What is an Asian salad?

An Asian salad is a fusion-style salad that incorporates ingredients and flavors commonly found in East and Southeast Asian cuisines. It typically includes fresh vegetables like napa cabbage, carrots, bell peppers, and herbs like cilantro, all tossed in a savory, tangy dressing made with soy sauce, rice vinegar, sesame oil, and often garlic or ginger. While not rooted in any one traditional dish, it brings together essential Asian flavor profiles in a refreshing, crunchy format that complements a variety of meals.

What to have with an Asian salad?

This salad pairs well with a broad range of dishes—from grilled meats and rice bowls to noodle stir-fries and brothy soups . Try it alongside teriyaki chicken, Korean BBQ, miso soup, or dumplings. The salad’s acidity and crispness help balance out richer or spicy mains, making it the perfect side to enhance both flavor and texture at the table.

What is the purpose of a side salad?

A side salad plays a vital role in meal composition. It adds contrast, freshness, and nutritional value. It can also aid digestion and help manage appetite by incorporating fiber and antioxidants. Side salads like this one provide a cooling element and reset the palate, allowing you to enjoy each course more fully.

What are good Asian sides?

Great Asian side dishes include cucumber salad, miso soup, pickled vegetables, steamed dumplings, stir-fried bok choy, and fried rice. The Asian Side Salad falls into this category as a cold, crunchy, flavor-packed companion to warm, savory mains. Its adaptability and balance make it one of the most versatile sides in an Asian-inspired spread.

Asian Side Salad: 5 Remarkable Reasons to Try This Crunchy Classic

Description

Asian Side Salad delivers bold crunch and vibrant flavor—perfect for any meal.

Ingredients

1 head Napa cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup shredded carrots
1/2 cup chopped green onions
1/2 cup chopped cilantro
1/2 cup toasted slivered almonds
1/4 cup sesame seeds
1 can (4 ounces) sliced water chestnuts, drained
1 package (3 ounces) ramen noodles, crushed (seasoning packet reserved)
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 ramen seasoning packet (from noodles)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
Pinch of red pepper flakes (optional)

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Instructions

Rinse and pat dry the Napa cabbage. Slice it thinly and place in a large mixing bowl.
Slice the red and orange bell peppers after removing stems and seeds. Add them to the cabbage.
Mix in the shredded carrots.
Chop the green onions and cilantro and stir into the bowl.
Drain the water chestnuts and toss them into the mixture.
Add crushed ramen noodles (without the seasoning) to the bowl.
Stir in toasted almonds and sesame seeds.
In a separate bowl, whisk together vegetable oil, rice vinegar, sugar, soy sauce, and the reserved ramen seasoning.
Add sesame oil, ginger, garlic powder, and red pepper flakes (if using). Whisk until smooth.
Just before serving, pour the dressing over the salad. Gently toss until well coated.
Serve immediately for the best crunch and flavor.