potato salad, bagna cauda and caprese.

Isn’t caprese salad Italian? Short answer: yes.

But when it comes to Japanese cuisine, there are a couple of classifications that blur the lines a bit.

What is Washoku? What is Yōshoku?

Washoku is traditional Japanese cuisine.

• This is prepared solely with traditional and seasonal Japanese ingredients alongside steamed rice
• Washoku includes many simmered and stewed dishes (nimono) – as well as fish, seafood, vegetables (like daikon radish and shimeji mushrooms), pickles and seaweed

Yōshoku is food that contains some Western ingredients, but is prepared in a style that appeals to the Japanese palate.

• This type of cooking originated during the Meiji restoration – and became even more widespread in the years following WWII
• European, Chinese and American influences are melded with Japanese flavors
• A few examples of Yōshoku would be Japanese curry rice, castella cake, spaghetti napolitan and omurice

Now, there are both washoku and yōshoku salads on this list. But, in Japan, the distinction between the two has become so blurred that something like potato salad can totally be considered Japanese!

Japanese Carrot Ginger Salad Dressing (Restaurant Style)

This is that iconic salad dressing you’ll find served at hibachi joints, sushi restaurants and Japanese-American steakhouses. Sweet, savory and tangy, this one is deceptively easy to make at home in less than 10 minutes. It’s just a simple blend of carrots, onion, rice vinegar, salt, soy sauce (and a few extra ingredients). You’ll mix in a neutral oil (like canola oil or your favorite vegetable oil) while it’s in the blender. See the step by step video here. My favorite is to pour it over a simple wedge of iceberge lettuce – but you can obviously serve atop more elaborate salads. This wafu dressing will have you making more salads at home. I promise!

GET THE RECIPE

Japanese Cucumber Salad (Sunomono)

Light and refreshing – sour and briny. This cucumber and wakame salad is tossed in a simple vinegar and soy sauce based dressing. And it’s ready in no time. Now, you may have tried a version of this salad that contains sliced octopus. Many izakayas serve it that way. So, if you’re so inclined, feel free to add it. But you don’t need to take a trip to the fishmonger to make this delicious salad. 7 ingredients is all it takes to whip it up at home.

GET THE RECIPE

Japanese Potato Salad (ポテト サラダ)

I love all types of potato salad. But the Japanese version is my favorite by far. It’s creamy and chunky. Yukon Gold potatoes work really well, because they have a natural sweetness, and aren’t as mealy as other variants. The secret is in the mix. Ginger adds a bit of heat without being spicy – and sake delivers a sweet sharpness. Carrots and pickled cucumber impart color and texture. The start of the show is the Japanese mayonnaise. See how easy it is to make Kewpie style mayo at home in this step-by-step video. This potato salad will disappear fast at your next backyard BBQ.

GET THE RECIPE

Goma-ae (Gomae) Japanese Spinach Salad With Sesame Sauce

My mom used to make this sesame seed loaded Japanese side dish all the time. Therefore, when I think of spinach, I think of horenso goma-ae. But you don’t have to use spinach. Common variations are made with burdock root, mustard greens, asparagus, carrots and green beans. But no matter which veggie you use, it’s the same nutty, savory and sweet sesame sauce in play. A word to the wise here: when you blanch spinach, the volume decreases pretty quickly. So get the big container at the grocery store!

GET THE RECIPE

Hijiki Salad (Hijiki No Mono)

Otsumami are Japanese snacks meant to be savored alongside drinks. So whether I’m having a beer at the end of a long workday – or a whisky highball when I’m at an izakaya with friends – hijiki salad is a plug and play solution to the ‘what should we nibble on’ conundrum. Hijiki seaweed is thin and short and black in color. Since it doesn’t have much flavor on its own, hijiki is typically simmered in a sauce that introduces flavor. Mine is made with dashi, soy sauce, sake, mirin and sugar. Dashi is the sea stock that provides the flavorful backbone of so much Japanese food. Learn how to make dashi from scratch here.

GET THE RECIPE

Seaweed Salad (Kaisou Salada)

Do you like it tart? Well, this seaweed salad is pucker worthy. This was actually my favorite salad as a kid. And, while my brother found the texture of the wakame kelp a bit challenging, I couldn’t get enough. If you find slightly slimy textures to be off-putting, don’t worry. I’ve got you. The secret is to serve it ice cold. Rice vinegar makes it tart, mirin makes it sweet – and fresh grated ginger gives it bright burn. Make this vegan salad anytime you’re needing a true taste of Japan.

GET THE RECIPE

Japanese Sesame Dressing (Restaurant Style)

This Japanese salad dressing is nutty, creamy, slightly sweet and loaded with umami. Whether from a bottle or homemade, sesame dressing is typically a simple mixture of toasted sesame oil, sesame seeds, rice vinegar, sugar and salt. I’ve added a bit of sesame paste to introduce a bit more creaminess – but you can also use tahini. Serve over green salads, tomato salads, or even use it as a marinade for meats, seafood or tofu. I’ve even used it as a condiment. The taste is out of sight! While you can keep it in the fridge for up to 2 weeks, you’ll probably use all way sooner than that. That’s OK. It’s easy to make more.

GET THE RECIPE

Japanese Egg Salad

If I had to choose a favorite sandwich of all time, it would probably be the Japanese egg salad sandwich. And whether I’m making it at home or heading to a konbini (convenience store) like Lawson or Family Mart, I really have to fight my impulse to buy EVERY tamago sando I can get my hands on. The secret is the Kewpie style mayo. Japanese mayonnaise is fruitier and tangier than its American counterpart. Add a touch of umami to that flavor profile and you’ve got yourself a winner. Learn how to make Kewpie style mayo from scratch here – and level up your own egg salad sandwich game in the process!

GET THE RECIPE

Kani Salad – Japanese Crab Salad

This kani salad is light yet creamy, sweet yet salty – tastes complex yet is ready in 10 minutes from start to finish. And the brain teasers don’t stop there. You see, kani means ‘crab’ in Japanese. Strangely enough, the imitation crab that is commonly used in Japanese kani salad is typically made of pollock rather than actual crab. Nevertheless, it’s delicious. And this is the Japanese salad I crave most when I need a taste of my mother’s home cooking. For me, it’s comfort food of the highest order.

GET THE RECIPE

Japanese Watercress Salad (クレソン サラダ)

Watercress is a powerhouse of the vegetable world. It’s from the same family as kale and broccoli. And my favorite way to eat this vitamin K loaded leafy green is to quickly blanch it and then dress it with a simple combination of rice vinegar, peanut butter, soy sauce and mirin. If you like it on the sweeter side, you can use a bit of honey or sugar. What’s your favorite way to eat watercress? Tell me about it in the comments!

GET THE RECIPE

Japanese Coleslaw (Japanese Cabbage Salad)

Of the many Japanese variations on cabbage salad, this one packs a real punch. And don’t worry if you’re in a hurry! While you can shred cabbage and carrots, you can totally use a bag of pre-shredded coleslaw mix from the grocery store. Then you’ll mix up a quick 4 ingredient dressing that’s both savory and sweet. The real secret to making the best Japanese coleslaw is using katsuobushi (bonito flakes). They impart a wonderful smokiness. Top with toasted sesame seeds and you’re good to go. Watch the step-by-step video here. I take this to every cookout I’ve ever been to. And, trust me, it goes fast.

GET THE RECIPE

Japanese Caprese Salad

Wait, what makes this classic Italian salad Japanese? Answer: the Japanese onion vinaigrette. It’s sweet, umami and slightly pungent – and it pairs so nicely with vine fresh tomatoes and mozarella. It’s a simple combination of finely chopped shallots, rice vinegar, toasted sesame oil, sugar and soy sauce. If you’d like a gluten free alternative to shoyu, try tamari or liquid aminos instead. This is actually the perfect example of yōshoku cuisine: Western ingredients prepared specifically to appeal to the Japanese palate. You’ll find Caprese salad at tons of restaurants throughout Japan. Don’t forget the fresh basil!

GET THE RECIPE

Hiyashi Chuka (Chilled Ramen Salad)

It’s ramen – and it’s salad. Japanese hiyashi chuka is my personal favorite when summer temps become unbearable. This chilled ramen noodle salad is served with ribbons of sliced egg omelette, lettuce and cucumbers. Traditional versions include sliced ham, but I’ve opted for shrimp. Mixing salad and cold ramen noodles is about as playful as Japanese salads get. And it’s the most refreshing of light lunches that still manage to fill you up in the process.

GET THE RECIPE

Japanese Bagna Cauda

Sure, bagna cauda originated in the Piedmont region of Italy. But the presentation of this iconic side dish is all Japanese. A Rubik’s cube of veggies dipped in a heady, creamy mixture of garlic, olive oil, anchovies and cream is sure to impress at your next dinner party – no matter where you live. I used carrot, cucumber, daikon and kabocha squash – but feel free to use the veggies you like best. However, while plenty of variations on the classic exist, this recipe needs the anchovies. Don’t leave them out! If you’re a fan of pungent, savory goodness, this one is for you.

GET THE RECIPE

Have you tried any of these Japanese salad recipes? Are there changes you made that you would like to share? Tell me all about your personal tips and recommendations in the comments section below.

Japanese Carrot Ginger Salad Dressing (Restaurant Style)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: none
• Total Time: 10 minutes
• Yield: about 2 cups
• Category: Dressing
• Method: Blender
• Cuisine: Japanese

Ingredients

Units USM

• 7 ounces carrots (peeled and chopped )
• 4 ounces onion (peeled and finely chopped)
• 2 tablespoons ginger (peeled and finely chopped)
• 1 tablespoon granulated sugar
• 1/4 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 teaspoon salt
• 3/4 cup organic canola or vegetable oil

Cook Mode Prevent your screen from going dark

Instructions

1. Put all the ingredients except for the canola oil in a blender and blend until smooth.
2. Slowly add the oil and blend until the mixture has emulsified.
3. Serve with iceberg lettuce, tomatoes, onions, cucumber.

