Asian Salads: 72 Inspired Recipes from Vietnam, China, Korea, Thailand and India

by Maki Watanabe

Overview

Asian Salads shows you how to prepare the amazing variety of delicious Asian vegetables, herbs, and seasonings found in your local supermarket, farmers market, and world food market. It presents 72 recipes that will excite and awaken your palate—and open up new food horizons!

Dozens of fragrant herbs like cilantro, Thai basil, and lemongrass are combined with delicious fresh Asian vegetables like Napa cabbage, spicy kimchi, daikon, and many more!

These healthy recipes are simple and very easy to prepare—based on classic dishes found in Vietnam, Thailand, India, China and Korea. Many of the salads have meat or seafood options, and are perfect as side dishes or as complete and satisfying one-dish meals! Easy step-by-step instructions and photos provide shortcuts and substitutes to save you time.

Delicious salad recipes include:

• Marinated Bean Sprouts with Black Vinegar Dressing
• Cucumber Salad with Yogurt & Garlic Dressing
• Korean White Fish Carpaccio
• Crispy Pork with Watercress Salad
• Pork, Kimchi and Leek Salad
• Multiple homemade salad dressings and vinaigrettes

Simple enough for everyday meals and interesting enough for special occasions, you can't go wrong with these delicious Asian recipes!

Product Details

ISBN-13:	9780804851039
Publisher:	Tuttle Publishing
Publication date:	06/25/2019
Pages:	96
Product dimensions:	7.40(w) x 9.60(h) x 0.40(d)

About the Author

Maki Watanabe is recognized for her easy-to-understand recipes and her innovative combinations of ingredients and seasonings. She is active in the natural lifestyle community in a variety of ways, including her collaboration with SHOP to produce original kitchen utensils and clothing, as well as in magazines and books, advertisements, and on television. She has written many books in Japanese, including her two-time "Recipe Book Award" winner, Daily Side Salads.

