Present this bright and refreshing salad on a platter to show off its beautiful colors.
Asian Sides & Salads
For a Thai feast of flavors, textures, and colors, a mound of rice is surrounded by a variety of veggies and a sweet-tart fruit—usually pineapple or green apple.
Literally translated, the name for this salad in Chinese is “cold mix.”
Roasting brings out okra’s natural sweetness while searing away its sliminess. Okra’s grassy flavor is enhanced with summer corn and coconut in this Thai-inspired side dish. To give the combination more of a spicy kick, toss the vegetables with a squeeze or two of sriracha hot sauce when adding the lime juice.
Flowering (aka ornamental) kale, which looks like a giant purple carnation, is worth seeking out for this salad, even if just a handful of the leaves are thrown in for color.
Delicately flavored white miso paste stands in for fish sauce in this classic Southeast Asian starter.
Chinese black vinegar is a rich, dark, sour-sweet condiment much like aged balsamic vinegar; in fact, you can substitute balsamic vinegar here.
No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection.
The clean, simple flavors of this stir-fry get a hint of spice from dried chiles. Using whole chiles lets you control the heat more easily than with chopped chiles or chile sauce. Check Asian markets for fresh bamboo shoots that are boiled and vacuum-sealed. The pale yellow cones taste so much better than canned. You can substitute green beans for the long beans, though their texture isn't quite as firm.