Notes

This dressing will keep in the fridge for up to 2 week.

You can use olive oil but the flavor will be slightly different since it’s not a neutral oil like canola or vegetable. It will still be good though!

This Japanese Restaurant Style Ginger Dressing Recipe makes about 2 cups.

Nutrition

• Serving Size: 1/4 cup
• Calories: 212
• Sugar: 3.7 g
• Sodium: 372.6 mg
• Fat: 20.5 g
• Saturated Fat: 1.5 g
• Carbohydrates: 6.3 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg

Keywords: recipe, salad dressing, vinaigrette, carrot ginger dressing, condiment, vegan, vegetarian

Recipe Card powered by

14 Delicious and Easy Japanese Salad Recipes
Pickled Plum.

This Asian Slaw Recipe has it all! Fiery pops of color and an unreal crunch covered in a bright, punchy Asian dressing. Ready in 15 minutes from start to finish!

Some of my favorite lunches are the simplest to make.

I absolutely love taking a short break from work and indulging in a classic tuna salad sandwich and an ice-cold glass of Japanese barley tea.

Taking 30 minutes of me time for lunch allows me to power up – and reset my intentions for the afternoon to come.

And it was during one of these restorative lunch breaks that I started fooling around with this crunchy, tart, savory and sweet Asian slaw recipe.

You see, it was never my intention to post this Asian salad on the blog. It was just for me.

However, once I got the combination of salad ingredients (and the coleslaw dressing) right, I figured it was the perfect lunch idea to share with you.

It tastes divine! And it’s so easy to whip up that this simple slaw might just become your new lunch obsession as well.

Bonus: this Asian slaw makes a great side dish to bring to a backyard BBQ or a cookout in the park with family and friends!

What is Asian slaw?

A slaw is kind of an all-purpose term for a salad that is a mash up of complimentary ingredients. There are no hard and fast rules to what you can or can’t use.

Now, as the name would have you believe, the cabbage and carrots in this recipe are shredded like a traditional cole slaw mix. This helps the Asian salad dressing penetrate all reaches of this colorful salad.

The other crunchy ingredients are bite sized and included to introduce texture, flavor and pops of color.

Think of it as a coleslaw recipe where the ingredients work texturally in tandem with Asian dressing flavors to produce something that manages to be both familiar and new.

What does it taste like?

Expect both bright and fresh textures from the shredded veggies, along with savory, sweet and tart notes present in the dressing.

There are nutty and toasted elements from both the sesame oil and slivered almonds – and a light sweetness from canned Mandarin oranges and honey.

Now, this phrase gets a bit overused in general – but in the case of this Asian slaw, it truly has all the flavors!

Asian slaw ingredients

• Shredded Cabbage or Coleslaw Mix: Shed your own cabbage at home – or simply use a 10-ounce bag of store-bought shredded cabbage. If you shred your own, keep in mind… thinly sliced works best for absorption of the Asian dressing.
• Shredded Carrot: Same goes for the carrot. Thin is best for this slaw. If you shred your own carrots, use a cheese grater to make it easy on yourself. And keep in mind that many bags of coleslaw mix at the grocery store contain carrots as well as cabbage.
• Red Bell Pepper: Sliced red bell pepper imparts a natural crisp sweetness and fiery pop of color!
• Scallions: Finely chopped green onion will add a sharp, vegetal bite – contrasting and complimenting the otherwise sweet, savory and tart elements of this Asian slaw.
• Sliced Almonds: I like to toast these in a pan before adding to the slaw. Place them in a pan over low heat and toast them until golden brown. Slivered almonds would work as well if that’s what you have handy.
• Mandarin Oranges: Is there an ingredient any more endemic to the idea of an Asian salad than Mandarin oranges? Use about 1/2 cup (drained) of canned Mandarins for a blast of bright fruitiness that dances around the edges of the flavor palate.
• Fried Wonton Strips: For an additional bit of crunch and texture, use about 1/2 cup of pre-packaged fried wonton strips or Asian-style crunchy noodles. It’s best to add these immediately before serving so the dressing doesn’t drench them. Both are easy to find in the Asian aisle at your local grocery store. Or you can grab wonton strips or thin crunchy noodles on Amazon.

How to make the Asian salad dressing

Simply whisk all the following ingredients together in a bowl – and you’re good to go!

• Grapeseed Oil or Vegetable Oil: Any neutral tasting oil will work for this Asian slaw dressing. Olive oil, by contrast, is too flavor-forward for this one.
• Grated Ginger: This imparts a fresh and underlying slow burn to the dressing. A microplane works best for this.
• Rice Vinegar: Bright, tart and mildly sweet, rice vinegar is much less abrasive than red or white wine vinegar.
• Soy Sauce: This is the main source of salt and earthiness for this otherwise bright dressing. It imparts savory, umami perfection.
• Honey: Raw honey is a great sweetener for this Asian style dressing without falling off a cliff into cloying territory.
• Toasted Sesame Oil: The roast-y nuttiness of this magical elixir can not be overstated. It’s wonderful. Use sparingly though. A little goes a long way.
• Salt and Pepper: Finish off your Asian slaw dressing with a touch of the old S&P!

How to make asian slaw

1. Once you’ve made the dressing for your slaw, set it aside.
2. Then place your shredded cabbage (or coleslaw mix), red bell pepper, carrot, and scallions in a bowl and toss it all together.
3. Next, place the sliced almonds in a pan over low heat. Stir constantly until the almonds turn golden brown. This can happen quickly, so keep your eyes peeled and don’t burn the almonds! Once finished, add them to the slaw.
4. Now, pour the dressing over the slaw. Toss everything until well mixed – and the dressing coats the entire salad.
5. Finally, top your slaw with mandarin oranges and wonton strips.

Bon appétit, friends!

A few variations

The bast part about following any recipe is having full control to veer off course to tailor the flavors to suit your taste. Same goes for making a recipe work for your specific dietary needs.

• For a sweeter dressing, simply use more honey. Add a little at a time until you find your own personal sweet spot.
• Not a fan of sweet canned oranges? Use thinly sliced yellow bell pepper instead. The effect on the color palate will be similar – and the sweetness of the overall salad will be muted.
• Make it gluten free by using liquid aminos or tamari instead of soy sauce in the dressing. And instead of the fried wonton strips, break up your favorite gluten free crackers and sprinkle them over the top before serving.
• Want to make it vegan? Simply leave out the honey and use a bit of organic unrefined, unbleached cane sugar in the dressing instead.

How about you? What are some of your tips and tricks when it comes to making Asian slaw? Tell me about them in the comments section!

What to serve with Asian Slaw

Well, it’s gotta be said that I’m a huge fan of eating this yummy Asian slaw on its own. Take it to work and never slog through another sad desk-salad again

However, this slaw works supremely well as an Asian side dish to a larger composed meal, or as a side salad at your neighbor’s back yard cookout. It’s super versatile!

But in the spirit of making lunch more of a thing at my house, I’ve been making this Asian slaw as a side when Ben and I whip up sandwiches for our afternoon break. It works so well with these bright and creamy cucumber tea sandwiches, this smoky vegan BBQ pulled jackfruit sandwich – and this sunny and crunchy California veggie sandwich.

Lunch FTW!

And check out these other delicious and easy coleslaw recipes:

• Red Cabbage Slaw
• Japanese Cabbage Salad (Japanese Slaw)
• Ramen Noodle Coleslaw

Plus:

• 4 Easy Coleslaw Dressings

Did you like this Asian Slaw Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Asian Slaw

Print Recipe

★★★★★

5 from 1 review

This Asian Slaw Recipe has it all! Fiery pops of color and an unreal crunch covered in a bright, punchy Asian dressing. Ready in 15 minutes from start to finish!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Salads
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 10-ounce bag coleslaw or shredded cabbage
• 1 red bell pepper, cored, seeded, and finely sliced, lengthwise
• 1 small carrot, shredded
• 3 scallions, finely chopped
• 1/4 cup sliced almonds
• 1/2 cup canned mandarin oranges, drained
• 1/2 cup fried wonton strips

Dressing:

• 4 tablespoons grapeseed or vegetable oil
• 1 tablespoon grated ginger
• 3 tablespoons plain rice vinegar
• 2 tablespoon soy sauce
• 2 tablespoons honey (add more for a sweeter dressing)
• 1 tablespoon toasted sesame oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Make the dressing by whisking all the ingredients in a bowl and set aside.
2. Put coleslaw, red bell pepper, carrot, and scallions in a bowl and toss. Set aside.
3. Put the almonds in a pan and turn the heat to low. Stir constantly until the almonds turn golden brown and add them to the slaw.
4. Pour the dressing over the slaw and toss well until all the ingredients are well coated.
5. Top with mandarin oranges and wonton strips.

Notes

Prep ahead of time: Chop all your veggies and keep them refrigerated in an airtight container, or in a salad bowl sealed with cling wrap. Whisk all the ingredients for the dressing and save it in a jar, refrigerated. Toss all the ingredients together right before serving.

Make it gluten-free: switch the soy sauce for tamari sauce or liquid aminos. Instead of using wonton strips, break a few gluten-free crackers over the salad and serve.

Nutrition

• Serving Size:
• Calories: 286
• Sugar: 13.6 g
• Sodium: 213.2 mg
• Fat: 21.9 g
• Saturated Fat: 12 g
• Carbohydrates: 22 g
• Fiber: 4.9 g
• Protein: 4.4 g
• Cholesterol: 0.1 mg

Keywords: Side dish, pot luck, barbecue, appetizer, coleslaw, Asian salad

Recipe Card powered by

Asian Slaw
Pickled Plum.

