18 Delicious Asian-Inspired Salads to Brighten Up Your Meals 2025

If you’re looking to add fresh, vibrant options to your meals, this collection of 18 Asian-inspired salads offers a great place to start. These recipes go beyond the typical cabbage slaw, featuring a range of ingredients and flavors that bring something exciting to the table.

Inside this collection, you’ll find everything from noodle and grain-based salads to light, herb-filled dishes from across Asia. Each recipe balances bright, bold flavors with crunchy textures and satisfying proteins, making them ideal for quick lunches, simple dinners, or crowd-pleasing sides. Many of these salads are designed to be easy to prepare and adaptable to what you have on hand.

What makes these dishes especially appealing is how practical they are for busy cooks. Most come together quickly, require minimal cleanup, and combine fresh, healthy ingredients with authentic flavors, making them reliable options to keep on rotation.

Table of Contents

1. Thai Green Mango Salad with Peanut Dressing

This Thai green mango salad is a fresh, tangy dish that combines the crispness of unripe mango with crunchy vegetables and a rich peanut dressing. The vibrant mix of flavors and textures makes it a great choice for a light lunch or a side salad at dinner. It comes together quickly, so it suits busy days and offers a satisfying bite without much fuss.

Why This Recipe Works

This salad brings a well-rounded combination of flavors and textures that make it stand out. It’s easy to prepare and fits nicely with healthy eating habits.

Convenience – Quick to assemble using raw ingredients, no cooking required.
Flavor balance – Tart mango is complemented by the sweet and savory peanut dressing.
Texture – Combines crunchy vegetables and peanuts with the tender mango strips.
Appeal – A colorful, refreshing salad popular in Thai cuisine that pleases a wide audience.

Ingredient Swap Ideas

Swapping ingredients can help you adjust the salad for different dietary preferences or what you have on hand. Here are some substitutions that keep the dish’s spirit intact.

Peanut butter – Use almond or cashew butter if you have a peanut allergy.
Green mango – Substitute with green papaya or julienned cucumber for a similar crunch and freshness.
Fish sauce – Replace with soy sauce or tamari for a vegetarian version.
Chili – Adjust the heat by using milder peppers or omitting them for less spice.

Ingredients

2 medium green mangoes – peeled and julienned into thin strips.
1/2 cup shredded carrot – for added color and crunch.
1/2 cup shredded red cabbage – for extra texture and a pop of purple.
1/4 cup roasted peanuts – roughly chopped, to sprinkle on top.
2 tablespoons fresh cilantro – chopped, for freshness.
2 tablespoons peanut butter – smooth or chunky, depending on preference.
1 tablespoon lime juice – freshly squeezed for brightness.
1 tablespoon fish sauce – for a salty umami note.
1 tablespoon honey – to balance the tang and saltiness.
1 small red chili – thinly sliced, optional for heat.
1 clove garlic – minced for a subtle kick.

Instructions

Prepare the mango and vegetables by peeling and julienning the green mangoes. Combine them with shredded carrot and red cabbage in a large bowl.
Make the peanut dressing by whisking together peanut butter, lime juice, fish sauce, honey, minced garlic, and sliced chili in a small bowl until smooth. Add a teaspoon or two of warm water if needed to thin the dressing to a pourable consistency.
Pour the dressing over the salad and toss everything well to coat the mango and vegetables evenly.
Transfer the salad to a serving plate and sprinkle chopped roasted peanuts and fresh cilantro on top.
Serve immediately to enjoy the crisp textures and fresh flavors. This salad also keeps well for a few hours if refrigerated but is best fresh.

2. Vietnamese Rice Noodle Salad (Bún Chay)

This Vietnamese rice noodle salad, known as Bún Chay, brings together fresh herbs, crunchy pickled vegetables, and crispy tofu for a dish that’s bright and satisfying. The cold rice noodles provide a light base that contrasts wonderfully with the tangy, slightly sweet nuoc cham dressing. It’s a refreshing meal that’s straightforward to put together, making it a great option for busy days or casual gatherings.

Why This Recipe Works

Bún Chay stands out for its fresh and balanced flavors, combining textures and tastes that keep each bite interesting.

Convenience – The ingredients are simple and the salad comes together quickly without any complicated steps.
Flavor balance – The dressing offers a lively mix of sweet, sour, and savory notes that brighten the whole dish.
Texture – Crisp pickled veggies and fried tofu add delightful crunch against soft noodles.
Health appeal – It’s naturally plant-based and packed with fresh vegetables and herbs.

Ingredient Swap Ideas

Adjusting ingredients can make this salad fit different tastes or dietary needs without losing its essence.

Tofu – Substitute with tempeh or cooked mushrooms for a different plant-based protein option.
Rice noodles – Use spiralized zucchini or shirataki noodles for a lower-carb dish.
Pickled vegetables – Swap with fresh julienned carrots and daikon radish if you prefer less tang.
Herbs – Try swapping cilantro for fresh basil or mint to vary the herbal notes.

Ingredients

200 grams rice vermicelli noodles – cooked and cooled according to package instructions.
200 grams firm tofu – pressed, cut into cubes, and fried until crispy.
1 cup pickled carrots and daikon – julienned, prepared or store-bought.
1 cup fresh bean sprouts – rinsed and drained.
1/2 cup fresh mint leaves – washed and roughly chopped.
1/2 cup fresh cilantro – stems removed.
1/2 cup fresh Thai basil leaves – whole or roughly torn.

For the Nuoc Cham Dressing:

3 tablespoons lime juice – freshly squeezed for brightness.
2 tablespoons water – to dilute the mixture slightly.
2 tablespoons sugar – to balance the acidity.
1 tablespoon soy sauce – for umami depth and saltiness.
1 small garlic clove – minced finely.
1 small red chili – thinly sliced, optional for a mild heat.

Instructions

Prepare the rice noodles following package directions. Drain and rinse under cold water to stop cooking. Set aside in a large bowl.
In a small bowl, whisk together lime juice, water, sugar, soy sauce, minced garlic, and sliced chili to make the nuoc cham dressing. Taste and adjust sweetness or acidity as needed.
Fry the tofu cubes in a non-stick pan until golden and crispy on all sides. Drain on paper towels.
To the bowl of noodles, add the pickled vegetables, bean sprouts, and fresh herbs. Pour over most of the dressing and toss gently to combine and coat evenly.
Serve the salad topped with fried tofu and drizzle any remaining dressing over the top. Enjoy immediately for the best texture contrast.

