Last updated on February 21, 2025
When we first started cooking together, salads weren’t exactly on Matthew’s radar. “Who wants to eat leaves?” he’d tease, with a smirk that almost dared me to prove him wrong.
And I’ll admit, I wasn’t a salad enthusiast either. But then one fateful summer day, we found ourselves at a little café that served a Thai Green Papaya Salad.
It wasn’t just a salad—it was a revelation. Crunchy, tangy, and bursting with flavor, it redefined everything we thought salads could be.
We came home inspired, determined to bring that excitement into our kitchen.
Slowly but surely, we discovered the magic of Asian-inspired salads—the kind that combine vibrant ingredients, bold dressings, and textures that make each bite a delight.
Matthew, the self-proclaimed salad skeptic, became the biggest fan of all (though he still insists the crispy toppings are the best part).
Salads can be so much more than a side dish or an afterthought. They can be vibrant meals that make your taste buds sing, perfect for weeknight dinners or impressing guests.
These 14 recipes showcase the best of what Asian-inspired salads have to offer, and trust us, you’re going to LOVE every single one.
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[1] Thai Green Papaya Salad (Som Tam)
This iconic Thai salad is everything a salad should be: bold, refreshing, and full of layers. The shredded green papaya acts like a crunchy sponge, soaking up the tangy lime juice, salty fish sauce, and subtle sweetness of palm sugar.
The chilies add just the right amount of heat, while the roasted peanuts bring a nutty crunch that ties everything together.
Matthew says the roasted peanuts on top are the best part (but honestly, the whole thing is magic). It’s the kind of dish that disappears faster than you’d expect—especially when served alongside grilled meats or as a light appetizer.
Serves: 4
Ingredients:
- 1 green papaya, shredded
- 2 garlic cloves, minced
- 1-2 bird’s eye chilies, finely chopped
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar
- 2 cherry tomatoes, halved
- 2 tbsp roasted peanuts
Instructions:
- Mix garlic, chilies, fish sauce, lime juice, and palm sugar in a bowl until the sugar dissolves.
NOTE: Adjust the amount of chilies based on how spicy you want it. Start small—you can always add more! - In a large mixing bowl, toss the shredded papaya and halved cherry tomatoes with the dressing, ensuring every piece is coated.
- Transfer to a serving plate, sprinkle roasted peanuts generously on top, and serve immediately.
Pro Tip: This salad is best enjoyed fresh, as the papaya will lose its crunch if left to sit for too long. Pair it with sticky rice for a more traditional Thai meal or enjoy it as a vibrant side dish to grilled chicken or fish.
[2] Vietnamese Noodle Salad (Bún Chả)
Herby, tangy, and satisfying, this noodle salad is like sunshine in a bowl. Rice vermicelli noodles bring a light, chewy base, while the mix of fresh herbs, crisp cucumber, and sweet carrots adds a refreshing crunch.
Topped with savory grilled pork patties or shrimp and finished with the zesty, tangy kick of nuoc cham dressing, it’s a perfect harmony of flavors.
It’s a go-to in our house when we want something that’s as fun to eat as it is to look at (and trust us, the colors are stunning).
Serves: 4
Ingredients:
- 200g rice vermicelli noodles
- 1 cup fresh herbs (mint, cilantro, basil)
- 1 cucumber, julienned
- 1 carrot, shredded
- 2 grilled pork patties or shrimp
- 3 tbsp nuoc cham dressing
Instructions:
- Cook the noodles: Prepare the rice vermicelli according to the package instructions. Rinse with cold water to stop the cooking process and keep them from sticking.
NOTE: Rinsing in cold water not only cools the noodles but also keeps their texture light and springy. - Combine the salad: In a large mixing bowl, toss the cooked noodles with the cucumber, shredded carrot, and fresh herbs.
- Add the protein: Place grilled pork patties or shrimp on top for a satisfying protein addition.
- Drizzle and serve: Pour the nuoc cham dressing over the salad, toss gently to coat, and serve immediately.
Pro Tip: Nuoc cham is the star of this salad, so don’t hold back. If you want to customize, adjust the lime juice or fish sauce in the dressing to match your taste. For a vegetarian version, swap the pork or shrimp for grilled tofu—it’s just as delicious!