It’s salad time! Get ready for the best Asian broccoli salad. Bright, delicious and so easy to make! Ready in 20 minutes from start to finish.

It’s so great when you can dig into a fresh salad right after making it! 

Well, I’d say that it’s equally awesome when you can store leftovers of that salad in the fridge and then dig in the next day and still enjoy it. You see, salads have a tendency to wilt into a gloppy mess if they’re not eaten immediately.

But that’s not the case with this bright, fresh Asian broccoli salad! It definitely stands the test-of-time when it comes to leftovers. In fact, this broccoli salad with Chinese inspired sesame and soy dressing is one of the leftovers that I know will get eaten up in the days to follow it first being served.

I make this salad whenever I want something quick and clean to eat. The entire cooking process doesn’t take longer than 20 minutes and the result is quite spectacular!

I think you’re going to love it!

What does this Asian Broccoli Salad Taste Like?

Get ready for texture and zing from this yummy broccoli salad. The sesame and soy loaded Asian salad dressing has umami, nuttiness and a touch of bright sweetness. 

And depending on how you like your broccoli, it can run the gamut from crunchy to soft (although, I think middle ground is always the safest bet).

Bonus: it’s ready in 20 minutes from start to finish!

Ingredients for Broccoli Salad

• Broccoli: When you’re at the market, look for broccoli that has tight, forest green florets. The stems should be firm and not super bendy – and it should feel heavy for its size. Cut it into bite-sized florets.
• Soy Sauce: A splash of soy delivers a savory, umami base of flavor.
• Rice Vinegar: Made of fermented rice, rice vinegar has a perfect balance of sweet zing. Tangy without being overpowering.
• Sesame Oil: I prefer toasted sesame oil for the nutty… well, toasted flavor. But regular sesame oil will work just fine as well.
• Palm Sugar or Brown Sugar: Palm sugar is sweet without being cloying. Used extensively in Southeast Asian cuisine, the flavors tend towards complex butterscotch notes. You can probably find it at your local Asian grocery store – or pick it up on Amazon. Regular brown sugar will work in a pinch if that’s all you have handy.
• Scallions: Chopped green onions are such a fresh addition to this crunchy Asian salad – and they absorb the sesame salad dressing so well!
• Sesame Seeds: While these are optional, I find that sprinkling sesame seeds in this broccoli salad recipe gives an added crunch and all-around nuttiness.
• Salt and Pepper: You know what to do here

How to make Asian broccoli Salad

Now, while there are only two real steps to making this, there are also two initial options to consider when making this Asian salad. You can either steam or boil the broccoli. Either will work like a charm. After that, just make your dressing, mix the ingredients and you’re done!

1. Steaming the Broccoli: Load broccoli into a steam tray and place over boiling water. Steam for 5 minutes, or until broccoli is tender but still yielding a crunch.  Drain and rinse under cold water to stop the cooking process. Drain well and transfer to a bowl.
2. Boiling the broccoli: Bring a medium size pot of water with 1 teaspoon salt to boil. Add broccoli and blanch for 2-3 minutes, until broccoli is tender but still yielding a crunch. Drain and rinse under cold water to stop the cooking process. Drain well and transfer to a bowl.
3. Assembling the Salad: In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sugar. Pour the mixture over the broccoli and add scallions. Toss and sprinkle a few sesame seeds on top. Season with salt and pepper if needed, and serve.

Minimal salad ingredients – minimal cooking steps – maximum flavor. That’s a win/win!

What to serve with Asian Broccoli Salad

In the summertime, I love making a full dinner out of crisp, fresh salads. This broccoli loaded Asian salad recipe would be a great salad-sidekick-buddy to this chopped salad recipe with avocado and endive. Same goes for this Japanese caprese salad.

But it also makes a great side dish to larger entrees. If you’re making a huge dinner, why not pair it with a few of these delicious and easy Asian recipes:

• Japanese Curry カレーライス
• Moo Goo Gai Pan
• Tteokbokki (Spicy Korean Rice Cakes) 떡볶이
• Drunken Noodles – Pad Kee Mao
• Omurice (Japanese Omelette Rice) オムライス

What is your favorite salad recipe? I’d love to hear about it in the comments. Happy cooking, friends! 

Did you like this Asian Broccoli Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Asian Broccoli Salad

Print Recipe

★★★★★

5 from 1 review

This Asian broccoli salad is bright, tangy and savory – and is just as good fresh as it is after a day in the fridge!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Salads
• Method: Steaming
• Cuisine: Chinese

Ingredients

• 1 broccoli head, chopped into bite size florets
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil (or regular sesame oil)
• 2 teaspoons palm sugar or brown sugar
• 5 scallions, finely chopped
• Sesame seeds (optional)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

You can either steam or boil the broccoli for this recipe.

Steaming the broccoli: Place broccoli in a steam tray and place over boiling water. Steam for 5 minutes, or until broccoli is tender but still yielding a crunch.  Drain and rinse under cold water. Drain well and transfer to a bowl.

Boiling the broccoli: Bring a medium size pot of water with 1 teaspoon salt to boil. Add broccoli and blanch for 2-3 minutes, until broccoli is tender but still yielding a crunch. Drain and rinse under cold water. Drain well and transfer to a bowl.

Assembling the salad: In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sugar. Pour the mixture over the broccoli and add scallions. Toss and sprinkle a few sesame seeds on top. Season with salt and pepper if needed, and serve.

Notes

Keep leftovers covered in the fridge for up to 2-3 days.

Nutrition

• Serving Size:
• Calories: 190
• Sugar: 8.2 g
• Sodium: 1111.3 mg
• Fat: 8.1 g
• Saturated Fat: 1.1 g
• Carbohydrates: 24.5 g
• Fiber: 8.6 g
• Protein: 10.8 g
• Cholesterol: 0 mg

Keywords: side dish, appetizer, Asian, vegan, vegetarian

Recipe Card powered by

Asian Broccoli Salad
Pickled Plum.

One of my favorite Japanese dishes, sunomono is a Japanese cucumber salad served with wakame and tossed in a vinegar and soy sauce based dressing. It’s very light, refreshing, puckery sour and a little briny. This is an easy recipe that only requires 7 ingredients and 20 minutes!

My favorite type of Japanese cucumber salad is the one that comes with octopus (tako su – たこ酢).  It has all the same flavors as today’s recipe but also comes with sliced boiled octopus. I used to be addicted to this salad, always ordering it whenever my mother took us out for Japanese food.

That’s because I love all things sour and acidic. I salivate every time I think of cold ramen (hiyashi chuka), hot and sour Sichuan glass noodles, kimchi, umeboshi (Japanese pickled plum), kombucha, a glass of low sugar lemonade, and a bowl of sunomono salad.

Sour just may be my favorite flavor profile.

So it only made sense to share with you one of my all time favorite Japanese dishes – kyuri no sunomono (Japanese cucumber salad). Ready to make it? Let’s go!

What is Sunomono?

The word su means vinegar in Japanese and sunomono (酢の物) basically translates to food/things marinated in vinegar.

Sunomono is usually served in small bowls at the beginning of a meal 0r as part of a main meal, always served as a side. It’s a wonderful dish to serve in the summer since vinegar helps the body cool down from warm temperatures. The fact that it’s also very light in calories and virtually fat-free makes it easy to digest.

Today I’m topping this Japanese classic salad with sesame seeds and shirasu. If boiled fish isn’t your thing, you can either skip it or add your own toppings. Sunomo is extremely versatile! I’ve served it with cherry tomatoes, cucumber and tofu, boiled shrimp, etc…

What is Shirasu?

Shirasu are baby sardines commonly eaten in Japan as a topping for salads or as part of a chirashi meal. They are especially popular in Enoshima, as small island located about an hour away from Tokyo, where you can find restaurants specializing in shirasu dishes.

I was lucky enough to go there with my cousins during my last visit in Japan and ate some of the best and freshest fish I’ve ever had. If you ever end up in Tokyo, a trip to Enoshima is highly recommended!

What is Wakame?

Wakame is the Japanese word for seaweed. It’s a type of edible seaweed that’s often used in soups (miso soup) and salads. It’s usually sold in dried form and is very high in minerals, like iron. Wakame is one of the world’s most sustainable crops and can grow as much as three-quarters of an inch a day!

Not only is wakame excellent for our bodies, it’s also great for the environment as it can remove carbon dioxide directly from the sea. Kelp “forests” can also shelter up to 800 species of marine life. Now that warms my heart big time .

So now you have double the reasons to consume lots of seaweed!

Ingredients For Japanese Cucumber Salad (Sunomono)

• Cucumber: This salad is all about cucumber! So find good, crunchy cucumbers for the best sunomono.
• Wakame: It adds a briny taste and a gelatinous texture to the salad. Don’t over soak wakame as it will get slimy, make sure to follow the instructions on the package!
• Soy Sauce: Use tamari or liquid amino for a gluten-free salad. I use the Yamasa brand which I prefer over Kikkoman because of its milder taste. Kikkoman is a little too salty for me (my Japanese mother also finds it too salty).
• Dashi: Many sunomono recipes don’t use dashi but I absolutely love it. I think it mellows the acidity of the rice vinegar and marries beautifully with the briny wakame.
• Rice Vinegar: Choose plain rice vinegar such as Nakano’s Natural Rice Vinegar or Mizkan.
• Mirin: Mirin adds a little sweetness that’s similar to sake. It’s milder and more complex than granulated sugar. Most mirin sold in the US is alcohol-free even though the traditional real mirin contains alcochol. You might have to look in specialty shops to find the real thing, I haven’t been able to get my hands on it here in the US.
• Sesame Seeds: To add a little nuttiness.
• Shirasu (Baby Sardines): The flavor of shirasu is quite mild which is why it pairs so nicely with a dish like sunomono that’s already assertive in flavor.

