Oriental Salad Recipes, Tips & Videos

Oriental Salad Recipes, Tips & Videos

Nothing says light and crispy like an Oriental Salad. In fact, this salad is so good for you that most fast-food chains have a variation of it on their menu. Generally, these salads are made with a mix of greens, water chestnuts, peapods, cabbage and chow mein noodles with a soy or teriyaki based dressing. And although the term "oriental" generally conjures up Chinese fare, there are a number of different cuisines, including Japanese and Thai that can legitimately claim that title as well.

At Recipe4Living we have Oriental Salads made with a variety of different ingredients including pasta, chicken, and beef. We even have some hot oriental salads that make an entire meal. So join us on an Eastern tour of tasty and healthy Oriental Salads.

Oriental Salad Recipes

Oriental Salad

A favorite at family reunions and pot lucks.


1 pkg. shredded broccoli slaw or shredded cabbage

1 bunch of green onions, chopped

1/2 C. roasted sunflower hearts

1/2 C. slivered almonds

2 bags Ramen noodle soup (any flavor, crush noodles)


1/2 - 3/4 C. extra virgin olive oil

1 C. sugar

1/2 C. white vinegar

2 seasoning packets that came w/ Ramen noodles


Mix the slaw, onion, sunflower hearts, almonds and 1 pkg. of Ramen noodles and place in a covered casserole dish. Shake dressing ingredients well in a jar until well dissolved then pour over the salad. Top with the remaining bag of noodles. Refrigerate overnight or at least several hours. Mix well right before serving.

More Oriental Salad Recipes

Chinese Noodle Salad

Oriental Bok Choy Salad

Chow Mein Noodle Salad

Thai Oriental Salad Recipes

Spicy Thai Cucumber Salad

Add some fresh chili pepper to this recipe for a spicy kick to your cucumber salad.


2 lb. cucumbers peeled and thinly sliced

1/2 C. rice wine vinegar

1/2 C. sugar

1/2 C. water

1 tsp. salt

1/4 C. chopped shallots or purple onion

1 fresh hot chili pepper, finely chopped

1/4 C. dry roasted peanut, crushed

1/4 C. fresh cilantro, chopped


Place sliced cucumber on a platter. Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. Remove from heat and allow cooling. Place shallots and chili pepper in vinegar mixture and stir. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro. Don't be concerned about the strong smell when hearing the vinegar. You just have to get through this part of the recipe and then everything will be fine.

More Thai Oriental Salad Recipes

Quick and Easy Thai-Style Cole Slaw

Fresh Apricot Thai Salad

Thai Beef Salad

Japanese Oriental Salad Recipes

Stinky Salad

Crunchy, sweet and healthy salad with Japanese influence. The Japanese love pickles and this recipe comes from Kyushu.


1 large daikon (no substitutions, please)

1 medium carrot

1 Tbs. fresh chopped garlic

1 Tbs. fresh grated ginger root

3 C. sushi vinegar or high quality white vinegar

1/2-1 C. sugar or sugar substitute


Wash and peel daikon and carrot. Carrots should be cut in half lengthwise, then large slices. Daikon cut lengthwise in quarters, then cut in large chunky slices. Place in large AIRTIGHT (trust me on this) unbreathable container and add rest of ingredients. Let sit overnight and enjoy the sweet crunch with any meal. Great as a between meal snack. For you pickle lovers, this one is addicting!!

More Japanese Oriental Salad Recipes

Sunomono (Japanese Cucumber Salad)

Wakame Sea Salad with Ginger Sesame Dressing

Oriental Salad Recipes With Chicken

Chinois Chicken Salad By Wolfgang Puck

One of my favorite true convenience foods now widely available in markets is the cooked, ready-to-eat rotisserie chicken. Rubbing a whole chicken with seasonings and then cooking it on a slowly turning spit is an excellent way to produce juicy, flavorful meat. Those I've sampled from supermarkets deliver reliably good results, provided that you take some care to select one that seems to have finished cooking fairly recently, looking plump and juicy, with nicely browned skin. A straight-from-the-market rotisserie chicken is perfect for such a salad, as the still-warm meat will soak up the flavors of the Asian-style dressing in a way that cold chicken, the usual staple for salads, cannot.



1/4 C. (60 ml) rice vinegar

2 Tbs. light sesame oil

2 tsp. dry Chinese or English (Colman's) mustard

1 tsp. soy sauce


Freshly ground black pepper

2 to 3 Tbs. peanut oil


2 small heads or 1 medium head napa cabbage

1 small head romaine or iceberg lettuce

10 snow peapods

1 whole cooked hot rotisserie chicken

1 Tbs. black sesame seeds, or white sesame seeds toasted in a dry pan over low heat, stirring continuously, until golden, about 1 minute


First, make the Chinese Mustard Vinaigrette: Put the rice vinegar, sesame oil, dry mustard, soy sauce and a little salt and pepper into a blender or a food processor fitted with the stainless-steel blade. Blend or process until smooth. With the machine running, drizzle in the peanut oil to form a thick, smooth dressing. Taste the dressing and adjust the seasonings if necessary with more salt and pepper. Transfer the dressing to a bowl and set aside.

