Maki Watanabe - Asian salads: 72 inspired recipes from Vietnam, China, Korea Thailand and India
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Dozens of fragrant herbs like cilantro, Thai basil, and lemongrass are combined with delicious fresh Asian vegetables like Napa cabbage, spicy kimchi, daikon, and many more!
These healthy recipes are simple and very easy to preparebased on classic dishes found in Vietnam, Thailand, India, China and Korea. Many of the salads have meat or seafood options, and are perfect as side dishes or as complete and satisfying one-dish meals!
Easy step-by-step instructions and photos provide shortcuts and substitutes to save you time. The salad recipes are organized into four chapters:
- Vietnamese Beef and Avocado Salad
- Spicy Thai Salad with Pork...
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MY LIFE-LONG PASSION FOR ASIAN SALADS Whenever I visit Vietnam, Thailand, China, India and other countries around Asia, I am always surprised at the abundance of vegetable dishes. I find dishes that are full of herbs, or encounter vegetables that I have never eaten before. Sometimes the vegetables are briefly boiled and then dressed, quickly stir-fried, or speedily deep-fried; each cooking method is so simple, yet they yield so many variations. I am convinced that one of the reasons Im so enamored with various Asian cuisines is because they allow me to eat so many vegetables! In this book, I will introduce you to salads from various Asian countries. As I put these recipes to paper and reminisce about all of the Asian vegetable dishes I have eaten, I am once again reminded that Asia is truly a vegetable utopia! With that as my inspiration, I developed this collection of recipes using the strongly flavored vegetables Ive encountered that I have come to love, as well as more familiar vegetables from my home country of Japan and other ingredients that are used in the Asian countries I cover in this book, along with the seasonings and cooking methods typically used there. From simple vegetable-only recipes that are perfect as side dishes or for eating with an alcoholic beverage, to filling main dish salads containing meat or fish, all the recipes in this book are very easy to make. On Page 15, I give recipes for some versatile dressings that effortlessly bring the flavors of each countrys cuisine to any salad. I hope youll use them to enjoy the tastes of these countries as part of your everyday meals. Regardless of your status as a world traveler, this book will help you explore and enjoy the tastes and aromas from across Asia. Maki Watanabe
CHINAOfficial Name: Peoples Republic of China Capital City: Beijing Currency: Yuan (CNY) Time Difference: Beijing (CST) is 13 hours ahead of New York, NY (EST) 
VIETNAMOfficial Name: Socialist Republic of Vietnam Capital City: Hanoi Currency: Vietnamese Dong (VND) Time Difference: 12 hours ahead of New York, NY (EST) 
THAILAND Official Name: Kingdom of Thailand Capital City: Bangkok Currency: Thai Baht (THB) Time Difference: 12 hours ahead of New York, NY (EST) 
KOREAOfficial Name: Republic of Korea Capital City: Seoul Currency: Korean Won (KRW) Time Difference: 14 hours ahead of New York, NY (EST) 
Southeast Asian seasonings 
Vietnamese nuoc mam (pictured left) and Thai nam pla (middle) are fish sauces. Southeast Asian seasonings Vietnamese nuoc mam (pictured left) and Thai nam pla (middle) are fish sauces. They are made with salt-cured and fermented fish, and are integral to Southeast Asian cuisine. The Japanese fish sauce shottsuru has a similar taste. Coconut milk, pictured right, is made by adding water to shredded coconut and straining the mixture. It has a subtle sweetness and is used mostly in stewed dishes. Chinese seasonings 
Shaoxing wine (far left) is brewed from short-grain or mochi rice. It has a complex flavor with bittersweet notes.
In this book I have used one that has been aged for 12 years. Kojun vinegar (second from left) is a type of black vinegar from Jiangsu province in China; this one is aged 8 years. You can substitute another black vinegar in any recipe that calls for it. Oyster sauce (center) is a rich sauce made with oysters. Sesame oil (second from right) adds a wonderful nutty aroma to dishes. On the far right is another delicious black vinegar from Taiwan.
Chinese pantry ingredients 
Dried tofu (left) is made by drying and thinly slicing tofu. It is also sold labeled as shredded tofu or dried bean curd. It has a unique light taste and chewy texture, and is often seen in dishes dressed with coriander at Chinese restaurants. To the right is century egg or pidan from China. This is made by preserving duck eggs in salt, rice hulls and other ingredients for several weeks to several months. The eggs have a very distinctive flavor.
Various dried spices 
Curry powder (top right) is a mixture of several spices. Cumin powder (bottom left) has a subtle bitterness and a strong fragrance. Whole cumin seeds are also used in this book. Chili powder (second from left) is a mixture of powdered chili pepper and other spices. Turmeric (second from right) is known for its unique, vivid yellow color. Garam masala (bottom right) is a mixture of various spices that is often used to add flavor and fragrance.
Hot and spicy ingredients 
Coarsely ground dried red chili pepper (top left) is commonly used in Korean cuisine. Next to it are whole dried chili peppers, also called dragons nails in Japan. On the upper right is
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