Best type of cucumber to Make Japanese Cucumber Salad

Japanese cucumber, Kirby cucumber, and Persian cucumber are good because they can hold on to the acidic dressing and remain crunchy. English cucumber can also work but because of its wider circumference I recommend slicing it in half lengthwise before finely chopping it.

How To Make Japanese Cucumber Salad (Sunomono)

1. Thinly slice your cucumber, place it in a bowl and sprinkle a little salt over it. Toss the cucumber with your fingers and let sit for 15 minutes.
2. Pour any liquid that’s sitting at the bottom of the bowl and gently squeeze the excess water from the cucumber slices.
3. Soak the wakame in cold water for a few minutes, drain well and add it to the cucumber slices.
4. Whisk in all the ingredients for the dressing into a bowl add it to the salad, together with the sesame seeds.
5. Toss well, transfer to small serving bowls and top with shirasu. Enjoy!

The Best Way to Slice Cucumber

The best way to slice a cucumber for this type of salad is with a Japanese mandoline (this is the one I use, which is available on Amazon). It’s light and easy to handle, and the blade is much sharper than a French mandoline, which will give you slices that are smooth and even.

You can of course do it with a knife but this process will take you a lot longer and the slices won’t be as thin and evenly cut.

What To Serve With Japanese Cucumber Salad

This Asian cucumber salad is quite light so you can serve it as a side or as part of a meal, with dishes that are more filling (I recommend sticking to an Asian menu since the flavors of the salad are so distinctly Japanese) such as:

• Mapo curry tofu
• California roll (I know, it’s not authentic Asian food but try it with this salad anywyay, it’s a yummy pairing  )
• Vegetable oyakodon
• Omurice
• Japanese fried rice (yaki meshi)

Did you like this Japanese Sunomono Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Japanese Sunomono Salad

Print Recipe

★★★★

4 from 1 review

Sunomono is a Japanese cucumber salad served with wakame and a vinegar and soy sauce based dressing. This is an easy recipe that only requires 7 ingredients and 20 minutes!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2-4
• Category: Salads
• Cuisine: Japanese

Ingredients

• 2 medium Persian cucumbers or 3 Kirby cucumbers
• 1 1/2 tablespoon dried wakame (seaweed), about 3 grams
• 1/2 teaspoon sesame seeds
• 2 tablespoons shirasu (boiled, salted whitebait), optional

Dressing:

• 3 tablespoons plain rice vinegar
• 3 tablespoons dashi broth
• 2 tablespoons soy sauce
• 1/2 tablespoon mirin

Cook Mode Prevent your screen from going dark

Instructions

1. Peel cucumber so it has alternating green stripes and thinly slice into rounds. Place in a mixing bowl and sprinkle about 1/4 teaspoon salt. Let sit for 15 minutes and squeeze the water out using your hands. Return the cucumber slices to the bowl and set aside.
2. Soak the wakame in cold water for 5-6 minutes, or according to the directions on the package and drain. Add the wakame to the cucumber bowl along with the sesame seeds.
3. Mix all the ingredients for the dressing and pour over the cucumber and wakame. Toss using chopsticks and serve, or top with shirasu and serve.

Notes

Wakame gets slimy if it’s left in liquid or dressing for too long and because of that this salad is best eaten fresh.

Nutrition

• Serving Size:
• Calories: 48
• Sugar: 3.7 g
• Sodium: 1135.6 mg
• Fat: 0.6 g
• Saturated Fat: 0.1 g
• Carbohydrates: 7.1 g
• Fiber: 0.8 g
• Protein: 3.2 g
• Cholesterol: 0 mg

Keywords: recipe, appetizer, side, washoku, izakaya

Recipe Card powered by

Japanese Cucumber Salad (Sunomono)
Pickled Plum.

This easy to make Nicoise Salad Recipe has it all! The freshest veggies and hearty protein, drizzled in the best vinaigrette ever! Make this French classic in 20 mins!

Let’s hear it for salads that can be an entire meal!

Yes, this is a simple yet filling salad. And if you use quality ingredients, this humble mixture becomes something much greater than the sum of its parts.

But there’s the rub…

You have to use exceptional produce when making a nicoise salad.

It’s just not worth the effort otherwise.

If the French green beans and the tomatoes at the grocery store are looking like they’ve seen better days, it is probably best to wait until you can hit the weekend Farmer’s market for the truly fresh stuff.

Trust me, when you dig in to a garden fresh nicoise salad, you’ll be happy you held out for produce that is at peak levels of awesome.

What is nicoise salad?

Nicoise salad (or salade niçoise) is a hearty French salad that oftentimes contains varied ingredients like tomato, green beans, potatoes, hard boiled eggs, nicoise olives, anchovies – as well as fresh or canned tuna – lightly drizzled in a vinaigrette.

And while you may find purists insisting what a classic nicoise recipe should contain (and what it shouldn’t), many variations exist that incorporate things like cucumbers, bell peppers and capers.

Well, what most people can agree on is that salad nicoise originated in its namesake city of Nice, France sometime in the late 19th century.

Since its inception, everyone from Auguste Escoffier to Jacques Pepin to Julia Child have weighed in on nicoise salad.

Heck, my Japanese mother made a killer nicoise recipe when I was growing up in Quebec.

How to pronounce nicoise: Whether you’re headed to Nice for vacation, or just want to sound French-proficient at your favorite local bistro, say NEE-SWAZ and you’ll be good-to-go.

However, pronunciation aside, the proof is in the pudding as they say. No matter how you say it, it’s gotta taste great!

And in the case of this delicious French salad, you’ll be surprised by just how easy it is to make it to perfection at home. So let’s cook!

How to make nicoise salad

• Whisk the ingredients for your vinaigrette until emulsified and set aside.
• Boil your French green beans in a pot of salted water for 5-6 minutes – until they’re approaching soft, but still yield a nice crunch. Shock in cold water, drain well and set aside.
• Next, boil your small potatoes (cut in half) for 7-10 minutes until soft. Shock in cold water to stop the cooking process and drain well.
• Wash, dry and roughly chop Boston lettuce and divide between two plates.
• Then, add green beans, potatoes, sectioned tomatoes and sliced bell peppers to a mixing bowl and cover with half of your vinaigrette and mix well.
• Divide the dressed vegetables between the two plates – and top with hard boiled eggs, olives, anchovies and tuna.
• Finally, drizzle each plate with the remaining vinaigrette and serve.

And that’s it! Easy, right?

Now, a word on some of the ingredients. I prefer canned tuna in my nicoise salad recipe. That said, you could totally sear and slice a tuna steak if you prefer.

And I love the salty, umami pop that anchovies bring to this recipe – however, I realize those may not be everyone’s cup of tea. If you’re not a fan of anchovies, feel free to leave them off – or you could try including an alternative salt source like capers instead.

As for olives, I use kalamata most of the time because they’re easy to find at the corner grocery store. But if you’re lucky enough to find a jar of nicoise olives, that’s the preferred olive for this tuna nicoise salad recipe!

What are Nicoise olives?

Nicoise olives are small, rich and somewhat nutty black olives. Hailing from southern France, these olives tend to be brined – and then packed in olive oil that has been infused with herbs. And as their name would have you believe, they’re perfect in this salad nicoise recipe.

Now as I mentioned, if you can’t find nicoise olives, kalamata olives are a good alternative. Those are the meaty, almond shaped, deep purple olives that are frequently cured in a vinegar brine.

And Ben LOVES using Moroccan oil-cured olives in his nicoise salad. Those are the black olives with wrinkly skin that trend toward a more smoky, salt forward flavor profile. They’re delicious – but just a bit too strong for my taste when included in a salad that has the saltiness of anchovy fillets at play as well.

How about you? What type of olive do you prefer in your salade nicoise? I’d love to hear your favorites in the comments!

How to boil eggs

• Put eggs in a saucepan (gently!), and fill with cool water so it’s just covering the tops of the shells.
• Place the saucepan over a burner on your stovetop and bring to a roiling boil.
• Then turn the heat off, cover and let sit for:

10 minutes for hard boiled eggs

8 minutes for soft / medium boiled eggs

• Run shells under cold water. Peel and use immediately – or refrigerate in the shell until ready to use.
  

Now, if you have a foolproof method for boiling eggs, stick to it! No need to fix what isn’t broken

However, this method has worked well for me in the past. Hopefully, it’ll work for you! Eggs are such a wonderful element in this nicoise salad recipe, it bears cooking them well. For a deeper dive on how to boil eggs, check out my post here. 

The perfect dinner salad recipe

There’s nothing better than a one plate meal that is a self contained unit of delicious protein and veggies.

And just as breakfast-for-dinner can be a wonderful thing, so can a hearty salad as long as it ticks all the boxes.

Sure, the tendency is to regard salad as a side dish or a starter. But in the case of this substantial salad, abundance is key.

You definitely won’t leave the table hungry if the main course was an epic French salade niçoise!

What’s your favorite salad-as-entire-meal? Is it a Cobb salad? Chef’s salad? Nicoise salad? Sound off in the comments!

And happy cooking!

