Vegetarian Asian Sides & Salads Recipes | Vegetarian Times Skip to main content

Asian Sides & Salads

Round out your meal with just the right side dish or salad.
Caramelized Okra and Corn with Coconut, Mint, and Lime

Caramelized Okra and Corn with Coconut, Mint, and Lime

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.

Asian Kale, Green Bean, and Tofu Salad

Asian Kale, Green Bean, and Tofu Salad

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.

Sesame-Ginger Steamed Broccoli

Sesame-Ginger Steamed Broccoli

No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection.

Bamboo Shoot, Mushroom, and Long Bean Stir-Fry

Bamboo Shoot, Mushroom, and Long Bean Stir-Fry

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.

Pages