The combination of vegetables and ingredients creates an inspiring Asian-style salad.
Asian-style salads differ from their Western counterparts. Asian salads draw on ingredients with a distinction of contrasting or complementing colors. These salads tantalize the senses with harmonious tastes in a varied mix of sweet, salty and vinegary. Region plays an integral role regarding ingredients and seasoning. For example, in Northern China, where winters are long, salads feature hardy vegetables such as cabbage, daikon radishes and carrots (see Reference 1). Subtle details such as cutting techniques and assembling vegetables with other foods are as important as preserving a vegetable's nutrients and creating an attractive presentation.
Thai
Distinct flavors separate Thai salads from other Asian-style salads. Kaffir lime juice or leaves in salads lend a tartness similar to vinegar. Thickening agents for dressings include coconut milk or ground peanuts. Coconut milk also provides aroma, while the addition of fresh or pickled mango imparts a sweetness or tang (see Reference 2). Thai-style salads often include semi-ripe or green fruits as substitutes for vegetables. Salad seasonings such as lemongrass help counter the piquancy in curry dishes.
Compose a Thai-style salad with rice noodles at room temperature and a peanut butter and orange dressing base. Blend fresh ginger, minced garlic, soy sauce, sesame oil and fresh cilantro into the dressing for a slightly sharp zest that offsets the dressing's initial sweetness. Thinly sliced cucumber has a cooling component, while shredded carrots and green onions bring color and texture. A garnish of chopped peanuts makes a final presentation.
Chinese
A balance of flavor and texture defines a Chinese-style salad. Stir-fried versus fully cooked bok choy, bamboo shoots, asparagus, carrots and mushroom varieties maintains the fresh taste and crisp texture in a salad (see Reference 3). Blended seasonings, such as five-spice powder containing star anise, Szechuan peppercorns and ginger, characterize Chinese cuisine. Flavorful additions to dressing may include soy or hoisin sauce, peanut oil, bean paste or curd, sesame oil and fresh ginger.
Create a Chinese-style salad with a combination of red and green cabbage and carrots for contrast and texture along with stir-fried additions. Fresh ginger, sesame oil and rice vinegar dressing blended with sugar will reduce the oil and vinegar's sharpness. A garnish of toasted black sesame seeds adds the finishing touch.
Japanese
Served in small decorative bowls, Japanese-style salads balance color, texture and taste to a main course, served as an appetizer, side or palate cleanser. A Japanese-style salad includes the combination of raw, crisp, par-cooked and salted, brined or blanched vegetables to maintain "an appealing bite to their texture" (see Reference 4).
Salad vegetables may include cabbage, snow peas or edamame, nori or wakame seaweed and daikon radishes. These are meticulously complemented with sea plants, meats and seafood with rice, soba or bean thread (harusame) noodles coated in a light dressing. Salt substitution for dressing includes shoyu, miso sauce or fish stock.
For a light and fresh-tasting dressing, rice vinegar, sesame oil, shoyu or miso sauce are blended with ginger root. Achieve richness and thickening in dressing with soybean paste or miso. Adding honey balances any saltiness and pungency of strong flavors, such as shoyu. The finished salad will have a garnish, such as toasted sesame seeds and carved radish flowers.
Tags: Asian-style salads, blended with, Chinese-style salad, color texture, daikon radishes, fresh ginger, miso sauce