3. Japanese Sesame Spinach Salad (Goma-ae)

This Japanese Sesame Spinach Salad, known as Goma-ae, is a simple yet flavorful side dish that beautifully pairs tender blanched spinach with a rich sesame dressing. The nutty taste of toasted sesame seeds combined with a hint of sweetness creates a refreshing and wholesome salad that’s quick to prepare. It’s a great way to add vibrant greens to your meal while enjoying a classic Japanese flavor balance.

Why This Recipe Works

This recipe offers a great balance of taste, texture, and convenience, making it a practical addition to any meal. Japanese Sesame Spinach Salad is both nourishing and easy to assemble, highlighting fresh ingredients without overwhelming complexity.

Convenience – Blanching spinach takes just a couple of minutes, and the dressing comes together with simple pantry staples.
Flavor balance – The nutty sesame paste pairs perfectly with the mild bitterness of spinach enhanced by a touch of sweetness and savory soy sauce.
Texture – The salad strikes a nice contrast with tender greens and the slightly coarse, creamy sesame dressing.
Appeal – It suits a variety of eating occasions, from weeknight dinners to elegant Japanese-inspired meals.

Ingredient Swap Ideas

Adjusting ingredients in this salad can help you meet different preferences or dietary needs while keeping its classic taste intact.

Spinach – Use kale, Swiss chard, or bok choy as alternatives for varied textures and flavors.
Sesame paste – Substitute with tahini if you can’t find traditional Japanese sesame paste (nerigoma).
Soy sauce – Choose tamari or coconut aminos for a gluten-free or lower-sodium option.
Sweetener – Replace sugar with honey or maple syrup to customize sweetness naturally.

Ingredients

10 ounces fresh spinach – washed and trimmed.
2 tablespoons toasted sesame seeds – finely ground.
1 tablespoon soy sauce – preferably low sodium.
1 tablespoon sugar – granulated or substitute with preferred sweetener.
1 teaspoon mirin – a sweet Japanese rice wine (optional).
1 teaspoon sake – Japanese rice wine (optional).
1 tablespoon water – to adjust dressing consistency if needed.

Instructions

Bring a large pot of water to a boil. Add the spinach and blanch for about 30 seconds until just wilted. Drain immediately and rinse under cold water to stop cooking.
Squeeze out excess water from the spinach gently to avoid sogginess. Chop the spinach roughly into bite-sized pieces.
In a small bowl, combine the finely ground toasted sesame seeds, soy sauce, sugar, mirin, sake, and water. Stir until the sugar dissolves and the mixture forms a thick dressing.
Toss the chopped spinach with the sesame dressing until the leaves are evenly coated. Adjust the seasoning with a little more soy sauce or sugar if desired.
Transfer to a serving dish and sprinkle with a few extra toasted sesame seeds for texture and garnish. Serve chilled or at room temperature.

4. Korean Cucumber and Carrot Salad (Oi Muchim)

This Korean cucumber and carrot salad, known as Oi Muchim, is a refreshing side dish that brings together a crisp, crunchy texture with lively sweet, spicy, and tangy flavors. It’s quick to make and requires no cooking, making it ideal for busy days or when you want a light, flavorful addition to your meal. The mix of cucumbers and carrots gives a vibrant crunch that pairs beautifully with the bold chili sauce, offering a fresh kick without overwhelming heat.

Why This Recipe Works

This salad stands out for its simple preparation and the balance of bold, fresh flavors that brighten any meal.

Convenience – Requires minimal prep and no cooking, ready in just minutes.
Flavor balance – Combines sweetness, tanginess, and a mild spicy heat for complexity.
Texture – Crisp cucumbers and carrots provide a satisfying crunch.
Appeal – Versatile side that complements many dishes, from grilled meats to rice bowls.

Ingredient Swap Ideas

Adjusting ingredients can help tailor this salad to your taste preferences or dietary requirements without losing its essential character.

Cucumber alternative – Use zucchini or daikon radish for a different crunchy base.
Carrot substitution – Replace with shredded bell peppers or jicama for a milder sweetness.
Spice level – Swap Korean chili flakes (gochugaru) with paprika for less heat or add fresh chopped chili for extra spice.
Sweetener option – Use maple syrup or agave nectar instead of sugar for a natural touch.

Ingredients

2 medium cucumbers – thinly sliced or cut into half-moons.
1 large carrot – peeled and julienned or grated.
2 tablespoons Korean chili flakes (gochugaru) – adjust for preferred spice level.
1 tablespoon soy sauce – adds umami and saltiness.
1 tablespoon rice vinegar – brings tangy brightness.
1 teaspoon sugar – balances the heat and acidity.
1 teaspoon sesame oil – offers a nutty aroma and flavor.
1 clove garlic – minced for a subtle aromatic punch.
1 tablespoon toasted sesame seeds – for garnish and extra crunch.

Instructions

In a large bowl, combine sliced cucumbers and julienned carrots. Toss them lightly to mix and set aside.
In a small bowl, whisk together Korean chili flakes, soy sauce, rice vinegar, sugar, sesame oil, and minced garlic until the sugar dissolves and the sauce is well blended.
Pour the sauce over the cucumber and carrot mixture. Toss everything until the vegetables are evenly coated with the dressing.
Let the salad sit for about 10 to 15 minutes at room temperature to allow the flavors to meld and the vegetables to soften slightly.
Before serving, sprinkle with toasted sesame seeds for added texture and a hint of nuttiness. Serve chilled or at room temperature.

5. Thai Beef Salad (Yum Nua)

This Thai Beef Salad, known as Yum Nua, brings a fresh and vibrant mix of flavors that come together quickly for a light yet satisfying meal. The grilled beef adds smoky richness, while crisp cucumbers, juicy tomatoes, and fresh herbs offer bright, refreshing textures. The zesty lime and fish sauce dressing ties everything together with a lively balance of salty, tangy, and slightly sweet notes. It’s an easy salad that feels special, perfect for a healthy lunch or a casual dinner.

Why This Recipe Works

This salad is quick to prepare and delivers bold flavors without relying on complicated ingredients or steps. The combination of grilled beef and fresh veggies offers a nice contrast in texture and taste that pleases a variety of palates.

Convenience – The salad comes together fast, with simple grilling and no heavy cooking required.
Flavor balance – The dressing perfectly balances citrusy lime, salty fish sauce, and a touch of sweetness.
Texture – Tender beef contrasts with crisp cucumbers and juicy tomatoes, while fresh herbs add brightness.
Appeal – It works well for a light meal and can be scaled up to serve a group.

