How to make Asian Style Salad

My family loves Asian culture especially the Asian cuisine. The unique blend of flavors, spice mixes and variety of dishes makes me feel so excited when I cook some meals like that. However, my daughter and I like spicy food and this Asian style salad which recipe I made by myself one of our favorite dished.

This recipe combines all basic components like vegetables, mixture of spices and Asian regular sauces and oils. Asian style salad you can serve with rice, potatoes or as independent dish. Please enjoy!


How to make Asian - Style Salad
Very easy and tasty recipe of Asian - style salad. Perfect as a side dish and as independent meal. Suitable for vegans.
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  1. 1 lime
  2. 2 to 3 eggplants
  3. 2 to 3 red bell peppers
  4. 2 red onions
  5. 2 hot chili peppers
  6. 4 cloves of garlic
  7. 50 ml of rice vinegar
  8. 50 ml of balsamic vinegar
  9. 70 ml of extra virgin olive oil
  10. 1 tsp. of sesame oil
  11. 30 to 50 ml of soy sauce
  12. Basil leaves
  13. Fresh coriander and parsley
  14. 1 tsp. of brown sugar
  15. 150 to 200 grams of cherry tomatoes
  16. Pinch of cumin seeds
  17. Sea salt, black ground pepper
  18. 1 tbsp. of sesame seeds
  1. Wash eggplants, put into a pan, pour the water on top of them, add 1 tsp. of salt, cover with lid and place on the medium heat. Bring to the boil and cook for 10 minutes until slightly soft texture. You can check the readiness of eggplant by using a toothpick. If it easily poke the eggplants skin – vegetables are ready.
  2. Remove pan from the heat and drain the water through colander. Wait until eggplants are cooled.
  3. Cut eggplant in half and then slice each half in three pieces. Then cut eggplants into strips or cubes or as you like.
  4. Put eggplants into a large deep bowl, season with salt, drizzle with rice vinegar, cover with plate with less diameter and put something hard on top to make a “press”.
  5. Remove the core and seeds from bell peppers. Cut into thin strips. Put bell peppers into a bowl with eggplants and put something hard on top again, set aside for 1 hour.
  6. Slice onion into cubes.
  7. Add olive oil into a frying pan, place on the medium heat and heat it. Add onion cubes into frying pan and cook until transparent. Season with salt, sprinkle with cumin seeds on top, add brown sugar, balsamic vinegar, soy sauce, a few drops of sesame oil, little bit of sesame seeds and give a good stir. Remove from the heat.
  8. Finely chop the hot chili pepper and garlic, add into frying pan and mix until combine.
  9. Add prepared sauce into a bowl with eggplants and bell peppers and stir once more.
  10. Cover salad with place, put the hard thing on top and put in refrigerator for 2 to 3 hours.
  11. Sprinkle salad with sesame seeds, fresh herbs and serve with rice and pickled cherry tomatoes.
  1. Pickled cherry tomatoes with basil
  2. These tomatoes will add an ending note to Asian style salad.
  3. Cut cherry tomatoes in halves, sprinkle with salt, black pepper and chopped basil leaves.
  4. Drizzle with balsamic sauce and olive oil and set aside for 7 to 10 minutes.
  5. Serve with Asian style salad.
Creative Family
See recipe video here: