28+ Healthy Gluten-Free Asian Salad Recipes for Every Season

If you’re craving a fresh, vibrant, and healthy dish that combines bold flavors with nutrient-packed ingredients, look no further than these 28+ gluten-free Asian salad recipes!

Perfect for any occasion, these salads are a refreshing alternative to heavier meals and are packed with the unique tastes of Asian cuisine.

Whether you’re a fan of zesty Thai flavors, savory Japanese influences, or tangy Vietnamese notes, you’ll find the perfect salad to satisfy your cravings and dietary needs.

These gluten-free options ensure that everyone, including those with sensitivities, can enjoy a flavorful and filling salad without compromising on taste or texture.

28+ Healthy Gluten-Free Asian Salad Recipes for Every Season

These 28+ gluten-free Asian salad recipes provide an exciting mix of flavors, textures, and colors, perfect for any meal or occasion.

From the crunchy freshness of ingredients like cucumbers and cabbage to the bold punch of dressings made with lime, soy sauce, and sesame oil, each recipe is designed to be as delicious as it is healthy.

Best of all, they’re all gluten-free, so you can enjoy these dishes without worrying about food sensitivities.

Whether you’re looking for a light lunch or a side dish for dinner, these salads are sure to impress and leave you feeling satisfied.

So, why not give them a try and add a fresh twist to your meal planning today?

Crunchy Thai Mango Salad

This vibrant Thai mango salad combines the refreshing sweetness of mango with the crunchiness of vegetables and a zesty lime dressing. It’s naturally gluten-free and packed with flavors, making it a perfect side dish or light meal.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup roasted peanuts, crushed
• 1-2 red chilies, sliced (optional)
• 1/4 cup lime juice
• 2 tbsp gluten-free fish sauce or tamari
• 1 tbsp honey or agave syrup
• 1 garlic clove, minced
• 1 tbsp sesame oil

Instructions:

1. In a large mixing bowl, combine the mango, carrot, cucumber, cilantro, and mint.
2. In a small bowl, whisk together lime juice, fish sauce or tamari, honey, garlic, and sesame oil until well combined.
3. Pour the dressing over the salad and toss everything together gently.
4. Sprinkle the crushed peanuts and red chilies over the top for extra crunch and spice.
5. Serve immediately or refrigerate for an hour for the flavors to meld.

This salad is a vibrant burst of flavors, with the sweetness of the mango contrasting beautifully with the salty, sour, and spicy notes of the dressing. The addition of peanuts offers a satisfying crunch, making it a balanced dish that’s both refreshing and satisfying.

Korean-Style Cucumber Salad (Oi Muchim)

Oi Muchim is a Korean cucumber salad that’s light, tangy, and perfect for those who enjoy bold flavors. The gluten-free dressing is both spicy and sweet, making this salad a delicious and healthy side dish.

Ingredients:

• 3 cucumbers, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp gluten-free soy sauce or tamari
• 1 tsp sugar or stevia
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1-2 tsp Korean chili flakes (gochugaru)
• 1 tbsp toasted sesame seeds
• 2 tbsp green onions, chopped

Instructions:

1. Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let them sit for 15 minutes to draw out excess water.
2. Gently squeeze the cucumbers to remove any remaining liquid.
3. In a small bowl, mix together the rice vinegar, gluten-free soy sauce, sugar, sesame oil, minced garlic, and Korean chili flakes.
4. Toss the cucumber slices in the dressing until well-coated.
5. Garnish with sesame seeds and chopped green onions before serving.

This simple yet flavorful salad offers a delightful contrast between the fresh, crisp cucumbers and the bold, spicy dressing. It’s the perfect balance of tangy, savory, and a little kick of heat, and makes for an ideal accompaniment to grilled meats or a hearty Korean meal.

Japanese Seaweed Salad

A nutrient-packed salad filled with an assortment of seaweeds, this Japanese seaweed salad is a gluten-free favorite that brings umami-rich flavors and a satisfying chewiness to your table. It’s light, refreshing, and can easily be served as a side or a standalone dish.