Ingredient Swap Ideas

Swapping a few ingredients can help tailor this dish for different diets or preferences without losing its character.

Beef – Use grilled chicken or pork instead for a different protein option.
Fish sauce – Replace with soy sauce or tamari for a milder, vegetarian-friendly substitute.
Herbs – Try cilantro or basil if you prefer those flavors over mint.
Vegetables – Add sliced red onion or bell peppers for extra crunch and color.

Ingredients

8 ounces flank steak or sirloin – trimmed and ready for grilling.
1 medium cucumber – thinly sliced.
1 cup cherry tomatoes – halved.
1/2 cup fresh mint leaves – roughly chopped.
1/4 cup fresh cilantro leaves – roughly chopped.
2 tablespoons fish sauce – provides savory depth.
2 tablespoons fresh lime juice – for bright acidity.
1 tablespoon palm sugar or brown sugar – to balance the dressing.
1 small red chili – thinly sliced, optional for heat.
2 teaspoons vegetable oil – for grilling the beef.
Salt and pepper – to season the steak and salad.

Instructions

Preheat a grill or grill pan over medium-high heat. Brush the steak with vegetable oil and season both sides with salt and pepper.
Grill the steak for about 3 to 4 minutes per side for medium-rare, or cook longer to your desired doneness. Remove from heat and let rest for 5 minutes.
While the beef rests, whisk together fish sauce, lime juice, and sugar in a small bowl until the sugar dissolves. Add the sliced chili if using.
Slice the rested steak thinly against the grain and place in a large bowl with cucumber, cherry tomatoes, mint, and cilantro. Pour the dressing over and toss gently to combine.
Serve the salad immediately, adjusting seasoning if needed and garnishing with extra herbs or chili slices.

This Thai Beef Salad is a fresh and lively meal that comes together quickly with ingredients that bring satisfying flavor and texture in every bite.

6. Vietnamese Green Papaya Salad

This Vietnamese Green Papaya Salad is a refreshing, crunchy dish that balances tangy, sweet, and savory flavors in every bite. Shredded green papaya forms the crisp base, complemented by fresh herbs, crushed roasted peanuts, and a zesty dressing made from lime juice, fish sauce, and a touch of sugar. It’s simple to prepare and works well as a light lunch, side dish, or part of a shared meal.

The different textures and bright flavors make this salad stand out from your typical coleslaw. It’s easy to adjust the spice level and customize it with various herbs or proteins to suit your preference.

Why This Recipe Works

This recipe brings together fresh ingredients and vibrant dressing for a bright and lively salad with plenty of texture.

Convenience – Quick to assemble with mostly raw ingredients and minimal cooking.
Flavor balance – Combines tangy, sweet, salty, and nutty notes that refresh the palate.
Texture – Crunchy green papaya contrasts with tender herbs and crunchy peanuts.
Appeal – Suitable for a variety of diets and easy to serve as a light meal or accompaniment.

Ingredient Swap Ideas

Adjusting ingredients can help tailor this salad for different dietary needs or flavors without losing its character.

Green papaya – Substitute with shredded cucumber or jicama for a similarly crisp base.
Fish sauce – Use soy sauce or tamari for a vegetarian or vegan alternative.
Roasted peanuts – Swap for toasted cashews or almonds for a different nutty crunch.
Herbs – Mint or Thai basil can replace cilantro and Thai basil for variety or preference.

Ingredients

2 cups green papaya – peeled and julienned into thin strips.
1/2 cup carrot – julienned for additional color and sweetness.
1/4 cup fresh cilantro leaves – roughly chopped.
1/4 cup fresh Thai basil leaves – torn or chopped.
1/4 cup roasted peanuts – crushed or roughly chopped.
2 tablespoons fish sauce – for savory depth.
2 tablespoons fresh lime juice – adds bright acidity.
1 tablespoon palm sugar or light brown sugar – balances tartness.
1 small garlic clove – minced.
1 small red chili – thinly sliced (optional, for heat).

Instructions

In a large bowl, combine the julienned green papaya and carrot with the chopped cilantro and Thai basil. Toss lightly to mix the herbs with the shredded vegetables.
In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and sliced chili until the sugar dissolves completely. This dressing should taste balanced with tangy, salty, and sweet notes.
Pour the dressing over the papaya mixture and toss thoroughly to coat all ingredients evenly.
Add the crushed roasted peanuts on top and toss lightly again or sprinkle as a garnish before serving for extra crunch.
Serve immediately to enjoy the crisp texture, or let it sit for 10-15 minutes to let flavors meld, if preferred.

This salad pairs well with grilled meats or can be served alone as a light and refreshing meal.

7. Sesame Soba Noodle Salad with Ginger Dressing

This soba noodle salad brings together simple, fresh ingredients that create a light yet satisfying dish. The nutty flavor of sesame and the subtle earthiness of buckwheat noodles pair beautifully with a bright ginger-soy dressing, giving the salad a refreshing and tangy profile. It’s easy to make and serves well chilled, making it a great choice for quick lunches or dinners, especially on warmer days.

Why This Recipe Works

This dish combines flavor and ease in a way that fits well into a busy day.

Convenience – The ingredients are straightforward, and it comes together quickly, ideal for meal prep or last-minute meals.
Flavor balance – The ginger-soy dressing adds a zesty tang that complements the nutty sesame and mild noodles.
Texture – The chewy noodles contrast nicely with crispy scallions and toasted sesame seeds.
Appeal – It suits many tastes and dietary preferences, making it suitable for family meals or casual gatherings.

Ingredient Swap Ideas

Swapping ingredients can help make this salad adaptable for different diets or flavor preferences without losing its core taste.

Replace soba noodles with rice noodles or whole-wheat spaghetti if you want a different texture or are avoiding buckwheat.
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Substitute toasted sesame oil with olive oil if you prefer a milder flavor.
Add protein like grilled chicken, shrimp, or tofu to make it a fuller meal.

Ingredients

6 ounces buckwheat soba noodles – Cooked according to package instructions and drained.
3 scallions – Thinly sliced, including green and white parts.
2 tablespoons toasted sesame seeds – For garnish and added crunch.
3 tablespoons soy sauce – Provides salty depth for the dressing.
2 tablespoons rice vinegar – Adds acidity and brightness.
1 tablespoon toasted sesame oil – Brings warmth and nuttiness to the dressing.
1 tablespoon fresh ginger – Finely grated to add zing and freshness.
1 teaspoon honey – Balances acidity with a touch of sweetness.
1 garlic clove – Minced, giving a subtle savory note.