[3] Korean Spicy Cucumber Salad (Oi Muchim)
Crunchy, spicy, and tangy, this classic Korean cucumber salad is the perfect balance of bold flavors and refreshing texture.
The thinly sliced cucumbers stay crisp, while the spicy gochugaru and nutty sesame oil create a flavor profile that’s truly irresistible. It’s the kind of dish that’s just as good as a side for grilled meats as it is a snack straight from the fridge.
Serves: 4
Ingredients:
- 2 cucumbers, thinly sliced
- 2 tsp salt
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tsp sesame oil
- 1 tsp sugar
- 1 garlic clove, minced
Instructions:
- Prepare the cucumbers: Sprinkle the thinly sliced cucumbers with salt and let them sit for 10 minutes. This helps draw out excess moisture and keeps the cucumbers crunchy. Rinse thoroughly and drain well.
- Mix the dressing: In a large bowl, combine the gochugaru, sesame oil, sugar, and minced garlic.
- Toss and chill: Add the cucumbers to the bowl and toss until evenly coated. Chill in the fridge for at least 15 minutes before serving to allow the flavors to meld.
Pro Tip: Adjust the amount of gochugaru based on your spice tolerance. For an extra kick, sprinkle a few toasted sesame seeds on top before serving. This salad is best enjoyed fresh but can be stored in the fridge for up to a day.
[4] Chinese Chicken Salad
This Chinese chicken salad is the perfect mix of crunch, flavor, and simplicity. With crisp Napa cabbage as the base, tender shredded chicken adds heartiness, while crispy wonton strips give it that irresistible crunch.
The sesame-ginger dressing ties everything together with its tangy, slightly sweet, and nutty flavors. It’s the kind of salad that satisfies every craving—light enough for a weekday lunch but filling enough for dinner.
Serves: 4
Ingredients:
- 2 cups shredded Napa cabbage
- 1 cup cooked, shredded chicken
- 1/4 cup crispy wonton strips
- 3 tbsp sesame-ginger dressing
Instructions:
- Combine the base: In a large bowl, toss together the shredded Napa cabbage, cooked chicken, and crispy wonton strips.
- Dress the salad: Drizzle the sesame-ginger dressing over the mixture and toss until everything is evenly coated.
- Serve immediately: This salad is best enjoyed fresh while the wonton strips are still crispy.
Pro Tip: If you want to make it even more exciting, add sliced almonds or sesame seeds for extra texture. You can also swap the wonton strips for crunchy ramen noodles if you’re feeling adventurous!
[5] Japanese Seaweed Salad (Wakame Salad)
Light, refreshing, and bursting with umami, this Japanese seaweed salad is a must-have for sushi nights or as a side dish for your favorite Asian meals.
Wakame seaweed brings a tender yet slightly chewy texture that pairs beautifully with the tangy rice vinegar and nutty sesame oil dressing. It’s healthy, nutrient-packed, and just plain delicious.
Matthew fondly refers to this salad as “ocean magic” because it has a fresh, clean taste that instantly transports you to a seaside retreat. Plus, it’s so quick to prepare, you’ll wonder why you haven’t made it a staple in your kitchen.
Serves: 4
Ingredients:
- 1 cup dried wakame seaweed
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Sesame seeds for garnish
Instructions:
- Soak the seaweed: Place the dried wakame in a bowl of water and let it soak for 10 minutes. Once rehydrated, drain and gently squeeze out any excess liquid.
- Mix the dressing: In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Stir until well blended.
- Combine and garnish: Toss the rehydrated seaweed with the dressing until evenly coated. Sprinkle sesame seeds on top for garnish.
Pro Tip: For a little extra flair, add thinly sliced cucumbers or a sprinkle of red chili flakes for some heat. This salad pairs wonderfully with grilled salmon or miso soup for a complete meal experience!
[6] Indonesian Gado-Gado Salad
Gado-Gado is a hearty Indonesian dish that brings together fresh vegetables, crispy tofu, and creamy peanut sauce for a salad that’s as satisfying as it is flavorful.
