Asian Salads: 72 Inspired Recipes from Vietnam, China, Korea, Thailand, and India

Japanese author Watanabe (Daily Side Salads) combines recipes from across the Asian continent in this inventive paean to the humble salad. Organized around six fundamental dressings (based on Vietnamese fish sauce, Korean gochujang, Chinese Szechuan pepper, and other ingredients), the recipes are mostly succinct and feature short and easily accessible ingredient lists. Watanabe is charming when she describes her “light and refreshing” Cloud Ear Mushroom and Cucumber Salad, sharp with ginger and Chinese black vinegar, or a fried banana salad with Thai basil (“so addictive!”). There is a freewheeling definition of salads here, such as her omelet with clams made into a salad with just a few springs of dill, or a mackerel salad with peanut sauce tossed with bean sprouts and a cup of mint leaves. Meat-centered salads include a Korean beef tongue with green onions, and spicy pork with mint leaves and red cabbage. A chapter on “Salads with Fritters, Spring Rolls and Other Fried Snacks,” includes Thai meatballs with lettuce and shiso, and a salad of Vietnamese fried fish cakes. Watanabe packs lots of refreshing flavors into an array of doable recipes. (June)