Table of Contents

My Life-long Passion for Asian Salads 04

Asian Seasonings and Pantry Items 06

Basic Asian Cooking Terms 07

Asian Herb Heaven 08

Drinks to Enjoy with Asian Salads 10

Hearty Salads with Rice or Noodles 12

Kitchen and Tableware From Around Asia 14

Versatile Asian Dressings

Vietnamese Nuoc Mam Dressing 15

Thai Nam Pla Dressing 15

Indian Yogurt Dressing 15

Chinese Szechuan Pepper Dressing 15

Chinese Five Spice Dressing 15

Korean Gochujang Dressing 15

Chapter 1 Marinated and Pickled Salads

Marinated Turnip and Tomato Salad (China) 17

Marinated Bean Sprouts with Black Vinegar Dressing (China) 17

Spicy Marinated Tomatoes (Korea) 18

Spicy Pickled Napa Cabbage and Baby Carrots (China) 20

Pickled Daikon Radish and Carrot Salad (Vietnam) 22

Marinated Cucumber with Garlic and Nuoc Mam (Vietnam) 23

Salted Napa Cabbage with Coriander and Chili Oil (China) 24

Dried Tofu and Seaweed Salad with Black Vinegar (China) 25

Sweet Pickled Red Onions (Thailand) 26

Pickled Chickpeas and Kidney Beans (India) 27

Chapter 2 Light and Refreshing Salads

Korean Perilla and Zha Cai Salad (Korea) 29

Lettuce and Korean Nori Seaweed Salad (Korea) 29

Tomato and Bean Sprouts with Vietnamese Dressing (Vietnam) 30

Coriander and Water Spinach with Lime and Nuoc Mam Dressing (Vietnam) 31

Cucumber Salad with Yogurt & Garlic Dressing (India) 32

Tomato, Cucumber and Onion Salad (India) 33

Shredded Potato and Red Bell Pepper with Black Vinegar (China) 34

Steamed Eggplant with Szechuan Pepper Dressing (China) 35

Century Egg Salad with Tomato and Celery (China) 36

Cloud Ear Mushroom and Cucumber Salad (China) 37

Yam and Lotus Root Salad (Korea) 38

Green Papaya Salad (Thailand) 39

Chapter 3 Seafood Salads

Shrimp and Chicken Spring Rolls (Vietnam) 41

Squid and Celery Salad with Spicy Thai Dressing (Thailand) 42

Lemongrass and Seafood Salad (Thailand) 43

Shrimp and Cucumber with Spicy Cashews (Thailand) 44

Mackerel Salad with Peanut Dressing (Thailand) 45

Korean White Fish Carpaccio (Korea) 46

Clam, Dill and Fried Omelette Salad (Vietnam) 48

Stir-fried Celery and Crabmeat with Shaoxing Wine (China) 49

Jellyfish and Cucumber Salad (Vietnam) 50

Lotus Root and Shrimp with Vietnamese Dressing (Vietnam) 51

Chapter 4 Salads with Meat and Chicken

Crispy Pork and Watercress Salad (Vietnam) 53

Spicy Coconut Chicken with Lemongrass and Coriander (Thailand) 53

Chicken and Shrimp Glass Noodle Salad (Thailand) 54

Chicken Salad with Chrysanthemum Greens and Peanuts (Thailand) 56

Chicken & Green Onions with Spicy Sesame Dressing (China) 57

Oven-baked Tandoori Chicken Salad (India) 58

Crispy Vietnamese Pancakes (Vietnam) 59

Thai Crispy Pork Salad (Thailand) 60

Thai Beef Salad (Thailand) 61

Korean Beef Tongue and Green Onion Salad (Korea) 62

Spicy Korean Salad with Boiled Pork and Perilla (Korea) 63

Spicy Salad with Pork, Mint Leaves and Red Cabbage (Thailand) 64

Beef and Avocado Thai Salad (Thailand) 65

Chapter 5 Salads with Fritters, Spring Rolls and Other Fried Snacks

Fish Fritter Salad (Thailand) 67

Fried Green Banana Salad with Thai Basil (Thailand) 67

Vietnamese-style Fried Fish Cake and Herb Salad (Vietnam) 68

Loose Leaf Lettuce Salad with Vegetarian Samosas (India) 70

Fried Spring Rolls with Fresh Herbs (Thailand) 72

Fried Fish Nuggets with Carrot and Onion Chili Sauce (China) 73

Glass Noodle Salad with Crispy Shrimp Rolls (Vietnam) 74

Pea Shoot Salad with Shrimp and Ginger Spring Rolls (China) 76

Lemongrass Meatballs with Lettuce and Shiso (Thailand) 77

Fried Bell Pepper Salad with Lemongrass Dressing (Thailand) 78

Fried Eggplant in Ginger and Black Vinegar Dressing (China) 79

Fried Green Beans with Five Spice Dressing (China) 80

Fried Scallops, Kabocha Squash and Green Onions (Korea) 81

Chapter 6 Stir-Fried Salads and Vegetables

Pork, Kimchi and Leek Salad (Korea) 83

Quick Stir-fry with Pea Shoots and Fried Tofu (China) 83

Sweet & Salty Pork and Water Spinach Stir-fry (China) 84

Stir-fried Green Asparagus and Lily Bulbs (China) 86

Quick & Spicy Stir-fried Greens (Vietnam) 88

Stir-fried Chicken with Thai Basil (Thailand) 88

Cauliflower and Potato Sabji with Parsley (India) 89

Vegetable-packed Stir-fried Glass Noodles (Korea) 90

Stir-fried Chicken with Bamboo Shoots and Ginger (China) 91

Stir-fried King Oyster Mushrooms with Cabbage (Thailand) 92

Grilled Eggplant and Chicken Salad (Thailand) 93

Fried Tofu and Bean Sprout Stir-fry (Thailand) 94

Stir-fried Broccolini with Ginger (China) 95

Stir-fried Tatsoi with Black Bean Sauce (China) 95

Editorial Reviews

10/07/2019

Japanese author Watanabe (Daily Side Salads) combines recipes from across the Asian continent in this inventive paean to the humble salad. Organized around six fundamental dressings (based on Vietnamese fish sauce, Korean gochujang, Chinese Szechuan pepper, and other ingredients), the recipes are mostly succinct and feature short and easily accessible ingredient lists. Watanabe is charming when she describes her “light and refreshing” Cloud Ear Mushroom and Cucumber Salad, sharp with ginger and Chinese black vinegar, or a fried banana salad with Thai basil (“so addictive!”). There is a freewheeling definition of salads here, such as her omelet with clams made into a salad with just a few springs of dill, or a mackerel salad with peanut sauce tossed with bean sprouts and a cup of mint leaves. Meat-centered salads include a Korean beef tongue with green onions, and spicy pork with mint leaves and red cabbage. A chapter on “Salads with Fritters, Spring Rolls and Other Fried Snacks,” includes Thai meatballs with lettuce and shiso, and a salad of Vietnamese fried fish cakes. Watanabe packs lots of refreshing flavors into an array of doable recipes. (June)

Publishers Weekly

"Many of the salads are exceptionally simple productions, yet filled with flavor. The color photos that accompany each provide mouth-watering attraction, enhancing a collection that's highly recommended for any Asian food or salad cook." — Midwest Book Review/Donovan's Bookshelf

"This book is a great pick for those interested in trying a variety of salad and vegetable-based recipes. There is a nice mixture of light salads along with more intricate ones filling enough to be a main course. Some take as little as 5 minutes to prepare, with no cooking required, while a few others involve more complicated techniques." — Tara's Multicultural Table

"The book, as the title explains, is filled with 72 different salad recipes from the countries of Vietnam, Korea, Thailand, and India. The salads run the gamut from marinated and pickled salads to salads with meat or seafood. I set out to try a variety of recipes from the book, and all were delicious…Grab a copy of the book and jump on the salad train with me!" — La Fuji Mama blog

"What makes these recipes so inviting to try is their simplicity in preparation. What with all the shortcut and substitute tips given in the instructions, it would be difficult to go wrong…It is something that will not overwhelm neophyte cooks nor bore seasoned ones. The author's passion for Asian salads shines through in every page and that is something every reader can start on." — Ambos Mundos Family Food blog

"Asian Salads would make a great holiday gift for anyone that enjoys salad as well as those who enjoy entertaining, want to change up their menu or are trying to eat a little healthier." — From Val's Kitchen blog

"This is the best cookbook that focuses on salads that I've ever seen. The key is that it's (1) authentically Asian and (2) has a broad concept of what constitutes a salad…The photos for each recipe are gorgeous! Plus, the numerous sidebars with "hand-written" tips, photos, and engaging explanations make it a fascinating and fun book just to read through. And the recipes, while often very simple, are also simply amazing!" — Foods4.us blog

"…Maki Watanabe has done a wonderful service explaining 72 varied recipes...with plenty of options for vegetarians, pescatarians, and omnivores." — Culinaire Magazine

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