The mix of blanched veggies gives it a light, refreshing base, while the peanut sauce adds richness and depth. Hard-boiled eggs make this salad feel like a complete meal, perfect for lunch or a light dinner.
Serves: 4
Ingredients:
- 2 cups blanched mixed vegetables (green beans, cabbage, carrots)
- 2 hard-boiled eggs, halved
- 1/2 cup fried tofu cubes
- 1/4 cup peanut sauce
Instructions:
- Arrange the blanched vegetables, halved eggs, and fried tofu cubes neatly on a plate or serving platter.
- Drizzle the peanut sauce generously over the top, ensuring each ingredient gets a little love.
- Serve immediately and enjoy while the vegetables are fresh and vibrant.
Pro Tip: For an authentic Gado-Gado experience, top the salad with a sprinkle of crispy fried shallots or crushed peanuts. Add a dash of sambal chili paste for a spicy kick that pairs beautifully with the rich peanut sauce.
[7] Thai Beef Salad (Yam Nua)
Thai Beef Salad, or Yam Nua, is a vibrant and bold dish that’s as satisfying as it is refreshing. Tender slices of grilled beef rest on a bed of crisp mixed greens, juicy cherry tomatoes, and cool cucumber, creating a perfect balance of textures.
The tangy lime juice and savory fish sauce dressing tie it all together, while fresh cilantro and mint add an herbaceous punch that keeps you coming back for more.
This salad is perfect for dinner parties or even as a light meal on its own.
Serves: 4
Ingredients:
- 1 lb beef steak, grilled and thinly sliced
- 1 cup mixed greens
- 1/2 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 2 tbsp lime juice
- 1 tbsp fish sauce
- Fresh cilantro and mint for garnish
Instructions:
- Prepare the base: In a large bowl, toss the mixed greens, halved cherry tomatoes, sliced cucumber, and fresh herbs (cilantro and mint). To add a touch of heat, sprinkle in some thinly sliced red chilies if desired.
- Add the beef: Arrange the thinly sliced grilled beef over the top of the salad. For the best flavor, let the beef rest after grilling before slicing it thinly against the grain.
- Make the dressing: Whisk together the lime juice and fish sauce in a small bowl until well combined. Adjust the lime juice or fish sauce to taste if needed.
- Dress and serve: Drizzle the dressing evenly over the salad and toss gently to combine just before serving. Pair with jasmine rice if you’re looking for a heartier meal.
[8] Chinese Cabbage Salad
Chinese Cabbage Salad is a refreshing blend of crisp Napa cabbage, nutty almonds, and crunchy fried noodles, all brought together with a light, tangy soy-based dressing.
It’s the kind of salad that’s simple to prepare but delivers big on flavor and texture. The combination of the soft, delicate cabbage and the crunch of the toppings makes every bite irresistible.
Matthew calls this the “salad that feels like a snack” because he can never stop reaching for seconds. It’s perfect as a quick side dish for stir-fries or even on its own for a light lunch.
Serves: 4
Ingredients:
- 2 cups shredded Napa cabbage
- 1/4 cup sliced almonds
- 1/4 cup crispy fried noodles
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Instructions:
- Combine the salad base: In a large mixing bowl, toss together the shredded Napa cabbage, sliced almonds, and crispy fried noodles. For an extra layer of flavor, lightly toast the almonds in a dry skillet until golden and fragrant.
- Make the dressing: Whisk the soy sauce and rice vinegar together in a small bowl until smooth. If you prefer a hint of sweetness, stir in a teaspoon of honey or sugar at this stage.
- Dress and toss: Pour the dressing over the salad and toss gently to ensure every ingredient is well coated. Toss just before serving to keep the fried noodles crunchy and fresh.
[9] Japanese Cucumber and Seaweed Salad (Sunomono)
This light and refreshing Japanese cucumber and seaweed salad, known as Sunomono, is the epitome of simplicity and elegance.
Thinly sliced cucumbers and tender wakame seaweed are tossed in a tangy-sweet rice vinegar dressing that perfectly balances flavors. It’s a delightful combination of crispness and subtle umami, making it the perfect palate cleanser or side dish.
We always say this salad feels like a spa day in a bowl—it’s clean, calming, and leaves you feeling refreshed. Plus, it’s quick to prepare, making it a staple in our weekly meals.