Ingredients:

• 1 cup dried wakame seaweed (or a mix of wakame, kombu, and hijiki)
• 1 small cucumber, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp honey or agave syrup
• 1 tsp sesame seeds (optional)
• 1 tbsp fresh cilantro or parsley, chopped

Instructions:

1. Rehydrate the dried seaweed by soaking it in warm water for about 10-15 minutes until it expands and softens. Drain well and chop into bite-sized pieces.
2. In a mixing bowl, combine the rehydrated seaweed with the sliced cucumber.
3. In a separate small bowl, whisk together the rice vinegar, gluten-free soy sauce, sesame oil, and honey until well mixed.
4. Pour the dressing over the seaweed and cucumber mixture and toss to coat evenly.
5. Garnish with sesame seeds and fresh cilantro or parsley before serving.

This seaweed salad offers a deep umami flavor thanks to the soy sauce and sesame oil, complemented by the freshness of cucumber and the slight sweetness of the honey. It’s a nutrient-dense option that’s perfect for anyone looking to add a light and refreshing dish to their gluten-free meals.

Each of these Asian-inspired salads brings something unique to the table, whether it’s the bright zest of Thai mango, the spicy kick of Korean cucumber, or the umami depth of Japanese seaweed. They’re all easy to prepare, bursting with flavor, and perfect for anyone following a gluten-free diet!

Vietnamese Fresh Herb Salad (Goi Rau)

This Vietnamese herb salad is packed with fresh herbs, vegetables, and a tangy dressing, making it a perfect side dish for any meal. It’s light, refreshing, and full of flavor, all while being gluten-free.

Ingredients:

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh Thai basil, chopped
• 1/4 cup bean sprouts
• 1 red chili, sliced (optional)
• 2 tbsp lime juice
• 2 tbsp fish sauce (or gluten-free tamari)
• 1 tsp sugar or honey
• 1 tbsp sesame oil
• 1/4 cup roasted peanuts, crushed

Instructions:

1. In a large mixing bowl, combine the shredded cabbage, carrots, cilantro, mint, basil, and bean sprouts.
2. In a small bowl, whisk together the lime juice, fish sauce or tamari, sugar, sesame oil, and chili (if using).
3. Pour the dressing over the vegetables and herbs, tossing everything together gently.
4. Garnish with crushed roasted peanuts and additional chili slices if desired.

This salad is a refreshing burst of vibrant flavors and textures, with the crisp cabbage and carrots balanced by the aromatic herbs. The dressing is perfectly tangy, with just a hint of sweetness, making this salad a delightful addition to any meal.

Chinese Spicy Smashed Cucumber Salad

A popular dish in Chinese cuisine, this smashed cucumber salad is a simple yet flavorful gluten-free side that packs a punch with its spicy dressing and crunchy texture.

Ingredients:

• 2 large cucumbers
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tbsp gluten-free soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tbsp chili oil (or more for extra heat)
• 1 tbsp roasted sesame seeds
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Smash the cucumbers with the side of a knife or rolling pin, breaking them into large chunks, and then slice them into smaller pieces.
2. In a small bowl, combine the garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili oil, stirring until the sugar dissolves.
3. Pour the dressing over the smashed cucumbers, tossing everything together.
4. Garnish with sesame seeds and fresh cilantro before serving.

This dish is simple yet bursting with flavor, with the crunchy cucumbers absorbing the spicy, savory dressing. The added sesame oil and roasted sesame seeds give it a delicious nutty flavor, while the chili oil adds the perfect level of heat for those who enjoy a little spice.

Thai Green Papaya Salad (Som Tum)

This tangy and refreshing salad is a Thai classic, made from unripe green papaya, vegetables, and a flavorful gluten-free dressing. It’s naturally gluten-free, and its perfect balance of sour, sweet, salty, and spicy flavors will leave your taste buds dancing.

Ingredients:

• 2 cups green papaya, shredded
• 1 carrot, shredded
• 1/4 cup cherry tomatoes, halved
• 2 tbsp lime juice
• 1 tbsp gluten-free fish sauce or tamari
• 1 tbsp palm sugar or brown sugar
• 1 garlic clove, minced
• 1-2 Thai bird’s eye chilies, minced
• 1/4 cup peanuts, crushed
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a large bowl, combine the shredded papaya, shredded carrot, and cherry tomatoes.
2. In a separate bowl, whisk together the lime juice, fish sauce, palm sugar, garlic, and bird’s eye chilies.
3. Pour the dressing over the salad, tossing everything together until well-coated.
4. Sprinkle the crushed peanuts and cilantro on top for garnish.