Instructions

Cook the soba noodles in boiling water following package instructions until just tender. Drain and rinse under cold water to stop cooking and cool the noodles. Set aside.
In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, grated ginger, honey, and minced garlic until well combined. Taste and adjust seasoning if needed.
Place the cooled soba noodles in a large bowl. Add the sliced scallions and pour the dressing over them. Toss gently to coat all the noodles evenly.
Sprinkle the toasted sesame seeds on top and toss once more just before serving.
Serve chilled or at room temperature, making it a flexible option for any mealtime.

8. Chinese Chicken Salad with Crispy Wontons

This Chinese chicken salad brings together tender shredded chicken, crunchy wontons, and crisp napa cabbage for a fresh, satisfying meal. The soy-ginger dressing ties everything together with a savory, slightly tangy flavor, making every bite well-balanced and enjoyable. It’s a fantastic option whether you need a quick lunch or a lively side for dinner, and the textures keep things interesting from start to finish.

Why This Recipe Works

This salad combines convenience and vibrant flavor with a variety of textures that make it stand out on any table. It’s easy to assemble and carries a bright, savory dressing that complements the ingredients perfectly.

Convenience – Uses poached chicken, which you can prep ahead for faster assembly.
Flavor balance – The soy-ginger dressing adds a savory, slightly tangy note that lifts the whole salad.
Texture – Crispy wontons and crunchy vegetables provide a satisfying contrast to tender chicken.
Appeal – Family-friendly and adaptable for a light meal or side dish.

Ingredient Swap Ideas

Adjusting ingredients can help tailor this salad to different dietary needs or flavor preferences without losing its essence.

Chicken substitute – Use cooked turkey or tofu for a different protein source.
Greens – Swap napa cabbage with romaine lettuce or kale to change the texture and flavor profile.
Wontons – Use baked pita chips or tortilla strips if you prefer a lighter or gluten-free crunch.
Dressing – Replace soy sauce with tamari or coconut aminos to make the dressing gluten-free.

Ingredients

2 cups cooked shredded chicken – Poached and cooled for easy mixing.
4 cups napa cabbage – Thinly sliced for crisp freshness.
1 cup crispy wonton strips – Store-bought or homemade for crunch.
1/2 cup shredded carrots – Adds sweetness and color.
1/4 cup sliced green onions – For a mild onion flavor.
1/4 cup fresh cilantro – Chopped for bright herbal notes.

Soy-Ginger Dressing

3 tablespoons soy sauce – Provides a savory base.
2 tablespoons rice vinegar – Adds acidity and brightness.
1 tablespoon sesame oil – For a nutty flavor.
1 tablespoon grated fresh ginger – Gives a zesty warmth.
1 teaspoon honey – Balances the savory with a touch of sweetness.
1 garlic clove – Minced finely for sharpness.

Instructions

In a large salad bowl, combine the shredded chicken, sliced napa cabbage, shredded carrots, green onions, and cilantro. Toss gently to mix the ingredients.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, honey, and minced garlic until the dressing is smooth and well blended.
Pour the dressing over the salad and toss to coat all the ingredients evenly with the flavorful dressing.
Just before serving, sprinkle the crispy wonton strips on top to maintain their crunch.
Serve immediately for the best texture contrast, storing any leftovers separately from the wontons to keep them crisp.

9. Spicy Thai Glass Noodle Salad (Yum Woon Sen)

This Spicy Thai Glass Noodle Salad is a refreshing combination of tender glass noodles, fresh herbs, and a zesty lime dressing. It balances bright, spicy, and savory flavors while keeping the texture light with chewy noodles and crisp vegetables. You can add cooked shrimp, squid, or tofu to make it a satisfying meal that comes together quickly without complicated steps.

Why This Recipe Works

This salad offers a great mix of flavors and textures, making it a go-to option for a healthy lunch or dinner.

Convenience – Ready in about 20 minutes with mostly no-cook ingredients.
Flavor balance – Combines spicy, sour, and savory notes that brighten up the dish.
Texture – Soft glass noodles paired with crunchy vegetables and fresh herbs add interest.
Versatility – Works well with seafood, chicken, or vegetarian proteins to suit different preferences.

Ingredient Swap Ideas

Swapping certain ingredients lets you tailor the salad to your needs without losing its essence.

Protein options – Use cooked shredded chicken or firm tofu instead of seafood for a different protein source.
Noodle choice – Substitute with thin rice vermicelli or shirataki noodles if you prefer.
Heat level – Adjust chili peppers or replace with sweet chili sauce for milder spice.
Herbs – Swap cilantro with fresh mint or Thai basil for a slightly different aromatic touch.

Ingredients

Glass noodles (mung bean noodles) – 100 grams, soaked in warm water until soft and drained.
Cooked shrimp or squid – 200 grams, chopped into bite-sized pieces (can substitute with tofu).
Shallots – 2 small, thinly sliced.
Cherry tomatoes – 10, halved.
Green onions – 2 stalks, sliced diagonally.
Fresh cilantro – 1/2 cup, roughly chopped.
Fresh mint leaves – 1/4 cup, chopped.
Red chili peppers – 2 small, finely sliced (adjust for spice preference).
Garlic cloves – 2, minced.
Lime juice – 3 tablespoons, freshly squeezed.
Fish sauce – 2 tablespoons.
Light brown sugar – 1 teaspoon.
Peanuts – 1/4 cup, roughly chopped (optional, for garnish).

Instructions

Soak the glass noodles in warm water according to package instructions until they are soft. Drain well and cut into shorter lengths to make them easier to eat.
In a large bowl, combine the cooked shrimp or chosen protein with sliced shallots, cherry tomatoes, green onions, and fresh herbs.
In a separate bowl, whisk together the lime juice, fish sauce, brown sugar, minced garlic, and sliced chili peppers to make the dressing.
Add the softened glass noodles to the salad bowl and pour the dressing over all the ingredients. Toss gently but thoroughly to mix everything and coat the noodles evenly.
Transfer to a serving dish and sprinkle chopped peanuts on top for extra texture and flavor before serving.

