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    Asian Salads: 72 Inspired Recipes from Vietnam, China, Korea, Thailand and India
    Asian Salads: 72 Inspired Recipes from Vietnam, China, Korea, Thailand and India
    Asian Salads: 72 Inspired Recipes from Vietnam, China, Korea, Thailand and India
    Ebook270 pages1 hour

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

    By Maki Watanabe

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    About this ebook

    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!
    LanguageEnglish
    PublisherTuttle Publishing
    Release dateJun 25, 2019
    ISBN9781462920839
    Asian Salads: 72 Inspired Recipes from Vietnam, China, Korea, Thailand and India

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      Book preview

      Asian Salads - Maki Watanabe

      Asian Salads

      72 Inspired Recipes from Vietnam, China, Korea, Thailand and India

      MAKI WATANABE

      Contents

      My Life-long Passion for Asian Salads

      Asian Seasonings and Pantry Items

      Basic Asian Cooking Terms

      Asian Herb Heaven

      Drinks to Enjoy with Asian Salads

      Hearty Salads with Rice or Noodles

      Kitchen and Tableware From Around Asia

      VERSATILE ASIAN DRESSINGS

      Vietnamese Nuoc Mam Dressing

      Thai Nam Pla Dressing

      Indian Yogurt Dressing

      Chinese Szechuan Pepper Dressing

      Chinese Five Spice Dressing

      Korean Gochujang Dressing

      Chapter 1

      MARINATED AND PICKLED SALADS

      Marinated Turnip and Tomato Salad (China)

      Marinated Bean Sprouts with Black Vinegar Dressing (China)

      Spicy Marinated Tomatoes (Korea)

      Spicy Pickled Napa Cabbage and Baby Carrots (China)

      Pickled Daikon Radish and Carrot Salad (Vietnam)

      Marinated Cucumber with Garlic and Nuoc Mam (Vietnam)

      Salted Napa Cabbage with Coriander and Chili Oil (China)

      Dried Tofu and Seaweed Salad with Black Vinegar (China)

      Sweet Pickled Red Onions (Thailand)

      Pickled Chickpeas and Kidney Beans (India)

      Chapter 2

      LIGHT AND REFRESHING SALADS

      Korean Perilla and Zha Cai Salad (Korea)

      Lettuce and Korean Nori Seaweed Salad (Korea)

      Tomato and Bean Sprouts with Vietnamese Dressing (Vietnam)

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

      Cucumber Salad with Yogurt & Garlic Dressing (India)

      Tomato, Cucumber and Onion Salad (India)

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

      Steamed Eggplant with Szechuan Pepper Dressing (China)

      Century Egg Salad with Tomato and Celery (China)

      Cloud Ear Mushroom and Cucumber Salad (China)

      Yam and Lotus Root Salad (Korea)

      Green Papaya Salad (Thailand)

      Chapter 3

      SEAFOOD SALADS

      Shrimp and Chicken Spring Rolls (Vietnam)

      Squid and Celery Salad with Spicy Thai Dressing (Thailand)

      Lemongrass and Seafood Salad (Thailand)

      Shrimp and Cucumber with Spicy Cashews (Thailand)

      Mackerel Salad with Peanut Dressing (Thailand)

      Korean White Fish Carpaccio (Korea)

      Clam, Dill and Fried Omelette Salad (Vietnam)

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

      Jellyfish and Cucumber Salad (Vietnam)

      Lotus Root and Shrimp with Vietnamese Dressing (Vietnam)

      Chapter 4

      SALADS WITH MEAT AND CHICKEN

      Crispy Pork and Watercress Salad (Vietnam)

      Spicy Coconut Chicken with Lemongrass and Coriander (Thailand)

      Chicken and Shrimp Glass Noodle Salad (Thailand)

      Chicken Salad with Chrysanthemum Greens and Peanuts (Thailand)

      Chicken & Green Onions with Spicy Sesame Dressing (China)

      Oven-baked Tandoori Chicken Salad (India)

      Crispy Vietnamese Pancakes (Vietnam)

      Thai Crispy Pork Salad (Thailand)

      Thai Beef Salad (Thailand)

      Korean Beef Tongue and Green Onion Salad (Korea)

      Spicy Korean Salad with Boiled Pork and Perilla (Korea)

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

      Beef and Avocado Thai Salad (Thailand)