Serves: 4
Ingredients:
- 2 cucumbers, thinly sliced
- 1/4 cup rehydrated wakame seaweed
- 2 tbsp rice vinegar
- 1 tsp sugar
- Sesame seeds for garnish
Instructions:
- Prepare the base: Combine the thinly sliced cucumbers and rehydrated wakame seaweed in a mixing bowl. For the best texture, sprinkle a pinch of salt over the cucumber slices and let them sit for 5 minutes before rinsing and draining. This step removes excess moisture and enhances the crunch.
- Make the dressing: In a small bowl, whisk together the rice vinegar and sugar until the sugar is fully dissolved. Adjust the sweetness by adding a little more sugar if needed.
- Dress and mix: Pour the rice vinegar mixture over the cucumber and seaweed, tossing gently to ensure even coating.
- Garnish and serve: Sprinkle sesame seeds over the top just before serving for a nutty finish.
Note: For added depth, you can include a splash of soy sauce or a few thin slices of ginger. This salad pairs beautifully with sushi, grilled fish, or teriyaki chicken for a complete Japanese-inspired meal.
[10] Korean Radish Salad (Musaengchae)
Crunchy, tangy, and spicy, Korean Radish Salad, or Musaengchae, is a simple yet flavor-packed side dish that adds a bold kick to any meal.
The crisp radish soaks up the spicy, slightly sweet dressing, while the sesame oil brings a nutty warmth to balance it all out. This salad is a staple in Korean cuisine and pairs beautifully with grilled meats, rice dishes, or even as part of a banchan spread.
Serves: 4
Ingredients:
- 2 cups julienned radish
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tsp sesame oil
- 1 tsp sugar
- 1 garlic clove, minced
Instructions:
- Prepare the radish: Place the julienned radish in a large bowl. If you prefer an extra crunch, soak the radish in cold water for 5 minutes, then drain thoroughly before proceeding.
- Mix the dressing: Add the gochugaru, sesame oil, sugar, and minced garlic to the radish. Toss everything together until the radish is evenly coated with the spicy mixture.
- Rest and serve: Let the salad sit for about 10 minutes to allow the radish to absorb the flavors fully. Serve fresh as a side dish or refrigerate for up to a day for even bolder flavor.
Tip: If you like a tangy twist, add a splash of rice vinegar to the dressing. For extra heat, sprinkle in more gochugaru or a few thin slices of red chili. This salad adds a refreshing crunch to any meal and pairs perfectly with Korean BBQ or bibimbap!
[11] Thai Glass Noodle Salad (Yum Woon Sen)
Thai Glass Noodle Salad, or Yum Woon Sen, is a light and refreshing dish that’s packed with vibrant flavors.
The delicate glass noodles absorb the zesty lime dressing, while the juicy shrimp, fresh herbs, and crunchy carrot add a mix of textures that make every bite exciting.
This salad is perfect as a starter or a light meal and is a hit during warmer months when you crave something cool and satisfying.
Serves: 4
Ingredients:
- 100g glass noodles
- 1 cup cooked shrimp
- 1/2 cup fresh herbs (mint, cilantro)
- 1 carrot, shredded
- 2 tbsp lime juice
- 1 tbsp fish sauce
Instructions:
- Prepare the noodles: Cook the glass noodles according to the package instructions. Rinse them with cold water to stop the cooking process and prevent sticking. Allow the noodles to drain thoroughly before using.
- Combine the salad base: In a large mixing bowl, toss together the cooked noodles, shrimp, fresh herbs, and shredded carrot. For an extra crunch, you can add a handful of thinly sliced cucumbers.
- Make the dressing: Whisk together the lime juice and fish sauce in a small bowl until well combined. Adjust the lime juice for extra tanginess if desired.
- Dress and serve: Drizzle the lime dressing over the salad and toss gently to coat all the ingredients. Serve immediately for the freshest flavor.
Tip: Add a sprinkle of crushed peanuts or toasted sesame seeds for added texture. If you enjoy heat, toss in a few thinly sliced red chilies or a dash of chili flakes. This salad pairs wonderfully with grilled meats or as part of a Thai-inspired meal.