Other delicious and easy vegetable recipes:

• Vegetarian Stuffed Peppers
• Foil Baked Enoki Mushrooms
• Dry Fried Green Beans With Garlic Sauce
• Bok Choy Soup With Garlic and Ginger
• Japanese Cabbage Salad

Did you like this Nicoise Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Niçoise Salad

Print Recipe

★★★★★

5 from 2 reviews

A classic French niçoise salad made with super fresh veggies + hearty protein. Ready in 20 minutes from start to finish. You’re going to love it!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2 salads
• Category: Salad
• Method: Mixed
• Cuisine: French

Ingredients

Salad Ingredients: 

• 3 ounces French green beans
• 4 small red potatoes or fingerling potatoes, cut in half
• 1 head Boston lettuce
• 1 medium tomato, sliced into bite size wedges
• 1/2 green or red bell pepper, thinly sliced
• 2 hard boiled eggs, peeled and sliced in half
• 10 pitted kalamata olives
• 6 anchovy fillets, rinsed and patted dry
• 6 ounces high quality canned tuna in oil or water, drained

Vinaigrette:

• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Make the dressing by whisking all the ingredients in a bowl or salad dressing mixer. Set aside.
2. Bring a medium size pot of salted water to boil and add the French green beans. Boil for 5-6 minutes, until the beans are soft but still yielding a nice crunch. Drain and plunge in cold water. Set aside
3. Add the potatoes to a small pot filled with water. Bring to a boil and cook for 7-10 minutes, until the potatoes are soft. Drain and plunge in cold water. Set aside.
4. Wash the Boston lettuce and dry the leaves. Roughly chop and divide the lettuce among two plates.
5. Drain and dry the green beans and potatoes and put them in a large bowl along with the sliced tomatoes and bell peppers. Pour half of the vinaigrette and toss well to coat the vegetables.
6. Divide the vegetables among the two plates and add the hard boiled eggs, anchovies, olives and tuna.
7. Drizzle with the leftover vinaigrette and serve.

Notes

Use the best quality fresh produce you can find for this nicoise salad.

Nutrition

• Serving Size:
• Calories: 635
• Sugar: 5.2 g
• Sodium: 769.9 mg
• Fat: 39.1 g
• Saturated Fat: 6.9 g
• Carbohydrates: 37.7 g
• Fiber: 6.5 g
• Protein: 34.1 g
• Cholesterol: 232.4 mg

Keywords: French, healthy, appetizer, side, main, salad

Recipe Card powered by

Nicoise Salad
Pickled Plum.

Ready to dig into the Best Broccoli Salad Recipe!? Tossed in a creamy honey mustard dressing, it’s the perfect side dish to serve at a dinner party or backyard BBQ!

The first time I made this hearty broccoli salad, I took it to a cookout. It was on the chipped picnic table in the park for about 20 minutes before the HUGE bowl I brought was completely empty.

Looking around, I was pleased to see friends with their paper plates piled high with baked beans, macaroni salad, chips, burgers and my broccoli salad.

Well, I got a few compliments that day – and more than a few requests for the recipe. Therefore, I’m excited to share it with you all here!

But don’t think this hearty yet light salad belongs solely in the realm of backyard BBQs and cookouts in the park.

You can totally serve this salad at a dinner where you break out your best crystal champagne flutes and lay out multiple salad forks

You see, this delicious broccoli salad will be right at home pretty much any place food is served!

Now, this is my take on a classic broccoli raisin salad. However, I’ve jettisoned the raisins in favor of dried cranberries. Their sweetness is balanced by a slight tart counterpoint that acts as a wonderful provider of zing in this otherwise savory and sweet salad recipe.

And it’s so easy to make from scratch!

How to make broccoli salad

• Toss your prepped salad ingredients (broccoli florets, grated carrot, chopped shallot, toasted almonds, dried cranberries and grated cheddar cheese) in a large mixing bowl.
• Apply your honey mustard dressing (more on that in a sec) and stir.
• Allow at least 15-20 minutes for the broccoli to soften slightly and absorb the dressing. However, you can make it the night before serving – and give the dressing more time to work its magic.

And that’s all it takes. Easy, right?!

The result is a broccoli salad that is savory, nutty, creamy and just a bit sweet – with a sweet/tart pop here and there from the dried cranberries. It really has ALL the flavors!

How to make honey mustard dressing

This is a simple to make dressing that provides a wonderful balance to this tarragon and carrot loaded broccoli salad recipe. And while this creamy honey mustard vinaigrette is delicious made with full flavor mayonnaise, feel free to use vegan mayo – or even Greek yogurt.

• Just add all your ingredients to a small mixing bowl (and whisk) or salad dressing shaker (and shake, shake, shake). This is the salad dressing shaker I have (Amazon) – and I use it all the time for making homemade dressing.
• Once your dressing has emulsified, you can tweak the salt level to fit your taste.
• Remember to let your salad sit after you’ve applied the dressing so that the broccoli has a chance to soften a bit and really absorb the flavor.

The best part is that you can use this creamy honey mustard dressing recipe for any salads or sandwiches you normally enjoy it on.

And since you can make it anytime, there’s no reason to purchase store bought dressings (that usually get forgotten in the back of the fridge) anymore!

How to toast almonds

Is there anything better than the nutty crunch of toasted almond slices in a salad?

Well, I’d say it’s the perfect finishing touch for this simple broccoli salad. And they’re so easy to make at home!

• Simply get a small pan going over medium heat and add your shaved almonds.
• Shake them in the pan to evenly toast them.
• Remove from heat as soon as the color begins to darken. Since shaved almonds are so thin, keeping a close eye on them is imperative to prevent them from burning. Trust me, it happens quickly!
  

A few Broccoli FAQs

Broccoli is one of my all time favorite vegetables to cook with. Not only is it a great ingredient for all types of salad recipes, it is an obvious choice when whipping up stir frys and soups. Check out this delicious and easy chicken and broccoli stir fry recipe!

We all know it’s a great vegetable to cook with, but let’s take a deeper look at the main ingredient in this cold broccoli salad.

How to choose the freshest broccoli 

There’s nothing worse than hitting vegetable aisle at the grocery store to gather ingredients – only to get home and find that your vegetables aren’t quite as fresh as they looked at the market.

Here’s what to look for to make sure your broccoli recipes are loaded with the freshest possible produce.

• Keep your eyes peeled for broccoli heads that are compact and dark green (to almost blue-green).
• Firmness is a good sign. Give it a squeeze. If the stem is solid and reasonably unyielding, that’s a good thing. Same goes for the florets. While they will have some give to them, they should be tightly packed and almost squeaky when compressed. Pass on broccoli that seems flimsy or soft to the touch.
• Give it a sniff. While fresh broccoli gives off a verdant aroma, it shouldn’t be strong or unpleasant. If you get a moldy whif, put it back!

How to store broccoli

Many times, excessive moisture is the enemy of keeping veggies fresh. That’s why we place things in the crisper drawer of our refrigerators But a little moisture will actually keep your broccoli fresh for longer.

• A good rule of thumb is to loosely wrap fresh broccoli in slightly damp (but not dripping) paper towels.
• You can also store damp-paper-towel-wrapped broccoli in a plastic bag. But be sure to leave that ziploc bag open (unsealed).
• And if you have lots of space in your refrigerator, you can fill a pitcher with water and submerge the broccoli stems (not the heads). Kind of like a bouquet of flowers. Change the water daily if not using immediately.

How long does broccoli last? 

You’ve usually got about a week to use fresh broccoli before it starts to head south. Of course, that depends on how long it sat at the grocery store before you took it home.

So follow the best practices for broccoli storage above. And if it starts to smell (or look) off, bin it. Always better safe than sorry.

Broccoli salad: the perfect side dish for a backyard BBQ – or a formal dinner 

My favorite thing about this easy broccoli salad (aside from the flavor) is that it is a recipe you can serve at absolutely any dining function.

It’s pretty rare that the same recipe for broccoli could be served as a side at a fancy dinner where everyone is dressed to the nines – and at an informal cookout with family and friends (and pretty much anything in between).

Because even though it is super simple to prepare, it tastes anything but.

So whether it’s on a paper plate alongside chips, coleslaw and a burger – or on your best China because the boss is over for dinner, this is one of the best salad recipes to keep in mind for any occasion.

How about you? Do you have a favorite salad recipe that you keep in your back pocket for everything from potlucks to BBQs to dinner parties? Sound off! I’d love to hear about it in the comments.

Happy cooking, friends!

Other delicious and easy vegetable recipes: 

• Chinese Eggplant With Garlic Sauce
• Vegetarian Stuffed Peppers
• Japanese Restaurant Style Carrot Ginger Dressing
• Nasu Dengaku – Miso Glazed Eggplant
• Vegan Foil Baked Enoki Mushrooms

Did you like this Broccoli Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Broccoli Salad

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This easy broccoli salad is tossed in a sweet and savory honey mustard dressing. It’ll be a favorite at your next backyard BBQ or cookout!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Total Time: 17 minutes
• Yield: serves 6-8
• Category: Salad
• Method: Tossed
• Cuisine: American

Ingredients

Broccoli Salad

• 1 pound broccoli florets, chopped into small bite size piece
• 1 medium carrot, grated
• 1 small shallot, finely chopped
• 1/3 cup sliced almonds
• 1/4 cup dried cranberries
• 1 tablespoon tarragon, finely chopped
• 1/3 cup grated cheddar cheese (optional)

Honey Mustard Dressing

• 1/4 cup extra virgin olive oil
• 3 tablespoons dijon mustard
• 3 tablespoons honey
• 2 tablespoons mayonnaise, vegenaise, or Greek yogurt
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

1. Place all the ingredients for the honey mustard dressing in a small bowl or salad dressing shaker and whisk or shake until emulsified. Set Aside.
2. Place the almonds in a pan over medium heat and gently shake the pan until the almonds turn golden brown. Almonds burn quickly so keep an eye on them and take them out of the pan as soon as the color darkens.
3. Put all the ingredients for the broccoli salad in a mixing bowl and pour the dressing over. Toss well and leave for 15-20 minutes, or overnight to soften the broccoli.

Notes

The salad will keep refrigerated in a storage container for up to 4 days.

Nutrition

• Serving Size:
• Calories: 255
• Sugar: 11.6 g
• Sodium: 305.6 mg
• Fat: 19 g
• Saturated Fat: 3.4 g
• Carbohydrates: 18.7 g
• Fiber: 3.7 g
• Protein: 6 g
• Cholesterol: 8.1 mg

Keywords: honey mustard, salad, cookout, BBQ, side dish

Recipe Card powered by

Broccoli Salad with Honey Mustard Dressing
Pickled Plum.