      Chapter 5

      SALADS WITH FRITTERS, SPRING ROLLS AND OTHER FRIED SNACKS

      Fish Fritter Salad (Thailand)

      Fried Green Banana Salad with Thai Basil (Thailand)

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

      Loose Leaf Lettuce Salad with Vegetarian Samosas (India)

      Fried Spring Rolls with Fresh Herbs (Thailand)

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

      Glass Noodle Salad with Crispy Shrimp Rolls (Vietnam)

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

      Lemongrass Meatballs with Lettuce and Shiso (Thailand)

      Fried Bell Pepper Salad with Lemongrass Dressing (Thailand)

      Fried Eggplant in Ginger and Black Vinegar Dressing (China)

      Fried Green Beans with Five Spice Dressing (China)

      Fried Scallops, Kabocha Squash and Green Onions (Korea)

      Chapter 6

      STIR-FRIED SALADS AND VEGETABLES

      Pork, Kimchi and Leek Salad (Korea)

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

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

      Stir-fried Green Asparagus and Lily Bulbs (China)

      Quick & Spicy Stir-fried Greens (Vietnam)

      Stir-fried Chicken with Thai Basil (Thailand)

      Cauliflower and Potato Sabji with Parsley (India)

      Vegetable-packed Stir-fried Glass Noodles (Korea)

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

      Stir-fried King Oyster Mushrooms with Cabbage (Thailand)

      Grilled Eggplant and Chicken Salad (Thailand)

      Fried Tofu and Bean Sprout Stir-fry (Thailand)

      Stir-fried Broccolini with Ginger (China)

      Stir-fried Tatsoi with Black Bean Sauce (China)

      MY LIFE-LONG PASSION FOR ASIAN SALADS

      Whenever I visit Vietnam, Thailand, China, India and other countries around Asia, I am always surprised at the abundance of vegetable dishes. I find dishes that are full of herbs, or encounter vegetables that I have never eaten before. Sometimes the vegetables are briefly boiled and then dressed, quickly stir-fried, or speedily deep-fried; each cooking method is so simple, yet they yield so many variations. I am convinced that one of the reasons I’m so enamored with various Asian cuisines is because they allow me to eat so many vegetables!

      In this book, I will introduce you to salads from various Asian countries. As I put these recipes to paper and reminisce about all of the Asian vegetable dishes I have eaten, I am once again reminded that Asia is truly a vegetable utopia! With that as my inspiration, I developed this collection of recipes using the strongly flavored vegetables I’ve encountered that I have come to love, as well as more familiar vegetables from my home country of Japan and other ingredients that are used in the Asian countries I cover in this book, along with the seasonings and cooking methods typically used there.

      From simple vegetable-only recipes that are perfect as side dishes or for eating with an alcoholic beverage, to filling main dish salads containing meat or fish, all the recipes in this book are very easy to make. On Page 15, I give recipes for some versatile dressings that effortlessly bring the flavors of each country’s cuisine to any salad. I hope you’ll use them to enjoy the tastes of these countries as part of your everyday meals.

      Regardless of your status as a world traveler, this book will help you explore and enjoy the tastes and aromas from across Asia.

      —Maki Watanabe

      This book includes salads from these countries

      INDIA

      Official Name: India

      Capital City: New Delhi

      Currency: Indian Rupee (INR)

      Time Difference: 10½ hours ahead of New York, NY (EST)

      CHINA

      Official Name: People’s Republic of China

      Capital City: Beijing

      Currency: Yuan (CNY)

      Time Difference: Beijing (CST) is 13 hours ahead of New York, NY (EST)

      VIETNAM

      Official Name: Socialist Republic of Vietnam

      Capital City: Hanoi

      Currency: Vietnamese Dong (VND)

      Time Difference: 12 hours ahead of New York, NY (EST)

      THAILAND

      Official Name: Kingdom of Thailand

      Capital City: Bangkok

      Currency: Thai Baht (THB)

      Time Difference: 12 hours ahead of New York, NY (EST)

      KOREA

      Official Name: Republic of Korea

      Capital City: Seoul

      Currency: Korean Won (KRW)

      Time Difference: 14 hours ahead of New York, NY (EST)

      Asian Seasonings and Pantry Items

      Here are some of the seasonings, spices and pantry items from various Asian cuisines that are used in this book. You can buy these ingredients at Asian grocery stores, stores dedicated to the cuisine of each country and online.

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