Som Tum is the perfect combination of fresh, crunchy textures and bold flavors. The unripe papaya offers a mildly sweet and sour flavor, complemented by the tangy dressing. It’s a dish that’s both refreshing and satisfying, and the peanuts add a nice crunch.

Japanese Pickled Radish Salad

A simple yet delicious Japanese salad featuring pickled radishes and a tangy sesame dressing, this dish offers a refreshing contrast to heartier meals. It’s a light, gluten-free dish that works well as a side or appetizer.

Ingredients:

• 1 cup thinly sliced daikon radish
• 1 tbsp rice vinegar
• 1 tbsp gluten-free soy sauce or tamari
• 1 tsp sugar or honey
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 green onion, sliced

Instructions:

1. In a bowl, combine the thinly sliced radishes with rice vinegar, soy sauce, sugar, and sesame oil.
2. Let the radishes marinate in the dressing for about 15 minutes to absorb the flavors.
3. Garnish with toasted sesame seeds and sliced green onion before serving.

This light, pickled radish salad brings a clean, crisp flavor, perfect for pairing with sushi or grilled meats. The sesame oil and seeds give the salad a nutty undertone, while the tangy dressing brightens the radishes beautifully.

Indonesian Gado-Gado Salad

Gado-Gado is a hearty Indonesian salad made with a mix of steamed vegetables, boiled eggs, and a rich, savory peanut sauce. It’s naturally gluten-free and can be customized with your choice of vegetables.

Ingredients:

• 1 cup steamed green beans
• 1 cup steamed cabbage
• 1 cup steamed potatoes, cubed
• 1/2 cup boiled eggs, sliced
• 1/2 cup tofu, grilled or fried (optional)
• 1/4 cup peanut butter (smooth)
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1 tsp brown sugar
• 1/4 cup water (to thin the dressing)
• 1 tbsp fried shallots (optional)
• Fresh cilantro, for garnish

Instructions:

1. Arrange the steamed vegetables, boiled eggs, and tofu on a large platter.
2. In a bowl, whisk together peanut butter, tamari, lime juice, garlic, brown sugar, and water until smooth.
3. Drizzle the peanut sauce over the arranged vegetables and eggs.
4. Garnish with fried shallots and fresh cilantro.

This salad is a filling and nutritious option, with the peanut sauce adding a rich, creamy texture that ties together all the vegetables and proteins. The combination of flavors is indulgent yet healthy, and the fried shallots add a crispy touch that makes each bite even more delicious.

Malaysian Mango and Avocado Salad

This refreshing salad is a fusion of sweet mango and creamy avocado, paired with a tangy and spicy dressing. It’s gluten-free, light, and bursting with fresh, tropical flavors.

Ingredients:

• 2 ripe mangoes, peeled and sliced
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp fish sauce (or gluten-free tamari)
• 1 tsp sugar
• 1-2 red chilies, sliced
• 1 tbsp sesame oil
• 1/4 cup roasted peanuts, crushed

Instructions:

1. In a large bowl, combine the sliced mango, diced avocado, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, fish sauce, sugar, chilies, and sesame oil until the sugar dissolves.
3. Pour the dressing over the salad and gently toss to combine.
4. Sprinkle the crushed peanuts over the top for extra crunch.

This tropical salad is the perfect balance of sweet, savory, and spicy flavors. The combination of ripe mango and creamy avocado creates a satisfying texture, while the zesty dressing adds a tangy kick. It’s a light, refreshing salad that works as both a side dish or a main meal.

These Asian-inspired salads offer a delightful variety of flavors and textures, each unique but equally satisfying. From refreshing mango to hearty tofu, they’re perfect additions to any gluten-free menu!

Filipino Ensaladang Mangga (Green Mango Salad)

This Filipino green mango salad is a delicious balance of sour, salty, and slightly sweet flavors. The tartness of the unripe mango is complemented by a savory fish sauce dressing, making it a perfect side dish for grilled meats or seafood.