Get your daily dose of vitamin K with this nutty, sweet and savory Japanese watercress salad! Eat it as a side or a snack or as part of a multi-course Japanese dinner. It’s the best!

Lately I’ve been making an effort to incorporate watercress more often into my diet after reading about all of its health benefits. Did you know that this little vegetable is so good for you that the CDC classifies it as a “powerhouse” vegetable?

At first I thought it could only be served as a raw salad but the more I cook with it and the more I can see its versatility.

When I’m not blending watercress into a delicious chilled green soup, I’ve taken to boiling it or quickly pan frying it. There’s something irresistible about the texture of watercress once it softens a little. It reminds me of one of my favorite vegetables of all time – Chinese water spinach (ong choy).

Just like regular spinach, ong choy has the ability to take on any flavor given to it. And just like watercress, it has tender leaves and crunchy stems.

And while water spinach is often used in Chinese cooking (西洋菜), watercress is the more popular choice when it comes to Japanese food.

What is Watercress?

Watercress is a dark leafy vegetable that is part of the same family as kale and broccoli. It grows near springs and streams and is native to Europe and Asia. It’s one of the oldest leafy greens used for cooking, and believed to be a staple in the diet of Roman soldiers.

But as newer, tastier leafy greens were cultivated, less people ate watercress which then took on the label of “poor man’s food.”

The reason why it’s making a comeback is because of its incredible health benefits and the fact that it’s so low in calories (1 cup = 4 calories).

One cup of watercress contains over 100% of the recommended daily intake vitamin K, an important vitamin for bone building and blood clotting. It’s also high in antioxidants which helps protect against chronic illnesses such as diabetes, cancer and heart disease.

I’m not going to list all of the benefits attached to this magic vegetable – it would take too long – but you can find out more about it in this detailed article written by Dr. Axe.

How To Eat Watercress

Watercress is very easy to prepare. You can eat the entire vegetable raw, steamed, or cooked, but the best way to retain as many nutrients as possible is to eat it raw.

Make sure you rinse it well though since little sticky bugs like to hide behind the leaves!

Instead of using a strainer, place the watercress in a bowl filled with water first. Leave it for a few minutes, take it out and then rinse it through a strainer. This method is an easy way to get rid of bugs and grains of sand as they will sink to the bottom of the bowl.

That’s a trick I picked up from Eric Ripert, merci chef !

Watercress Salad Dressing

For this recipe you will need:

• Natural peanut butter
• Soy sauce
• Honey
• Rice vinegar
• Mirin

While most of us are familiar with the PBJ combo, on the other side of the world it’s peanut butter and soy sauce that make the tastebuds sing. You will often find these two ingredients hanging out together to create delicious dipping sauces and dressings.

The flavors of this salad are classically Japanese – sweet, nutty, and with a good dose of umami. And if you are wondering if this watercress dressing is too sweet, fear not, it’s actually more on the savory side.

How to Make Watercress Salad

• Make the dressing for the salad by whisking the ingredients in a bowl, and set aside.
• Place the watercress on a cutting board, separate the leaves from the stems and chop the stems.
• Add the leaves and stems to boiling water and cook for 2 minutes. Drain well.
• Put the watercress and salad dressing in a bowl and toss well.

What to Serve this Japanese Watercress Salad with

In Japan, watercress salad is usually served as part of a meal consisting of several small dishes. Think of it as Japanese tapas! Since the flavors are quite assertive, you will most likely only have a little at a time. Therefore I recommend serving it with a side of rice and something milder as a main like:

• Baked chicken katsu
• Omurice
• Miso salmon with sesame bok choy
• Zaru soba

Or take your pick from these 27 Easy Japanese Recipes you can make at home.

Did you like this Japanese Watercress Salad Recipe (クレソン サラダ)? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Print

Japanese Watercress Salad

Print Recipe

★★★★★

4.6 from 5 reviews

Get your daily dose of vitamin K with this nutty, sweet and savory Japanese watercress salad! Enjoy as a side or a snack or as part of a multi-course Japanese dinner.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 2 sides
• Category: Salads
• Method: Boiling
• Cuisine: Japanese

Ingredients

• 6 cups watercress
• 3 tablespoons natural peanut butter
• 1/2 teaspoon honey, or use pure maple syrup or sugar for a vegan version
• 1 teaspoon rice vinegar
• 1 1/2 tablespoon soy sauce
• 2 tablespoons mirin
• pinch salt

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a medium size pot of water (about 6 cups), salted with 1 tablespoon kosher salt, to boil.
2. Put the peanut butter, honey, rice vinegar, soy sauce, and mirin in a medium bowl. Whisk until smooth and set aside.
3. Rinse the watercress, drain and separate the leaves from the stems.
4. Roughly chop the stems and add to the boiling water along with the leaves. Cook until the stems are tender but yielding a soft crunch (about 2-3 minutes).
5. Drain, rinse under cold water and softly squeeze out excess water. Gently pat the watercress dry with a paper towel and add to a mixing bowl. Pour the dressing over the watercress and toss until the watercress is evenly coated.
6. Serve.

Notes

This Japanese watercress salad will keep refrigerated, kept in a storage container, for up to 4 days.

Nutrition

• Serving Size: 1 side
• Calories: 203
• Sugar: 8 g
• Sodium: 221.1 mg
• Fat: 12.9 g
• Saturated Fat: 2 g
• Carbohydrates: 8.3 g
• Fiber: 5.9 g
• Protein: 2.3 g
• Cholesterol: 0 mg

Keywords: recipe, vegetarian, washoku, appetizer, side

Recipe Card powered by

Japanese Watercress Salad (クレソン サラダ)
Pickled Plum.

Perfect for summer months, this cucumber tomato salad tossed in a creamy tangy dressing is the most scrumptious patio party dish! Cook time – 20 minutes.

This creamy tomato cucumber salad is a perfect side dish, healthy but also loaded with enough substantive, creamy indulgence to make it delicious—truly perfect for any time of year. Aside from the obviously clean, fresh, and crisp slices of cucumber, red onion, and cherry tomato salad mixture, there’s another ingredient at work here that brings bulk and creaminess to the party: avocado.

I added a mashed avocado to add creaminess and an element of indulgence to my very simple vinaigrette. It’s a little chef’s trick, to add a velvety texture to something, while still keeping it heart-healthy.

Ingredients for Cucumber Tomato Salad

Any salad with this many wholesome ingredients is gonna be a healthy and nutritious option to pile on to your plate at dinnertime.

But let’s take a deeper look at some of benefits you will be reaping from, by eating this delicious salad:

• Avocado: This creamy green fruit is loaded with vitamins K, B and C – and has more potassium than a banana. Avocados are also rich in fiber and fatty acids that are necessary to maintain heart health.
• Cucumber: Low in calories, but high in vitamins and antioxidants, fresh cucumbers are wonderfully hydrating.
• Extra virgin olive oil: Loaded with vitamins E and K, olive oil is also a great source of monounsaturated fats (the good fat) and is said to have anti-inflammatory properties.
• Cherry tomatoes: Bursting with vitamins A, C, K and potassium, these mini-sized fresh tomatoes are also a great source of lycopene. You can also use roma tomatoes or heirloom tomatoes.
• Feta cheese: When stacked up against other types of cheese, feta is lower in fat and calories. It’s a great source of fatty acids, calcium and B vitamins.
• Red onion: Packed with vitamins B and C, onions are nutrient dense, have antibacterial qualities and may even promote digestive health!
• Apple cider vinegar: Aside from it’s yummy tart flavor, apple cider vinegar has been known to kill harmful bacteria. This low calorie flavoring agent is also said to help lower cholesterol and promote heart health.
• Dijon mustard: Dijon mustard has anti-cancer properties and can lower blood sugar levels. It also contains antibacterial and antifungal properties which can protect against infections.
• Dried oregano: Dried oregano is rich in antioxidants which reduces inflammation of the body.
• Salt and pepper: This is more about adding the proper amount of seasoning to make the salad taste good.

Ingredient Variations

This is a list of additional ingredients that you can test out the next time you are trying out this recipe. They are often used in simple salads and recipes similar to this one:

• Fresh dill
• Lemon juice
• White onion
• Fresh herbs
• Garlic powder
• Greek yogurt (as a dressing)
• Full-fat mayonnaise or full-fat sour cream instead of mashing half of the avocado

How to Make Cucumber Tomato Salad

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your kitchen tools and ingredients.
2. Start by placing all the ingredients for the salad dressing in a small bowl and whisk to combine. Or use a salad dressing shaker, close the lid, and shake vigorously. Set aside.
3. Prepare the cucumber by peeling the cucumber, slicing it lengthwise, scooping out the seeds and center, and chopping it. Add the cucumber to a large bowl.
4. Chop the red onion and tomatoes and add them to the bowl, along with the feta cheese.
5. Slice the avocado in half, peel it and remove the pit. Chop half of it and add it to the salad.
6. Mash the other half, add it to the dressing, and mix well.
7. Pour the dressing over the salad, season with salt and pepper, and toss well. Serve as a side salad, a healthy light lunch, or as part of a main course.

Where to Find the Best Vegetables

You might be thinking, of course I know where to buy fresh vegetables… at a grocery store!

However, I’d like to highly suggest checking out your local farmer’s market. They always have what’s in season, fresh, and straight from the farmer. You can take your loved one and/or children and make a nice little trip out of it.

Enjoy the sunshine, walk around, and buy all the fresh veggies you need! It’s a really beautiful thing and will make the ingredients you use in your meals that much more special.

English cucumber vs regular cucumber

While the forms may look similar, there are some pretty decent differences between the over 100 different varieties of cucumbers grown in the world.