10. Miso Quinoa Salad with Edamame and Ginger

This miso quinoa salad brings together nutty quinoa, tender edamame, and fresh carrot ribbons, all tossed in a bright miso-ginger vinaigrette. The flavors blend Japanese touches with wholesome grains, creating a dish that feels both light and satisfying. It’s simple to put together and works well as a nutrient-packed lunch or a side for dinner.

Why This Recipe Works

This salad offers a balanced mix of protein, crunch, and savory notes, making it a wholesome choice for busy meals.

Convenience – Cook the quinoa ahead of time to save minutes during meal prep.
Flavor balance – The miso vinaigrette adds a subtle umami and zing that complements the natural sweetness of the carrots and the mildness of edamame.
Texture – Crisp carrot ribbons and tender edamame provide a pleasant contrast to the fluffy quinoa.
Appeal – Suitable for vegetarian meals and can be served warm or cold, making it versatile for different occasions.

Ingredient Swap Ideas

Adjusting this recipe helps fit different dietary needs or taste preferences without losing the core flavor profile.

Edamame – Swap with green peas or cooked chickpeas if preferred.
Miso paste – Use tahini or a soy sauce-based dressing for a milder umami flavor.
Quinoa – Substitute with cooked bulgur, couscous, or brown rice for variation.
Fresh ginger – Ground ginger or grated turmeric can be used if fresh ginger isn’t available.

Ingredients

1 cup quinoa – rinsed thoroughly to remove bitterness.
1 1/2 cups water – to cook the quinoa.
1 cup shelled edamame – fresh or frozen, cooked and cooled.
2 medium carrots – peeled into thin ribbons using a vegetable peeler.
3 scallions – thinly sliced, white and green parts separated.
2 tablespoons white miso paste – for the dressing’s base.
1 tablespoon freshly grated ginger – adds bright spice to the vinaigrette.
2 tablespoons rice vinegar – brings acidity to the dressing.
1 tablespoon soy sauce – for savoriness and saltiness.
1 tablespoon sesame oil – adds a nutty aroma and depth.
1 teaspoon honey or maple syrup – balances the tang and salt.
Optional: 1 tablespoon toasted sesame seeds – for garnish and crunch.

Instructions

In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Let it cool slightly.
While the quinoa cooks, prepare the dressing by whisking together the miso paste, grated ginger, rice vinegar, soy sauce, sesame oil, and honey until smooth and well combined.
In a large bowl, combine the cooked quinoa, edamame, carrot ribbons, and sliced scallion whites. Pour the dressing over the salad and toss everything together gently until evenly coated.
Sprinkle the scallion greens and toasted sesame seeds on top just before serving. The salad can be enjoyed warm, room temperature, or chilled.
Store leftovers covered in the refrigerator for up to 2 days, stirring before serving to redistribute the dressing.

11. Vietnamese Shrimp and Pomelo Salad

This Vietnamese Shrimp and Pomelo Salad brings together a refreshing mix of juicy pomelo, tender shrimp, and crunchy peanuts. It offers a nice balance of citrusy brightness, subtle sweetness, and savory notes. The combination of fresh herbs adds a vibrant touch that makes this salad feel light but satisfying. It’s straightforward to prepare, making it an accessible dish for a quick lunch or a lively side for dinner.

Why This Recipe Works

This salad is a practical choice when you want something flavorful but not heavy. It’s full of contrasting textures and clean flavors that keep each bite interesting.

Convenience – The ingredients mostly require little cooking, and the salad comes together quickly.
Flavor balance – The tart pomelo complements the sweetness of shrimp, while herbs add freshness.
Texture – Crisp vegetables and peanuts provide a satisfying crunch alongside tender shrimp.
Appeal – It’s colorful and elegant, suitable for casual meals and entertaining guests.

Ingredient Swap Ideas

Swapping ingredients allows you to tailor the salad to dietary needs or preferences without losing its essence. Adjust ingredients to fit what you have or to accommodate different tastes.

Shrimp substitute – Use cooked chicken or tofu for a different protein option.
Pomelo alternative – Replace with grapefruit or orange segments if pomelo isn’t available.
Nut option – Try roasted cashews instead of peanuts for a slightly different crunch.
Herb variations – Use cilantro, Thai basil, or mint, based on your preference or availability.

Ingredients

1 large pomelo – peeled and segmented into bite-sized pieces.
12 ounces cooked shrimp – peeled, deveined, and tails removed.
1 cup bean sprouts – rinsed and drained.
1/2 cup roasted peanuts – roughly chopped.
1 small cucumber – thinly sliced or julienned.
1/4 cup fresh mint leaves – chopped or torn.
1/4 cup fresh cilantro – chopped.
2 green onions – thinly sliced.
2 tablespoons fish sauce – provides salty umami flavor.
2 tablespoons fresh lime juice – adds bright acidity.
1 tablespoon sugar – balances the tangy ingredients.
1 small red chili – thinly sliced, optional for heat.

Instructions

In a small bowl, whisk together fish sauce, lime juice, and sugar until the sugar dissolves to create the dressing. Set aside.
In a large mixing bowl, combine pomelo segments, cooked shrimp, bean sprouts, cucumber, mint, cilantro, and green onions.
Pour the dressing over the salad ingredients and toss gently to combine everything evenly without breaking up the pomelo segments.
Sprinkle the chopped peanuts and sliced chili on top just before serving to keep them crunchy.
Serve the salad chilled or at room temperature as a light main dish or a refreshing side.

12. Chinese Century Egg and Tofu Salad

This Chinese Century Egg and Tofu Salad offers a refreshing and interesting mix of textures and flavors. The smooth, silky tofu pairs with the rich, creamy century eggs, while a simple soy-based dressing adds a touch of savory depth. It’s straightforward to assemble, making it a great choice for a light meal or an appetizer to share. The salad balances subtle earthiness and umami, delivering something different from typical salad options.

Why This Recipe Works

This salad brings together bold flavors and contrasting textures in a dish that’s easy to prepare and visually appealing. It’s a great choice when you want something light but satisfying.

Convenience – Requires minimal cooking and can be put together quickly.
Flavor balance – Combines creamy tofu, pungent century eggs, and savory soy dressing.
Texture – Soft tofu contrasts nicely with the jelly-like texture of the preserved eggs.
Appeal – Works well as a starter or side dish with any Asian-inspired meal.

Ingredient Swap Ideas

You can adjust this recipe based on what you have on hand or personal preferences without losing its core appeal.

Tofu substitution – Use firm tofu if you prefer more bite, or silken tofu for a creamier texture.
Egg alternative – Replace century eggs with salted duck eggs for a milder flavor.
Dressing variation – Add a splash of rice vinegar or sesame oil to the soy dressing for extra brightness.
Herbs and garnish – Cilantro or fresh mint can replace scallions for a different aromatic note.

Ingredients

1 block silken tofu – approximately 12 ounces, chilled and drained.
2 century eggs – peeled and diced.
2 scallions – thinly sliced, white and green parts separated.
2 tablespoons soy sauce – for the dressing.
1 tablespoon toasted sesame oil – adds a nutty aroma to the dressing.
1 teaspoon sugar – to balance the saltiness of the soy sauce.
1 tablespoon rice vinegar – optional, for a slight tang.
Fresh ground black pepper – to taste.
1 teaspoon toasted sesame seeds – for garnish.

Instructions

Carefully drain the tofu and place it on a serving plate. Cut it into bite-sized cubes without breaking it apart.
Peel and dice the century eggs into small pieces, then scatter them evenly over the tofu.
In a small bowl, whisk together the soy sauce, toasted sesame oil, sugar, and rice vinegar if using until the sugar dissolves.
Sprinkle the sliced white parts of the scallions over the tofu and egg mixture. Pour the dressing gently on top to coat.
Garnish with the sliced green parts of the scallions, a sprinkle of toasted sesame seeds, and a touch of freshly ground black pepper. Serve chilled or at room temperature.

13. Thai Larb Gai (Chicken Salad)

Thai Larb Gai is a spicy and tangy chicken salad that brings a burst of fresh flavors and satisfying textures to your plate. Ground chicken is mixed with zesty lime juice, toasted rice powder, fresh herbs, and just the right amount of chili for heat. It comes together quickly and makes a great protein-packed dish that works well for lunch or dinner, especially when you want something light but still full of flavor.

Why This Recipe Works

This recipe balances bold, fresh flavors with simple ingredients you can find easily. It offers a vibrant mix of spicy, sour, and savory notes that wake up your palate.

Convenience – Comes together in under 30 minutes with minimal cooking.
Flavor Balance – Combines lime’s acidity, chili heat, and herb freshness perfectly.
Texture – Toasted rice powder adds a subtle crunch and depth to the ground chicken.
Appeal – Great for those who enjoy healthy, protein-rich meals with a kick.

Ingredient Swap Ideas

Adapting this recipe can help suit dietary needs or personal preferences without losing its essence. Here are some easy swaps worth trying.

Ground Turkey or Pork – Use either for a different take on the protein while keeping the dish’s texture.
Quinoa or Cauliflower Rice – Substitute the toasted rice powder for a gluten-free or low-carb option.
Mild Chili or Chili Flakes – Adjust the heat level depending on your preference.
Fresh Cilantro and Mint – Swap herbs based on availability or flavor notes you prefer.

Ingredients

1 pound ground chicken – Lean and fresh for quick cooking.
2 tablespoons toasted rice powder – Adds nuttiness and texture to the salad.
3 tablespoons lime juice – Provides bright acidity essential to the dish.
2 teaspoons fish sauce – Gives a salty, umami depth.
1 teaspoon sugar – Balances the sour and spicy flavors.
1-2 Thai red chilies – Finely sliced for heat (adjust to taste).
1/4 cup red onion – Thinly sliced for a mild bite.
1/4 cup fresh cilantro – Roughly chopped for freshness.
1/4 cup fresh mint leaves – Torn or chopped to add coolness.
2 green onions – Sliced, for extra crunch and mild onion flavor.
Optional: lettuce leaves – For serving as wraps or a bed for the salad.

Instructions

Cook the ground chicken in a non-stick pan over medium heat, breaking it up until it is fully cooked and no longer pink, about 6 to 8 minutes. Drain any excess liquid from the pan.
Transfer the cooked chicken to a mixing bowl while still warm. Add the lime juice, fish sauce, and sugar then stir to combine thoroughly.
Mix in the toasted rice powder, sliced chili, red onion, cilantro, mint, and green onions. Toss everything until evenly coated, allowing the flavors to meld.
Taste and adjust seasoning if needed, adding more lime juice or fish sauce as preferred.
Serve the larb gai on a platter over lettuce leaves or alongside jasmine rice for a complete meal.

This dish shines with its bright, layered flavors and can brighten any meal with its fresh ingredients and satisfying texture.

14. Japanese Crab and Avocado Salad with Sesame Dressing

This Japanese Crab and Avocado Salad offers a fresh and creamy combination that’s surprisingly simple to prepare. The smooth texture of ripe avocado blends beautifully with the delicate, flaky crab meat. Tossed in a tangy yet smooth sesame dressing, this salad brings a well-rounded, balanced flavor to your table. It’s an ideal choice for a light lunch, appetizer, or a side dish that complements various meals.

Why This Recipe Works

This salad is quick to assemble, with no cooking required, making it a great option for busy days. The flavor balance between avocado’s creaminess and crab’s subtle sweetness is enhanced by a slightly tangy sesame dressing.

Convenience – ready in minutes with no need for cooking or complex prep.
Flavor balance – creamy, slightly tangy, and savory with subtle nutty sesame notes.
Texture – soft avocado contrasts with tender crab for a satisfying bite.
Appeal – elegant yet approachable salad perfect for everyday meals or entertaining guests.

Ingredient Swap Ideas

Adjusting some ingredients lets you tailor the salad to different preferences or dietary needs while keeping the core taste intact. You can highlight freshness or accommodate what’s available in your pantry.

Crab meat – replace with cooked shrimp or canned imitation crab for an accessible alternative.
Avocado – use firm tofu cubes if avoiding avocado or for a different texture.
Sesame dressing – swap rice vinegar for lemon juice to add a brighter citrus note.
Sesame oil – substitute with toasted walnut or olive oil for a different nutty flavor.

Ingredients

8 ounces fresh crab meat – picked free of shells, for delicate flavor and texture.
2 ripe avocados – peeled, pitted, and diced.
2 cups mixed salad greens – washed and dried, such as arugula, leaf lettuce, or mizuna.
2 tablespoons toasted sesame seeds – for garnish and light crunch.
2 tablespoons white rice vinegar – adds acidity to the dressing.
1 tablespoon soy sauce – provides umami depth.
1 tablespoon toasted sesame oil – enhances nutty flavor in dressing.
1 teaspoon honey – balances acidity with mild sweetness.
1/2 teaspoon grated fresh ginger – adds a subtle spice to the dressing.
Salt – to taste, to bring out all the flavors.
Black pepper – freshly ground, for seasoning.