Ingredients:

• 2 green mangoes, peeled and julienned
• 1 small red onion, thinly sliced
• 1/2 cup tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1-2 red chilies, sliced (optional)
• 2 tbsp fish sauce (or gluten-free tamari)
• 1 tbsp lime juice
• 1 tsp sugar
• 1 tbsp sesame oil

Instructions:

1. In a large bowl, combine the julienned green mango, red onion, tomatoes, cilantro, and chilies (if using).
2. In a separate small bowl, whisk together the fish sauce, lime juice, sugar, and sesame oil until the sugar dissolves.
3. Pour the dressing over the mango mixture and toss gently to combine.
4. Serve immediately as a side dish or appetizer.

This vibrant Filipino salad offers a delightful tanginess from the green mango, which is balanced by the savory fish sauce dressing. The sweetness from the sugar and the freshness of the cilantro round out the flavors, making it a well-rounded and refreshing salad.

Korean Spinach Salad (Sigeumchi Namul)

This traditional Korean spinach salad is simple, healthy, and full of umami flavor. It’s made with blanched spinach and a soy-based dressing, making it a great accompaniment to a variety of dishes.

Ingredients:

• 3 cups spinach, washed and stems removed
• 1 tbsp gluten-free soy sauce or tamari
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 garlic clove, minced
• 1 tsp sesame seeds
• 1/4 tsp sugar

Instructions:

1. Blanch the spinach by immersing it in boiling water for about 30 seconds, then quickly rinse under cold water and drain well.
2. Squeeze out any excess water from the spinach and chop it into bite-sized pieces.
3. In a small bowl, whisk together the gluten-free soy sauce, sesame oil, rice vinegar, garlic, sesame seeds, and sugar.
4. Toss the spinach in the dressing until evenly coated.
5. Serve immediately or chill for a few minutes for enhanced flavor.

This Korean spinach salad is light yet flavorful, with the sesame oil and soy sauce giving it a rich umami taste. The sesame seeds add a lovely crunch, making it a perfect side to Korean BBQ or a simple rice dish.

Thai Larb Salad (Larb Gai)

Larb is a popular Thai dish known for its balance of sour, spicy, salty, and savory flavors. This version of larb uses ground chicken, but you can easily substitute with tofu for a vegetarian option. It’s light, refreshing, and incredibly flavorful.

Ingredients:

• 1 lb ground chicken (or tofu for vegetarian)
• 1/2 cup shallots, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup cilantro leaves, chopped
• 1-2 Thai bird’s eye chilies, minced
• 2 tbsp lime juice
• 1 tbsp gluten-free fish sauce or tamari
• 1 tsp sugar
• 1 tbsp toasted rice powder (optional)
• Lettuce leaves, for serving

Instructions:

1. In a pan, cook the ground chicken over medium heat, breaking it into small pieces until fully cooked. If using tofu, crumble and sauté in a little oil until crispy.
2. Transfer the cooked chicken or tofu to a mixing bowl. Add the shallots, mint, cilantro, and chilies.
3. In a small bowl, whisk together the lime juice, fish sauce, and sugar. Pour the dressing over the chicken mixture and toss to combine.
4. If desired, sprinkle with toasted rice powder for extra flavor and texture.
5. Serve the larb mixture in lettuce leaves for a fresh, crunchy wrap.

Larb is a fragrant and satisfying salad that brings together the brightness of lime, the heat from chilies, and the savory depth from fish sauce. The crispy chicken or tofu gives it a satisfying texture, while the mint and cilantro balance the heat.

Chinese Eggplant Salad with Garlic and Chili

This eggplant salad is a warm, savory dish that combines tender eggplant with bold garlic and chili flavors. It’s gluten-free, full of depth, and perfect for anyone craving a flavorful, vegetable-packed salad.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 garlic cloves, minced
• 1-2 red chilies, sliced
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1/4 cup cilantro, chopped
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat a grill or pan over medium heat. Grill the eggplant slices for about 4-5 minutes on each side until soft and slightly charred.
2. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, garlic, and chilies.
3. Slice the grilled eggplant into bite-sized pieces and place in a serving bowl.
4. Pour the dressing over the warm eggplant and toss gently.
5. Garnish with cilantro and toasted sesame seeds before serving.