For this post, let’s narrow it down to English cucumbers vs regular cucumbers (also called slicing cucumbers):

• English cucumbers are long and slim, with a thin outer skin and very small seeds. Sometimes called ‘seedless’ or ‘burpless’ cucumbers, they are normally sold at the grocery store unwaxed and wrapped in plastic. They have a sweet, garden fresh taste, a bright crunch – and are perfect for in this creamy cucumber tomato salad.
• Regular cucumbers (aka: slicing cucumbers) tend to be larger with a tougher, more bitter waxed dark green skin. And while they are typically less expensive at the grocery store, they also have a center that is comprised of larger, more watery seeds.

While I prefer English cucumbers to the slicing cucumbers for this recipe – in a pinch you can use whatever the corner grocery store has fresh and handy in the vegetable bins.

How Long Does This Cucumber Tomato Salad Last?

This salad is meant to be enjoyed immediately and shouldn’t be made ahead of time. It’s okay to prep the vegetables but I don’t recommend dressing the salad or cutting the avocado until you are ready to serve it.

Unfortunately, the longer you wait to serve this Mediterranean cucumber salad and the more watery it will get. Best to serve it as soon as it’s mixed!

Other Delicious Salads You Might Like

Broccoli Salad with Honey Mustard Dressing

Cold cucumber sesame chicken salad

Detox Cleanse Salad (Vegan)

Japanese Coleslaw (コ-ルスロ- )

Did you like this cucumber tomato salad? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Creamy Cucumber Tomato Salad

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

A bright and refreshing cucumber tomato salad tossed in a creamy avocado and apple cider dressing!

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: Serves 2-4
• Category: Salad
• Cuisine: American / Greek

Ingredients

Salad:

• 2 cups English cucumber, seeded and sliced into half-moons
• 1 cup cherry tomatoes (about 24), sliced in half
• 1/4 cup red onion, sliced into thin half-moons
• 1/3 cup feta cheese, crumbled
• 1 avocado, peeled, pitted and chopped bite sized

Dressing:

• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon dried oregano
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Add all the ingredients for the dressing to a salad dressing shaker and shake well (or whisk the ingredients in a bowl). Set aside.
2. Peel English cucumber and slice in half lengthwise. Scoop out the seeds with a small spoon and slice into thin half-moons (or bite sized chunks if you prefer).
3. Transfer cucumber into a large bowl along with the cherry tomatoes, red onion and feta cheese.
4. Chop half the avocado into bite sized pieces and add it to the salad.
5. Mash the other half of the avocado in a small bowl and add it to the dressing. Shake dressing well and pour over the salad.
6. Season with salt and pepper and toss well until the cucumber and tomatoes are evenly coated. Serve.

Notes

This creamy cucumber tomato salad is best served immediately. You can store leftovers for up to a day in the fridge. No more.

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 6.2g
• Sodium: 188.1mg
• Fat: 27.6g
• Saturated Fat: 6.3g
• Unsaturated Fat: 3.4g
• Trans Fat: 0g
• Carbohydrates: 14.5g
• Fiber: 7g
• Protein: 5.5g
• Cholesterol: 13.4mg

Keywords: healthy, recipe, appetizer, side, gluten free, pot luck

Recipe Card powered by

Creamy Cucumber Tomato Salad
Pickled Plum.

This is a quick and easy salad made with coleslaw mix, crunchy ramen noodles, mandarin oranges, slivered almonds and nutty sesame seeds. Perfect for a potluck or as a side dish! Ready in 10 minutes from start to finish.

Strapped for time but still want something yummy to eat?

Try this ramen noodle coleslaw, I promise you won’t regret it!

If you are a fan of oriental salads, this recipe is right up your alley because the flavors are very similar- It’s nutty, salty, sweet, tangy… and crunchy and crispy…. The list goes on. It’s perfect!

It’s also cheap to make and doesn’t require more than 10 minutes of your time!

There are many different fun and tasty elements in this ramen noodle coleslaw recipe – and nothing goes to waste. Even the powered seasoning packet that comes with the instant ramen noodles gets mixed into the dressing to give it that unique oriental flavor we all love so much.

What’s the difference between an oriental salad and a ramen noodle coleslaw?

None.

One is a general term while the other is more specific.

An oriental salad usually consists of Mandarin oranges, nuts or seeds, carrots, leafy greens and something crunchy like wontons or dried ramen noodles (the curly ones such as Top Ramen and Maruchan). All the ingredients are tossed in a sweet and nutty dressing and sometimes topped with chicken or beef.

I’m calling my dish a ramen noodle coleslaw to be more specific about the type of oriental salad I have created. I could have equally named it a Chinese coleslaw, Asian salad, Asian cabbage salad, but decided to go with a more descriptive title.

Tasty Ingredients That Even Kids Will Love

What I love about oriental salads are how they come packed with so many different textures and flavors. There’s so much going on that every bite is fun to eat!

For this ramen noodle slaw, I’ve added one extra step to level up the nuttiness. I’ve toasted the slivered almonds and sesame seeds to bring out their natural taste and give them more crunch. There’s something about canned Mandarin oranges and the mix of nuts and seeds I find hard to resist. It’s such a complimentary flavor combination!

Ready in 10 minutes from start to finish

The reason why this ramen slaw takes little time to make is because I’m using pre-shredded coleslaw. I’m usually not big on buying pre-made or canned goods but I always make an exception for this Asian salad. I’ve made it both ways, with fresh ingredients and with pre-cut and canned ingredients, and didn’t notice a big difference.

Easy Dish Idea For Potluck and Barbecue

This is a fun salad to bring to a potluck because it’s coleslaw recipe with a twist!

What’s also great is you can make it on the spot since no chopping is required. Just toast your almonds and sesame seeds before heading to your potluck or barbecue and once you’re there, throw everything into a bowl, toss and serve!

The dried ramen noodles will stay crunchy for about 30 minutes.

Playing around with different ingredients

This is a super versatile recipe that can be as simple or as complicated as you want it to be.

As I previously mentioned, there are no specific recipe for making an oriental salad. So you can make it healthier by swapping cabbage for kale, adding dried fruits like cranberries, or topping it with grilled tofu. The options truly are endless!

Tasty Oriental Dressing

Again, there are many different recipes to make oriental dressing. Some of them are creamy and others are oil based like a vinaigrette, which is the one I have for my recipe.

I’m using a mix of vegetable, sesame oil, rice vinegar, sugar and soy sauce. Pretty much the classic list of ingredients to make a Japanese vinaigrette. I love the mix of tangy, sweet and nutty and I think it pairs beautifully with the cabbage, Mandarin oranges and crunchy ramen noodles.

I always make extra and keep it in the fridge since I use it for more than just a ramen slaw. I’ll pour over fresh tomatoes, zoodles, silken tofu, etc…

Ramen Noodle Coleslaw Shelf Life

This ramen noodle coleslaw is best eaten fresh because of the dried ramen noodles. Once they start to absorb liquid and expand, they will become mushy. If you’re not making this for a party, I suggest serving the salad without the dried ramen tossed in. Then once the salad is divided into servings, top each plate or bowl with the dried ramen.

This way, if you have leftover salad, you can keep it in the fridge and won’t have to deal with mushy bits when you eat it later.

This Asian ramen salad makes enough for four people when served as a side, or can be turned into a main dish for two people. If you are very hungry, I recommend topping this oriental salad with chicken or salmon. You’ll be feeling full and satisfied!

Other yummy recipes using ramen noodles:

• Miso ramen
• Ramen noodle salad
• Shoyu ramen (soy sauce)
• Spicy miso tsukemen (dipping noodles)
• Vegan tantanmen

Did you like this Ramen Noodle Coleslaw Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!

Ramen Noodle Coleslaw Recipe

Print Recipe

★★★★★

5 from 3 reviews

This is a quick and easy ramen noodle coleslaw recipe using dried ramen noodles, canned mandarin oranges and toasted almonds. Delicious!

• Author: Caroline Phelps
• Prep Time: 7 minutes
• Cook Time: 3 minutes
• Total Time: 10 minutes
• Yield: 4 people
• Category: Salads
• Cuisine: Asian

Ingredients

• One 14 ounce package coleslaw mix
• 3 ounces package instant ramen noodles (spicy chicken or vegetable flavor (I’m using Top Ramen))
• 3 stalks scallions (finely chopped)
• 2 tablespoons sesame seeds
• 1/2 cup sliced almonds
• 11 ounces can mandarin oranges (drained)
• For the dressing :
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

1. Put all the ingredients for the dressing in a bowl and whisk until dressing has emulsified. Set aside.
2. In a smal pan over low medium heat, toast sesame seeds and sliced almonds for a couple of minutes until they turn golden brown. Transfer to a plate and let cool to room temperature.
3. Put coleslaw mix, mandarin oranges, scallions, almonds and sesame seeds in a bowl and break ramen noodles on top using your fingers. Pour dressing over and toss until the salad is well coated.
4. Serve immediately.

Notes

Kassandra (blog reader and homechef) recommends making no more than two days worth at a time, or the noodles will go soggy.

This Ramen Noodle Coleslaw Recipe Is:
Very low in cholesterol
High in vitamin C

Nutrition

• Serving Size:
• Calories: 324
• Sugar: 14.2 g
• Sodium: 703.4 mg
• Fat: 18.6 g
• Saturated Fat: 4.5 g
• Carbohydrates: 35.2 g
• Fiber: 6.7 g
• Protein: 8.1 g
• Cholesterol: 5.3 mg

Keywords: recipe, appetizer, side dish, backyard barbecue, pot luck

Recipe Card powered by

Ramen Noodle Coleslaw
Pickled Plum.

I’m not afraid to say it – This is THE BEST Asian salmon salad I’ve ever had! There’s nothing boring about this wholesome, filling and refreshing meal. The flavors are perfectly balanced – sweet, salty, nutty, refreshing, amazing. I feel re-energized just thinking about it! 

