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Salads from Southeast Asia

created by ckbk

Sour, sweet, salty, hot and bitter. The flavors that characterise the cooking of Thailand, Vietnam, Indonesia and Burma combine to work magic. Add crunchy vegetables, citrus fruit or coconut, and you have an unbeatble salad that satisfies all the senses.
Recipes
Burmese Tea-Leaf Salad

Burma: Rivers of flavor

Naomi Duguid

Spicy Cucumber Salad

Ken Hom Cooks Thai

Ken Hom

Urap Pegagan Ikan Asin

Flavors of Indonesia

William Wongso

Vegetable Salad with Coconut Dressing

Indonesian Regional Food and Cookery

Sri Owen

Yum Woon Sen

The Little Thai Cookbook

Marshall Cavendish

Cabbage Salad with Banana Blossoms

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Ann Le

Pink Grapefruit Salad with Toasted Coconut and Fresh Mint

Quick & Easy Thai

Nancie McDermott

Gado Gado

Salmagundi

Sally Butcher

Green Papaya Salad with Long Bean, Limes, Roasted Peanuts and Sticky Rice

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Robert Danhi

Poached Chicken and Cabbage Salad with Vietnamese Coriander

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Robert Danhi

Spicy Thai Beef Salad

The Barbecue Bible

Steven Raichlen

Beef and Kohlrabi Salad

The Songs of Sapa

Luke Nguyen

Tamarind Beef and Cucumber Salad

The Songs of Sapa

Luke Nguyen

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