Asian salad: step by step recipe with description and photo, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Asian cuisine is a clear example of how you can create real works of art from simple ingredients. Opening your refrigerator, a chef with oriental roots will prepare a dozen salads that will differ in appearance and taste.

What is the secret? The main trick is refueling. Each consists of at least 3 components, optimally - 5. These sauces turn banal vegetables into an orchestra of textures and aromas.

Every housewife loves simple dishes, over which you do not have to stand for hours. Asian salad is the solution: crispy vegetables, spicy meat, original dressing and a spicy note. And most importantly, it will take a maximum of half an hour to cook.

Recipes for popular Asian-inspired salads are below.

Light Salad

It's unusual, but Chinese cabbage is China's No. 1 vegetable. You can find it everywhere - in soups, salads, casseroles, stews, the leaves serve as the basis for serving dishes and even deep-fried.

Described salad -an excellent solution for those who are tired of the monotony of the diet and want to diversify their menu without harming the waist. The combination of fresh vegetables and baked chicken fillet is a riot of flavors that will enhance the unusual sauce.

Main ingredients

Asian salad recipe uses the following ingredients:

• Beijing cabbage - 150 grams.
• Chicken fillet - 150 grams.
• Chili pepper - 4 pods.
• Carrot - 100 grams.
• Green onion - a few feathers.
• Ginger root - 30 grams.
• Soy sauce - 3 tbsp.
• Sesame seed oil - 1 tablespoon.
• Vinegar - 10-20 drops.
• Granulated sugar - 1 tablespoon.

Cooking process

Wash the chicken fillet under running water, rub with spices, brush a little oil on top. Send to the oven, preheated to 180 degrees for half an hour or 40 minutes.

While the meat component of the Asian salad is being prepared, prepare the sauce. Pour soy sauce into a bowl, add sugar to it, mix. Pour vinegar in a thin stream. Suitable varieties are white wine or apple. The last ingredient is sesame oil. It is this ingredient that gives the Asian chicken salad a traditional flavor. Such a product is rarely sold on supermarket shelves, so you should look for it in import stores.

Chinese cabbage cut into thin slices. Finely chop the chili peppers along with the seeds. Cut carrots into thin strips or grateon a special grater (as for the Korean-style recipe).

Time to check the condition of the chicken fillet. A soft golden crust appeared, which means the meat is ready. It should be taken out and left on the table to cool.

Cut onion stalks diagonally into pieces of 1.5-2 centimeters. Peel the ginger root, finely chop or grate on a coarse grater. You can replace the ginger with a couple of garlic cloves.

Combine all vegetable ingredients in a large salad bowl. Cut the cooled chicken into thin slices 1-1.5 centimeters thick. Add meat to salad along with dressing. Mix thoroughly.

Eat a salad right away. If it sits, the sauce will run down and the vegetables will get soggy and lose their characteristic crunch.

Asian salad with beef and funchose

Funchoza vermicelli is a representative of Korean and Chinese cuisine. The calorie content of "glass noodles" (this is the name given to funchose in Russia) is 351 kcal per 100 grams in finished form.

According to the traditional recipe, vermicelli is made from mung bean starch. Today, variations from potato starch, yams and cassava are widely used. In stores, funchose can be purchased in dried form. For this Asian salad, it is recommended to choose a product of the smallest diameter.

Main ingredients

For a salad with beef and funchose you will need:

1. Beef - 150 grams.
2. Funchose - 100g
3. Bulgarian yellow pepper - 1 piece.
4. Fresh cucumber - 2 pieces of medium size.
5. Carrot - 60-70g.
6. Garlic - 1 clove.
7. Soy sauce - 50 ml.
8. Olive oil - 1 tablespoon.
9. Wine vinegar - 1 teaspoon.
10. S alt, spices - to taste.

Cooking recipe: step by step guide

• Step 1. Preparation of funchose. If the diameter of glass noodles is less than 0.5 millimeters, it is enough to pour boiling water over it and cover with a lid. After 4-6 minutes it will be ready: you can drain the water and continue cooking. Larger diameter vermicelli should be boiled over a fire. Throw in s alted water, turn off after 3-4 minutes. Ready funchose should be moderately soft and slightly crunchy. Undercooked will stick to the teeth, overcooked will turn into soft jelly. Neither the first nor the second option is suitable for a salad.
• Step 2. It's time to prepare the vegetables. Wash the cucumber, carrot and sweet pepper, remove the stalks, cut into strips.
• Step 3. Wash the beef or veal fillet under running water, cut into several large pieces, put in a saucepan and pour water over it. It should completely cover the meat. When the broth boils, reduce the heat to a minimum, cook for 40 minutes. As white foam accumulates, it must be removed with a slotted spoon. You can check the readiness of the meat by piercing it with a knife - if the tip enters easily, the beef is ready, it's time to remove it from the heat. Cool, cut into portions.
• Step 4. Pour a little oil into the pan, fry the beef for 5-7 minutes. Turn off the fire. Send the cooled meat to the vegetables. Try to get excess fat outfrying pan did not hit the vegetables. Funchose should be the last ingredient.
• Step 5. In a separate bowl, mix olive oil, soy sauce, minced garlic, vinegar, coriander, s alt and pepper.
• Step 6. Fill Asian salad with the resulting mixture. In order for the vermicelli to be saturated with an abundance of flavors and aromas of the sauce, it must be infused. Send the dish, covered with a lid, for 3-4 hours in the refrigerator. The updated taste will pleasantly surprise you.