This eggplant salad is rich and flavorful, with the smoky grilled eggplant paired perfectly with the garlicky and spicy dressing. It’s a savory, satisfying dish that’s both hearty and light, ideal for a side or a main meal.

Thai Cabbage Salad with Peanut Dressing

This crunchy Thai cabbage salad is tossed in a creamy, tangy peanut dressing that complements the fresh, crisp vegetables. It’s naturally gluten-free, light, and easy to prepare.

Ingredients:

• 3 cups napa cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup red bell pepper, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed

For the dressing:

• 1/4 cup peanut butter (smooth)
• 1 tbsp gluten-free soy sauce or tamari
• 2 tbsp lime juice
• 1 tbsp honey or agave syrup
• 1-2 tbsp water (to thin the dressing)

Instructions:

1. In a large bowl, combine the napa cabbage, carrots, red bell pepper, and cilantro.
2. In a separate small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and water until smooth and creamy.
3. Pour the peanut dressing over the salad and toss to coat everything evenly.
4. Garnish with crushed peanuts for extra texture and crunch.

This Thai cabbage salad is a perfect balance of creamy, tangy, and crunchy elements. The peanut dressing adds richness, while the fresh veggies provide a satisfying crunch, making it a perfect side or light meal.

Indonesian Karedok (Vegetable Salad with Peanut Sauce)

Karedok is a raw vegetable salad from Indonesia, similar to gado-gado, but it’s made with fresh, uncooked vegetables and a rich peanut sauce. It’s gluten-free and incredibly flavorful.

Ingredients:

• 1 cucumber, sliced
• 1/2 cup long beans, cut into 2-inch pieces
• 1/2 cup cabbage, shredded
• 1/4 cup bean sprouts
• 1/4 cup fresh basil leaves, chopped

For the peanut sauce:

• 1/4 cup peanut butter (smooth)
• 2 tbsp tamarind paste
• 1 tbsp gluten-free soy sauce or tamari
• 1 tbsp palm sugar or brown sugar
• 1 garlic clove, minced
• 1/4 cup water

Instructions:

1. In a large bowl, combine the cucumber, long beans, cabbage, bean sprouts, and basil.
2. In a small bowl, whisk together the peanut butter, tamarind paste, soy sauce, sugar, garlic, and water until smooth.
3. Pour the peanut sauce over the vegetables and toss to combine.
4. Serve immediately as a refreshing, crunchy salad.

Karedok is a crunchy, refreshing salad that’s loaded with nutrients. The raw vegetables retain their crispness, while the peanut sauce brings a rich, savory flavor that ties everything together beautifully.

Each of these salads offers a unique taste of Asian cuisine, with a variety of textures and bold flavors. They’re perfect for anyone following a gluten-free diet and looking for something fresh and exciting!

Thai Spicy Green Bean Salad

This Thai-inspired green bean salad is a delightful balance of spicy, savory, and tangy flavors. It’s a quick and easy salad that offers a crunchy texture with a burst of bold flavors, making it a perfect side dish or light meal.

Ingredients:

• 2 cups green beans, trimmed and blanched
• 1/4 cup red bell pepper, julienned
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp fish sauce (or gluten-free tamari)
• 1 tbsp palm sugar or brown sugar
• 1 garlic clove, minced
• 1-2 red chilies, minced
• 1 tbsp sesame oil
• 1/4 cup fresh cilantro, chopped
• 1 tbsp roasted peanuts, crushed

Instructions:

1. Blanch the green beans in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside.
2. In a small bowl, whisk together the soy sauce, lime juice, fish sauce, sugar, garlic, chilies, and sesame oil until well combined.
3. Toss the green beans and red bell pepper with the dressing in a mixing bowl.
4. Garnish with fresh cilantro and crushed peanuts before serving.

This Thai green bean salad is crunchy and refreshing, with a spicy, tangy dressing that makes it incredibly satisfying. The roasted peanuts add a lovely texture, making this salad perfect for those who enjoy bold, fresh flavors.