Select 4 to 8 nice-looking leaves from the napa cabbage and set them aside to decorate each serving plate. With a sharp knife, cut the remaining napa cabbage leaves crosswise into 1/4-inch (6 mm) julienne strips. Pull away the outer leaves of the romaine or iceberg lettuce to reveal the paler, tender heart. With a sharp knife, cut the lettuce heart crosswise into 1/4-inch (6-mm) strips until you have 1 C. (250 ml) of shreds. With the knife, cut the snow peapods diagonally into 1/4-inch (6-mm) strips.

With your fingers, remove the skin from the still-warm rotisserie chicken. Pull off the meat from the breasts, thighs and drumsticks; tear the meat into bite-sized pieces. In a mixing bowl, combine the chicken, shredded cabbage, shredded lettuce and snow peas. Toss with enough of the vinaigrette to coat all the ingredients well. Arrange the whole napa cabbage leaves around the edge of a large serving plate or platter, or on individual serving plates, and mound the salad mixture on top. Garnish with sesame seeds and serve immediately. Serves two as a main course, four to six as an appetizer.

More Oriental Salad Recipes With Chicken

Strawberry Chicken Salad with Hoisin-Sesame Dressing

Applebee's Oriental Chicken Salad

Chinese Chicken Salad

Oriental Salad Dressing Recipes

Sweet and Sour Salad Dressing

Make your own salad dressing with a few ingredients and you won't regret it.


1/2 red onion

4 Tbs. Dijon mustard

1 1/2 C. red wine vinegar

2 C. olive oil

salt and pepper to taste

1/2 C. sugar

1/4 C. lemon juice (optional)


In a food processor, dice up onion, add mustard and pulse. Add red wine vinegar and keep machine on while you pour olive oil in slowly. Add sugar. Blend well and add salt and pepper to taste. Add lemon juice if you like.

More Oriental Salad Dressing Recipes

Ginger Vinaigrette

Spicy Garlic Vinaigrette

Thai-Style Salad Dressing

Oriental Salad Recipes With Beef

Sizzling Beef Salad

If you love hot stuff then this is a must try. Add some red chili paste to your boneless beef sirloin steak. Once this is cooked, add the sweet and tropical taste of papaya and honey roasted peanuts.


12 oz. boneless beef sirloin steak, cut 1 to 1-1/2 inches thick


1 to 2 Tbs. purchased red chili paste* (sambal)

1/3 C. lime juice

3 Tbs. cooking oil

2 Tbs. hoisin sauce

6 C. shredded romaine

1 medium fresh papaya, seeded, peeled, and sliced

2 Tbs. chopped honey-roasted peanuts


Sprinkle both sides of meat lightly with salt. Spread one or both sides of steak with chili paste. Place in a sealable plastic bag or shallow dish. Seal bag or cover dish; marinate at room temperature for 30 minutes. (Or, refrigerate for several hours or overnight.)

Grill steak on an uncovered grill directly over medium-hot coals for 12 to 15 minutes or until medium doneness (145 degree F), turning once. (Or, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 15 minutes or until medium doneness (145 degree F), turning once.) Cool. Wrap; set aside or chill.

To make dressing, in a screw-top jar combine lime juice, oil, and hoisin sauce. Cover and shake well. Arrange romaine on 4 chilled plates. To serve, thinly slice steak. Arrange steak slices on shredded romaine; add papaya slices. Drizzle with dressing; sprinkle with peanuts.

Makes 4 main-dish servings.

More Oriental Salad Recipes With Beef

Thai Beef Salad

Spicy Beef Salad with Plum Dressing

Thai Beef Salad Wraps

Oriental Salad Recipes With Pasta

Asian Chicken Pasta Salad

Lightly frying the vegetables adds an unexpected dimension to this salad.


8 oz. rotelle pasta

5 boneless chicken breast halves, cooked and cut into bite-sized pieces

5 Tbs. vegetable oil for frying

1 tsp. salt, divided

2 carrots, sliced diagonally

1/2 lb. fresh mushrooms, quartered

1/2 head broccoli, cut into florets

1/2 head cauliflower, broken into small florets

1/4 C. water

1 bunch green onions, chopped

2 Tbs. soy sauce

3 Tbs. sesame oil


Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain. Place in large bowl with chicken. In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl. Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken. Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste.  Serve warm or cold.

Makes 6 servings.

More Oriental Salad Recipes With Pasta

Japanese Soba Noodle Salad

Asian Noodle Salad

Hot Oriental Salad Recipes

Hot Oriental Salad

Sauté vegetables and add sauce for this delicious recipe.


1 Tbs. vegetable oil

2 cloves garlic, minced

1/2 tsp. ground ginger

1 C. celery, julienned

8 C. Chinese cabbage, 1-inch pieces

1/2 lb. fresh mushrooms, sliced

3/4 lb. spinach, torn in pieces

2 Tbs. Kikkoman Soy Sauce


Heat oil in wok or Dutch oven over medium-high heat; add garlic and ginger. Sauté until garlic is lightly browned. Add celery; stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach; stir-fry 2 minutes. Add soy sauce and serve immediately.

More Hot Oriental Salad Recipes

Chinese Hot and Spicy Asparagus Salad

Chicken Salad Casserole

Oriental Salad Recipes Hints & Videos

KitchenAid Multi Food Chopper

Norpro Stainless Steel Crinkle Cutter

OXO Mandoline

Grilled Mushroom Oriental Salad

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