[12] Indian Kosambari Salad
Indian Kosambari Salad is a refreshing South Indian dish that beautifully balances texture and flavor. Made with soaked lentils, crisp cucumber, and fresh coconut, this salad is elevated by a fragrant tempering of mustard seeds.
It’s light, nutritious, and subtly spiced, making it an ideal accompaniment to curries or rice dishes.
Matthew loves the crunch of the lentils and says the mustard seed tempering makes the dish feel extra special. It’s a great way to add a burst of freshness to any meal while keeping things simple and satisfying.
Serves: 4
Ingredients:
- 1/2 cup split green gram (moong dal), soaked
- 1 cucumber, diced
- 1/4 cup grated coconut
- 1 tsp mustard seeds
- 1 tsp oil
Instructions:
- Prepare the salad base: In a large bowl, mix the soaked moong dal, diced cucumber, and grated coconut. Make sure the lentils are well-drained to avoid excess moisture in the salad.
- Temper the mustard seeds: Heat the oil in a small pan over medium heat. Add the mustard seeds and let them cook until they pop and release their fragrant aroma. For an authentic touch, you can also add a pinch of asafoetida (hing) and a few curry leaves to the tempering.
- Combine and serve: Pour the tempered mustard seeds and oil over the salad. Toss everything gently to ensure the tempering is evenly distributed. Serve fresh as a side dish or light snack.
For extra flavor, add a squeeze of lime juice or a handful of chopped fresh coriander. This salad is best served immediately to retain the crunch of the lentils and the freshness of the cucumber.
[13] Filipino Ensaladang Talong (Grilled Eggplant Salad)
Smoky, tangy, and refreshingly light, Ensaladang Talong is a staple in Filipino cuisine.
Grilled eggplant is mashed and mixed with juicy tomatoes, onions, and a splash of vinegar, creating a simple but bold salad that pairs beautifully with grilled meats or seafood.
Serves: 4
Ingredients:
- 2 large eggplants
- 1 tomato, diced
- 1 small red onion, finely chopped
- 2 tbsp vinegar (white or cane vinegar)
- 1 tsp fish sauce (or soy sauce for a vegetarian version)
- 1 garlic clove, minced
- 1 small chili, finely chopped (optional)
Instructions:
- Grill the eggplants over an open flame or in the oven until the skin is charred and the inside is soft. Let them cool, then peel off the skin and mash the flesh in a bowl.
- Add the tomatoes, onions, garlic, and chili (if using), then drizzle in the vinegar and fish sauce. Toss to combine.
- Let it sit for 10 minutes before serving to let the flavors meld.
[14] Burmese Tea Leaf Salad (Lahpet Thoke)
Crunchy, tangy, and packed with umami, Burmese Tea Leaf Salad is like no other salad you’ve had before.
Fermented tea leaves, crispy nuts, and fresh veggies create a bold, addictive mix of flavors and textures.
This dish is a staple in Myanmar, where tea is not just for drinking but also for eating!
The BEST part? It’s crunchy, refreshing, and packed with gut-friendly probiotics.
Serves: 4
Ingredients:
- 1/4 cup fermented tea leaves (or substitute with matcha-infused olive oil for a modern twist)
- 1/2 cup shredded cabbage
- 1/4 cup cherry tomatoes, halved
- 2 tbsp roasted peanuts
- 1 tbsp sesame seeds
- 1 tbsp fried garlic
- 1 tbsp lime juice
- 1 tsp fish sauce or soy sauce
Instructions:
- Prepare the tea leaves: If using traditional fermented tea leaves, rinse them and chop finely. If using matcha-infused olive oil, mix with a splash of lime juice and fish sauce.
- Combine the cabbage, tomatoes, and tea leaves in a mixing bowl.
- Top with peanuts, sesame seeds, and fried garlic, then toss everything with lime juice and fish sauce.
What’s Your New Favorite Salad?
Asian-inspired salads are more than just sides—they’re vibrant dishes packed with flavor, texture, and a little bit of adventure.
Which one are you trying first? We’d LOVE to hear your thoughts in the comments below!
Don’t forget to follow us on Pinterest for more exciting recipes and meal ideas.
Happy cooking! Love, Mia
