Healthy Asian Salads You Can Make in 10 Minutes

Sometimes, a meal isn’t complete without a side dish. An easy way to round out a meal is to make a refreshing salad. Save the caesar salad for next time and explore dishes from the other side of the world!

We’re going around East Asia and we’ll be creating Asian salads inspired by some of the countries’ cuisine. We’ll be making kimchi salad from Korea, a refreshing spinach salad from Japan, and crunchy cucumber salad from China.

Watch the video below for the step-by-step tutorial for these Asian salads. Scroll down for the complete recipe.


Japanese Spinach Salad

  • 1 tsp kosher salt
  • 1/4 cup sesame seeds
  • 300g of spinach (with stems)
  • 1 tbsp soy sauce
  • 1/2 tsp sake
  • 1/2 tsp mirin
  1. Boil some water with salt and add fresh spinach. Boil until it starts to wilt, quickly submerge in an ice bath. Squeeze out excess water
  2. Heat up a pan and toast sesame seeds until they start to brown. Grind with a mortar and pestle until it turns into powder. Add soy sauce, sake, and mirin. Stir until combined.
  3. In a bowl, combine spinach and dressing. Mix until spinach is coated with the dressing.


Chinese Cucumber Salad

  • 3 cucumbers, quartered
  • 1 tsp salt
  • 1 tsp sugar
  • 2 cloves of garlic, minced
  • 1 tsp lao gan ma
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp soy sauce
  • 1 tsp olive oil
  • 1 tsp sesame seeds
  • bunch of fresh coriander
  1. Cut cucumbers in quarters, around 3 inches in length. Remove seeds.
  2. In a colander, combine cucumbers with salt and sugar. Press with a weight and leave in the fridge for at least 30 minutes.
  3. To make the dressing, combine minced cucumber, crushed lao gan ma, sugar, sesame oil, rice vinegar, soy sauce, and olive oil. Adjust to taste.
  4. Shake off excess water from cucumber. Combine with the dressing and garnish with sesame seeds and fresh coriander.


Kimchi Salad

  • 2 cloves of garlic, minced
  • 1/2 large white onion, thinly sliced
  • bunch of lettuce
  • spring onions, thinly sliced lengthwise
  • 1 tsp sugar
  • 1/2 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tbsp rice vinegar
  • 2-3 tbsp Korean red pepper flakes
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  1. In a bowl, mix garlic, sugar, soy sauce, fish sauce, and rice vinegar. Add Korean red pepper flakes according to your heat tolerance. Mix well.
  2. Add in white onions, spring onions, and lettuce. Mix thoroughly before adding sesame oil and sesame seeds.
  3. Serve and garnish with sesame seeds.



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