Cucumber salad

Cold Asian cucumber salad with sesame seeds will be a great addition to meat and fish dishes. The bright taste of the dressing will add spice to the dish, and the minimum calorie content will diversify the diet menu.

Salad Ingredients:

• Cucumber - 3 pieces.
• Green onion - 4-5 feathers.
• Sesame seeds - 30 grams.
• Cooking s alt - a pinch.
• Rice vinegar - 3 tablespoons.
• Soy sauce - 0.25 cups.
• Lime juice - 1 tbsp.
• Sesame seed oil – 50g
• Liquid honey - 1 teaspoon.
• Grated ginger - 1 tablespoon.
• Dried minced garlic - half a teaspoon.
• S alt, pepper - to taste.

How to make cucumber salad

Wash the cucumbers, remove the stalks, cut into thin circles. Put in a colander, cover with a teaspoon of s alt. Leave on weight in a large bowl for 20-30 minutes. After the specified time, rinse the vegetables with cold water and put on a paper towel so that excess liquidsoaked in.

Put the cucumbers into a large salad bowl. Mix the components for the sauce: rice vinegar can be replaced with apple cider vinegar, lime juice must be freshly squeezed, rub the ginger root on a fine grater. Add soy sauce, oil, dried minced garlic and a little freshly ground black pepper. Mix thoroughly and pour the resulting sauce over the vegetable.

Dry the sesame seeds in a dry frying pan, chop the green onion. Add to cucumbers and mix again.

Asian salad is recommended to be served cold.

Exotic salad with rice and bamboo shoots

To surprise the most sophisticated guests with an extravagant salad, we recommend that you take note of this recipe. First you need to prepare the following products:

• Basmati Rice – 150g
• Green pea pods - 150 grams.
• Bamboo shoots (canned) - 1 can.
• Mini corn cobs - 150 grams.
• Bulgarian pepper (red color) - 1 piece.
• Green onions - 1 small bunch.
• Cashew nuts - 50 grams.
• Grated ginger root - 2 tbsp.
• Rice vinegar - 80 ml.
• Vegetable oil - 50 grams.
• Chutney sauce - 1 tbsp.

Cooking tips

One of the leading ingredients of Asian salad is rice. To bring it to readiness, pour 200 milliliters of water into the pan, add rice and half a teaspoon of s alt. Bring to a boil without covering with a lid. Firereduce, cover over low heat for 20 minutes. Remove the lid and evaporate the remaining liquid. Cool.

Rinse the pea pods and baby corn under running water and place in s alted boiling water for 1 and 3 minutes, respectively. Remove from boiling water and immediately put on ice. Let the water drain.

Small corn cobs can be used canned, but due to the high acidity of the marinade, the taste of the salad may differ from the original.

Cut the corn into 3 parts, divide the pods along.

Remove stem and seeds from sweet pepper. Grind to a state of small cubes.

Chop green onions, cut bamboo shoots into thin strips. Dry the nuts in the oven.

In a large bowl, mix rice and prepared vegetables.

Ginger peel, rub on a fine grater. Add soy sauce, vegetable oil, vinegar, chutney sauce. The last ingredient can be replaced with apricot jam. Mix thoroughly.

Pour the dressing into the salad and mix gently so as not to break the integrity of the vegetable pieces.

Warm eggplant salad

Delicate texture of eggplant is readily used by Asian chefs in salads. Pairing it with chili paste, cilantro and garlic creates a memorable combination.

Ingredients:

• Eggplant - 2 pieces.
• Tomatoes - 2 pieces.
• Red onion - 1 piece.
• Fresh cilantro - bunch.
• Garlic - 3 cloves.
• Sesame oil - 2 tablespoons.
• Soy sauce– 3 tablespoons.
• Chili paste - 1 teaspoon.

Asian Eggplant Salad Recipe

Line a baking sheet with parchment paper, generously grease it with oil.

Wash eggplant, cut into slices, 0.5 cm thick, put on a baking sheet, s alt and pepper. Send to the oven, preheated to 200 degrees, for 25 minutes.

Cut the tomatoes into small slices, the onion into half rings. Chop the garlic.

Take out the eggplants and cut them hot into large strips, pour over soy sauce and chili paste.

Add prepared vegetables to eggplant, drizzle with sesame oil, sprinkle with chopped cilantro.

Salad is recommended to be consumed immediately, until its main ingredient has cooled down. Pairs well with crispbread.