Warm Asian Salmon Salad

As far as wholesome salad recipes go, this may just be at the top of my list.

The combination of moist and tender salmon, sweet mandarin oranges, nutty shaved almonds, and buttery edamame, made the perfect symphony of flavors. Paired with a ginger soy dressing that needed no added seasoning, it’s perfection on a plate!

Warm Asian Salmon Salad Ingredients

• Salmon Fillet: I’m using boneless, skinless salmon but feel free to use any type of salmon for this recipe. For the best salmon – trust me when I say that it’s worth spending a little extra on good fish – look for wild caught salmon from either the US or Canada.
• Oil: Use a neutral oil such as vegetable, grapeseed, or organic canola oil.
• Rice: You can use any type of rice for this recipe, except short grain or medium grain Japanese rice, because it’s too sticky. My favorite is brown rice or whole grain rice.
• Almonds: While almonds offer a nutty flavor, they also add a slight crunch to your dish that’s both satisfying and delicious. You can use shaved or chopped almonds.
• Onion: Red onions add some color to the salad and tend to be a little spicier than the white or yellow kind.
• Edamame: I love the buttery, sweet, and nutty taste of edamame beans! And I also love that they are a power food packed with vitamins and nutrients.
• Spinach: You can use regular or baby spinach but I personally prefer baby spinach because the leaves tend to be more tender.
• Mandarin oranges: Canned mandarin oranges are sort of the go-to citrus when it comes to adding fruit to an Asian salad. But feel free to use fresh mandarin oranges if you happen to have some.

Salmon Marinade Ingredients

• Garlic: One small clove is enough to add a sweet and pungent element to the dressing. Make sure it’s properly minced – the finer the chop, the better – so the flavor is properly spread throughout the marinade.
• Ginger: The ginger should also be finely chopped to infuse the right amount of spiciness.
• Honey: I like to add a little honey for sweetness and hint of floral. You can use pure maple syrup as well.
• Soy sauce: Use a Japanese soy sauce such as Kikkoman or Yamasa. The reason being that Japanese soy sauces are milder and have more depth of flavor than other types.
• Oyster sauce: The only oyster I use is made by Lee Kum Kee. This is the only I find that actually tastes pungent. Other oyster sauces are too sweet and lack depth of flavor.

Homemade Salad Dressing Ingredients

• Sesame oil: There’s nothing quite like sesame oil to add that element of nuttiness that Asian food is well known for. And when it comes to salad, toasted sesame oil is the way to go as it has an even more intense flavor. However, it shouldn’t be used for cooking as it has a lower smoke point than regular sesame oil.
• Sesame seeds: I use a mix of both black and white sesame seeds for esthetic purpose only. They actually taste the same.
• Rice vinegar: I use plain rice vinegar or kurozu, which is a Japanese amber vinegar that can be found in Japanese supermarkets. Kurozu is milder, less acidic, with a hint of sweetness, and has become my favorite vinegar to use in salads.
• Sugar: A little sugar helps to balance the salty, umami, and savoriness of the dressing.
• Soy sauce: Again, I recommend using a Japanese soy sauce for the same reasons stated above.
• Salt and pepper: I always do a taste test before adding salt and pepper to any dishes, which is why I never put specific measurements for them.

How to Make This Warm Asian Salmon Salad

1. Gather all of your ingredients and cooking tools.
2. Begin by making the salad dressing by mixing all of the ingredients in a bowl. Set it aside.
3. Cut the salmon into bite size cubes and place them in a storage container or bag. Pour marinade into the container or bag (if using a bag, let the air out and seal it). Gently massage the marinade on the bite-size pieces of salmon to coat them evenly and refrigerate for at least 30 minutes. The longer you marinate the salmon, the more flavorful and tender it will become.
4. In a pan over medium heat, add the vegetable oil and when the oil is hot, fry the salmon. Pan fry for 4-5 minutes, until the salmon is cooked through. Transfer to a plate and set aside.
5. In a large bowl, add the cooked rice, almonds, red onions, edamame and spinach. Toss and divide among two shallow bowls.
6. Place salmon fillets, mandarin oranges, and 1 to 2 tablespoons of the salad dressing. Serve.

Ingredient Variations

As mentioned above, sometimes not every ingredient in a dish is going to call your name. It’s normal for us to be drawn to certain flavor profiles more than others. Here are a handful of ingredients that other warm asian salmon salad recipes also use, should you want to swap one ingredient for another:

• Green onions
• Olive oil
• Fish sauce
• Lime juice
• Sesame ginger dressing
• English cucumber
• Red cabbage

Can I use canned salmon?

Yes, if:

• You like canned salmon and don’t mind foregoing the flavors of a yummy garlic and ginger soy marinade.
• You are in a time crunch or are exhausted and just want to eat something healthy, quickly.

No, if:

• You want the full flavored dish in all its glory, and the melt-in-your-mouth texture of the salmon.
• You have time to marinade your salmon before going to work.

Prepping Ahead of Time

You can prep most of this recipe ahead of time. Here’s how:

• Make the salad dressing. It will keep refrigerated for up to two weeks.
• Make the salmon marinade the night before but do not marinate the salmon until the next day (before going to work is okay).
• Make the rice salad a day or two ahead (without the dressing and mandarin oranges added).

Cooking with Salmon

There are many different ways to cook salmon but the result should always be the same; a piece that’s flaky, tender and moist.

Here are three ways you can cook this marinated salmon for best results.

Pan Fry

Although all three methods mentioned are easy to follow, this one is the quickest. All you need is a pan and a little oil. When the oil is hot, add the salmon pieces and pan fry for 4-5 minutes.

I recommend taking the salmon out of the pan 1 minute short of fully cooked since the residual heat will keep the pieces cooking for longer. This way you’ll end up with perfectly moist and tender pieces.

Grill

I so wish I could grill! Unfortunately, I live on the third floor of a brownstone in Brooklyn so right now I can only dream about it.

But to those of you who have a grill, I envy you! This means you can infuse an extra layer of smoky goodness to your fish. Sexy.

Instead of chopping the salmon fillet into bite size pieces, leave it whole and marinate it that way. It will be easier to handle.

Now heat your grill to medium high. Here’s a quick way to test the temperature of your grill; place a hand about an inch above the cooking grate. If you can keep it there for 3-4 seconds, it means the temperature is medium high.

Lay the salmon fillet over a piece of aluminum foil and pierce holes (one for every inch) throughout. Transfer to the grill, cover and leave for 10-15 minutes. Test the doneness – it may need longer if it’s thicker than 1 inch.

The same goes here – pull the salmon off the grill a minute or so before it’s fully cooked. Let it sit for a couple of minutes before serving.

Roast

Preheat the oven to 400ºF. Place salmon on a parchment paper-lined baking sheet. Roast for 12-15 minutes.

Alternatively you can broil the salmon by placing it right under the broiler, top rack, about 3 inches away. You will need to keep an eye on the fish at all times since it could quickly burn! Check your fish after 3 minutes. If it needs longer, leave it for an extra 1-2 minutes.

Other salmon recipes you might like

Salmon with Black Bean Glaze

The Best Salmon Croquettes

Japanese Salted Salmon (Shiozake)

Ginger Garlic Air Fryer Salmon

Did you like this warm Asian salmon salad? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Warm Asian Salmon Salad

Print Recipe

★★★★

4 from 2 reviews

This is a bright and refreshing warm salmon salad dressing in an Asian dressing that’s both sweet and tangy.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Yield: 2 people
• Category: Salad
• Method: Pan frying
• Cuisine: Asian

Ingredients

Units USM

• 1/2 pound boneless skinless salmon fillet
• 1 tablespoon vegetable oil
• 1 1/2 cup cooked whole grain rice, brown rice or long grain rice
• 1/4 cup shaved almonds
• 3 tablespoons red onion (finely chopped)
• 1/3 cup shelled edamame
• 1/2 heaping cup baby spinach (shredded)
• 1/2 cup canned mandarin oranges (drained)

Salmon marinade:

• 1 clove garlic (grated)
• 1 tablespoon freshly grated ginger
• 1 teaspoon honey
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce

Salad dressing:

• 2 tablespoons toasted sesame oil
• 1 tablespoon sesame seeds (I use a mix a black and white sesame seeds)
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon granulated sugar
• 3 tablespoons soy sauce
• salt and pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk all the ingredients for the salad dressing and set aside.
2. In a bowl, whisk all the ingredients for the salmon marinade and set aside.
3. Cut salmon into bite size cubes and add to a sealable sandwich bag or shallow bowl. Pour marinade into the bag, let the air out and seal. Gently massage the marinade on the salmon cubes to coat them evenly. Refrigerate for at least 30 minutes.
4. In a pan over medium heat, add vegetable oil and when the oil is hot, add salmon cubes. Pan fry for 4-5 minutes, until salmon is cooked through. Transfer to a plate and set aside.
5. In a large bowl, add rice, almonds, red onions, edamame and spinach. Toss and divide among two shallow bowls.
6. Top with salmon, mandarin oranges and 1-2 tablespoons of salad dressing. Serve.

Notes

You can make the dressing ahead of time and keep it refrigerated up to 2 weeks.

You can also make the rice salad (without the dressing, salmon or mandarin included) 1 or 2 days before serving, stored it in the fridge.

Nutrition

• Serving Size:
• Calories: 635
• Sugar: 14.9 g
• Sodium: 1470.4 mg
• Fat: 32.2 g
• Saturated Fat: 4.9 g
• Carbohydrates: 51.5 g
• Fiber: 6.6 g
• Protein: 39.8 g
• Cholesterol: 61.4 mg

Keywords: recipe, rice salad, fish, seafood, healthy

Recipe Card powered by

Warm Asian Salmon Salad
Pickled Plum.