Instructions

In a small bowl, whisk together white rice vinegar, soy sauce, sesame oil, honey, and grated ginger until the dressing is smooth and well combined. Set it aside to allow flavors to meld.
In a large bowl, gently toss the crab meat and diced avocados to avoid mashing the avocado pieces. Add the mixed salad greens.
Pour the dressing over the salad and lightly toss until everything is evenly coated without breaking the avocado apart. Season with salt and freshly ground black pepper to your preference.
Transfer the salad to serving plates or a large bowl and sprinkle with toasted sesame seeds for a nutty crunch.
Serve the salad chilled or at room temperature, ideal for a refreshing starter or light meal.

This salad comes together quickly and offers a refined taste that works for weekday lunches or gathering with friends. You can adjust the dressing ingredients slightly to suit your taste, keeping it fresh and vibrant every time.

15. Cold Sesame Peanut Noodle Salad

Cold Sesame Peanut Noodle Salad is a refreshing and satisfying dish that combines chilled wheat noodles with a rich, nutty peanut dressing. The bright crunch of julienned cucumbers adds a fresh contrast to the creamy sauce, making it a great option for warm days or as a make-ahead lunch. It comes together quickly and offers a lovely balance of flavors and textures without requiring much time or complicated steps.

Why This Recipe Works

This salad is a practical choice that delivers bold flavors and simple preparation. It shines as a versatile dish suitable for casual family meals or casual gatherings.

Convenience – Chilled noodles can be prepared ahead and tossed just before serving.
Flavor balance – The peanut dressing combines creamy, savory, and slightly tangy elements for depth.
Texture – The combination of soft noodles and crisp cucumbers keeps every bite interesting.
Appeal – It works well as a light main or a side dish that most people find approachable.

Ingredient Swap Ideas

You can easily adapt this salad to suit different diets or pantry staples. Changing a few ingredients won’t compromise the essence of the dish.

Noodle substitute – Use rice noodles or gluten-free noodles for a gluten-intolerant version.
Nut option – Swap peanut butter for almond or cashew butter if preferred or allergic.
Dressing twist – Replace soy sauce with tamari for a gluten-free dressing.
Add protein – Toss in shredded cooked chicken or tofu cubes for a heartier salad.

Ingredients

8 ounces wheat noodles – such as spaghetti, linguine, or ramen noodles.
1/2 cup creamy peanut butter – smooth texture for a silky dressing.
3 tablespoons soy sauce – provides the salty base for the sauce.
2 tablespoons rice vinegar – adds a mild tang to balance richness.
1 tablespoon toasted sesame oil – brings deep sesame flavor.
1 tablespoon honey – sweetens the dressing naturally.
1 teaspoon grated fresh ginger – for gentle warmth and zest.
1 garlic clove, minced – adds savory depth.
1/4 cup warm water – to thin the dressing to a pourable consistency.
1 large cucumber – julienned into thin strips for crunch.
2 green onions, thinly sliced – for mild onion flavor and color.
1 tablespoon toasted sesame seeds – for garnish and subtle nutty crunch.

Instructions

Cook the wheat noodles according to package instructions until just tender. Drain and rinse thoroughly under cold water to stop the cooking and cool the noodles.
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and warm water until smooth and well combined. Adjust water if needed for a creamy but pourable sauce.
Toss the cooled noodles with the peanut dressing until evenly coated. Add the julienned cucumber and sliced green onions, gently mixing to combine.
Transfer the salad to a serving bowl and sprinkle with toasted sesame seeds for garnish. Serve chilled or at room temperature.
Refrigerate any leftovers in an airtight container for up to 2 days. Stir gently before serving again.

16. Vietnamese Herb Salad with Grilled Pork

This Vietnamese herb salad with grilled pork combines fresh, vibrant greens with savory grilled meat and a tangy dressing for a lively and balanced dish. The mix of herbs brings a fragrant freshness, while the grilled pork adds a satisfying and smoky flavor. It’s a dish that comes together simply but offers a complex layering of tastes and textures. You can prepare the pork ahead and toss everything just before serving for a quick, nutritious meal.

Why This Recipe Works

This salad balances fresh herbs and grilled pork with a bright, savory-sour dressing, making it flavorful and refreshing. It works well as a light lunch or a shareable dinner with family.

Convenience – The grilled pork can be marinated and cooked ahead, speeding up assembly.
Flavor balance – The dressing blends sweet, sour, salty, and spicy notes for a harmonious taste.
Texture – Crisp herbs and greens contrast with juicy, tender pork slices.
Appeal – It’s a colorful, wholesome dish that’s easy to customize for different preferences.

Ingredient Swap Ideas

Swapping ingredients can help adjust this salad to suit your tastes or dietary choices without losing its essence. Here are some straightforward options:

Protein swap – Use grilled chicken, shrimp, or firm tofu instead of pork to change the flavor or accommodate dietary needs.
Greens variation – Substitute or add other herbs like cilantro, Thai basil, or mint, or include lettuce varieties for different textures.
Dressing alternative – Replace fish sauce with tamari or soy sauce for a vegetarian-friendly and milder dressing.
Heat level – Adjust the amount of fresh chili or omit it to make the salad milder.

Ingredients

500 grams pork shoulder or pork loin – Thinly sliced for grilling.
2 tablespoons lemongrass – Finely minced for marinating the pork.
2 cloves garlic – Minced, mixed with pork marinade.
2 tablespoons fish sauce – Used in pork marinade and dressing.
1 tablespoon sugar – To balance the marinade and dressing flavors.
1 tablespoon vegetable oil – For grilling and marinating.
1 cup Vietnamese coriander (rau răm) – Washed, leaves picked for salad.
1 cup mint leaves – Fresh and washed for the herb mix.
1 cup cilantro leaves – Washed, with tender stems included.
1 cup Thai basil leaves – Washed and dried.
1 small cucumber – Thinly sliced or julienned for crunch.
1 large carrot – Julienned or shredded.
1 red chili – Thinly sliced for heat (optional).
Juice of 1 lime – For the dressing’s acidity.
2 tablespoons warm water – To dilute the dressing.
2 tablespoons rice vinegar – Adds tang to the dressing.

Instructions

In a bowl, combine the minced lemongrass, garlic, fish sauce, sugar, and vegetable oil. Add the pork slices and toss to coat evenly. Let it marinate for at least 20 minutes.
Preheat a grill pan or outdoor grill over medium-high heat. Grill the pork slices for about 3 to 4 minutes per side, until cooked through and slightly charred. Remove and set aside to rest.
In a small bowl, whisk together the lime juice, fish sauce, sugar, rice vinegar, warm water, and sliced chili until the sugar dissolves fully. Adjust seasoning to taste.
In a large salad bowl, combine all the washed herbs, cucumber, and carrot. Add the grilled pork slices on top. Pour the dressing over the salad just before serving and toss gently to mix.
Serve the salad immediately for best freshness and texture, accompanied by steamed jasmine rice if desired.

17. Korean Glass Noodle Salad (Japchae) – Served Cold

This Korean glass noodle salad, or Japchae, is a refreshing twist on the classic stir-fried dish, served cold as a vibrant and satisfying salad. The chewy texture of sweet potato noodles combines beautifully with a colorful mix of sautéed vegetables, all brought together by a subtle, savory-sweet dressing. It’s a great option when you’re looking for a light yet filling salad that’s perfect to prepare ahead and enjoy chilled.

Why This Recipe Works

This recipe balances textures and flavors in a way that keeps the dish lively and delicious, even when served cold. It offers an easy, make-ahead option that holds up well in the fridge, making it ideal for busy days or gatherings.

Convenience – You can prepare the noodles and vegetables ahead and toss everything together just before serving.
Flavor balance – The sauce blends sweet, savory, and nutty notes, complementing the neutral noodles and fresh vegetables perfectly.
Texture – Chewy noodles contrast with tender-crisp vegetables for an enjoyable bite each time.
Appeal – This salad suits a range of diets and works well as a side dish or light main meal.

Ingredient Swap Ideas

Adjusting ingredients can help customize Japchae to suit your pantry or dietary needs without losing its signature charm. Here are some practical options to try:

Noodles – Swap sweet potato glass noodles with mung bean noodles or rice vermicelli for a similar texture.
Protein – Add sliced beef, chicken, or tofu to make the dish heartier.
Vegetables – Use spinach, kale, or bok choy instead of traditional bell peppers and carrots for different greens.
Sauce – Replace soy sauce with tamari for a gluten-free version or use coconut aminos for a soy-free alternative.

Ingredients

100 grams sweet potato glass noodles – Also known as dangmyeon, these noodles are chewy and translucent.
1 medium carrot, julienned – Adds natural sweetness and crunch.
1 red bell pepper, thinly sliced – Brings color and mild sweetness.
1 cup spinach leaves – Washed and trimmed, adds freshness and color.
4 shiitake mushrooms, sliced – For a meaty, earthy flavor.
2 green onions, sliced – Adds a mild onion flavor.
2 cloves garlic, minced – For savory depth.
2 tablespoons soy sauce – Provides a salty, umami base.
1 tablespoon sesame oil – Adds a toasted, nutty aroma.
1 tablespoon sugar – Balances the saltiness with a touch of sweetness.
1 tablespoon toasted sesame seeds – For garnish and extra crunch.
1 tablespoon vegetable oil – For sautéing the vegetables.
Salt and pepper – To taste.

Instructions

Bring a large pot of water to a boil and cook the sweet potato noodles according to package instructions, usually about 6 to 7 minutes. Drain and rinse under cold water to stop cooking, then set aside.
Heat vegetable oil in a large skillet over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add carrots, bell pepper, and shiitake mushrooms, sautéing for 3 to 4 minutes until vegetables are tender-crisp. Add spinach and green onions; cook for another minute until spinach wilts.
In a small bowl, whisk together soy sauce, sesame oil, and sugar until sugar dissolves. Adjust seasoning with salt and pepper as needed.
Place the drained noodles in a large bowl. Add the sautéed vegetables and pour the sauce over the mixture. Toss everything together gently but thoroughly to combine well.
Chill the salad in the refrigerator for at least 30 minutes before serving. Just before serving, sprinkle with toasted sesame seeds.

This salad is a delightful side or a light, healthy meal to enjoy on warm days or whenever you want a fresh take on noodles.

18. Thai Pineapple and Cashew Salad

This salad brings refreshing tropical flavors together with a crisp, colorful mix of pineapple, crunchy cashews, and sweet bell peppers. The tangy lime dressing adds a bright, zesty finish that lifts the whole dish. It’s a simple salad that feels special, quick to throw together for lunch or as a side for dinner.

Why This Recipe Works

This salad offers a lively combination of sweet and tangy flavors balanced with crunchy textures, making it appealing and interesting to eat.

Convenience – Requires no cooking, just chopping and tossing, so it’s ready in minutes.
Flavor balance – Sweet pineapple meets zesty lime and fresh herbs, creating a vibrant taste.
Texture – Crunchy cashews and crisp bell peppers add a satisfying bite.
Appeal – Bright, colorful, and attractive, great for casual meals or more festive occasions.

Ingredient Swap Ideas

Changing up a few ingredients can help the salad fit different dietary needs or flavor profiles while keeping its fresh feel.

Cashews – Replace with almonds or peanuts if preferred or for variety.
Pineapple – Use mango or papaya for a different tropical twist.
Bell peppers – Swap with cucumbers or shredded carrots for crunch without the sweetness.
Herbs – Try cilantro or basil if mint isn’t available or to change the herbaceous note.

Ingredients

2 cups fresh pineapple chunks – bite-sized pieces, juicy and ripe.
1/2 cup roasted cashews – unsalted for a balanced flavor and crunch.
1 red bell pepper – sliced thinly for color and crispness.
1 yellow bell pepper – sliced thinly, adds sweetness and brightness.
1/4 cup fresh mint leaves – roughly chopped for a fresh herbal note.
2 tablespoons lime juice – freshly squeezed for tang and acidity.
1 tablespoon fish sauce – adds savory depth and authentic flavor.
1 teaspoon sugar – balances the acidity and saltiness in the dressing.
1 small red chili – thinly sliced, optional for heat.
1 tablespoon vegetable oil – helps blend flavors in the dressing.

Instructions

In a large bowl, combine the pineapple chunks, sliced red and yellow bell peppers, and roasted cashews. Toss gently to mix.
In a small bowl, whisk together lime juice, fish sauce, sugar, and vegetable oil until the sugar dissolves and the dressing is well combined.
Pour the dressing over the salad and toss to coat all the ingredients evenly.
Add the chopped mint and sliced chili to the salad, mixing gently again to distribute the herbs and spice.
Let the salad sit for 10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

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