Vietnamese Shrimp and Mango Salad

A deliciously light and refreshing salad, this Vietnamese shrimp and mango salad combines tender shrimp with the sweetness of ripe mango, complemented by a zesty lime and fish sauce dressing.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 ripe mango, peeled and julienned
• 1/2 cup cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup red onion, thinly sliced
• 1-2 red chilies, sliced (optional)
• 3 tbsp lime juice
• 2 tbsp gluten-free fish sauce or tamari
• 1 tbsp sugar or honey
• 1 tbsp sesame oil

Instructions:

1. In a large bowl, combine the cooked shrimp, mango, cucumber, cilantro, mint, and red onion.
2. In a separate small bowl, whisk together the lime juice, fish sauce, sugar, and sesame oil until well combined.
3. Pour the dressing over the shrimp mixture and toss gently.
4. Garnish with sliced red chilies for an extra kick if desired.

This salad is a perfect balance of sweet and savory flavors, with the shrimp providing a rich protein contrast to the juicy mango. The light dressing brings it all together with a zesty, umami-packed flavor, making it a refreshing summer dish.

Japanese Cucumber and Wakame Salad

This refreshing Japanese cucumber and wakame seaweed salad is light, tangy, and perfect for those who enjoy umami-rich dishes. The combination of crunchy cucumbers and soft, rehydrated seaweed makes for a satisfying salad.

Ingredients:

• 2 cucumbers, thinly sliced
• 1/2 cup dried wakame seaweed (rehydrated)
• 2 tbsp rice vinegar
• 1 tbsp gluten-free soy sauce or tamari
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp sesame seeds
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Rehydrate the wakame seaweed in warm water for 10-15 minutes, then drain and chop into bite-sized pieces.
2. In a large bowl, combine the cucumber slices and wakame seaweed.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until well mixed.
4. Pour the dressing over the cucumber and seaweed mixture and toss gently.
5. Garnish with sesame seeds and cilantro if desired.

This Japanese-inspired salad is packed with fresh flavors, with the cucumbers providing a refreshing crunch and the wakame seaweed adding a delicate umami richness. The light sesame dressing ties everything together perfectly.

Thai Cashew Nut Salad

This Thai-inspired salad features crispy vegetables paired with the richness of cashew nuts and a zesty lime dressing. It’s a healthy and satisfying gluten-free dish that’s perfect as a snack or side.

Ingredients:

• 1 cup mixed salad greens (such as arugula, spinach, or lettuce)
• 1/4 cup carrots, julienned
• 1/4 cup red bell pepper, julienned
• 1/4 cup cucumber, julienned
• 1/2 cup roasted cashew nuts
• 1 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp honey or agave syrup
• 1 tsp chili flakes (optional)

Instructions:

1. In a large bowl, combine the mixed greens, carrots, red bell pepper, cucumber, and roasted cashews.
2. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, honey, and chili flakes.
3. Pour the dressing over the salad and toss gently.
4. Garnish with fresh cilantro and serve immediately.

This salad is a satisfying mix of crunchy vegetables and roasted cashews, with a tangy dressing that ties all the ingredients together. The dressing adds a nice balance of salty, sweet, and spicy flavors, making this salad both refreshing and filling.

Indonesian Spicy Tofu Salad (Tahu Tempeh Salad)

This Indonesian-inspired tofu and tempeh salad features crispy tofu and tempeh tossed with fresh vegetables and a spicy peanut dressing, making it a flavorful and satisfying gluten-free meal.

Ingredients:

• 1 block firm tofu, cubed and sautéed until crispy
• 1 block tempeh, sliced and sautéed until golden
• 1 cup mixed greens (such as lettuce or spinach)
• 1/4 cup cucumber, sliced
• 1/4 cup red bell pepper, julienned
• 1/4 cup carrots, julienned
• 2 tbsp fresh cilantro, chopped

For the dressing:

• 1/4 cup peanut butter (smooth)
• 1 tbsp gluten-free soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp sesame oil
• 1 tbsp honey or agave syrup
• 1-2 tbsp water to thin the dressing
• 1 tsp chili paste or sambal oelek (optional)

Instructions:

1. In a large bowl, combine the sautéed tofu, tempeh, mixed greens, cucumber, red bell pepper, and carrots.
2. In a separate small bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, and chili paste. Add water to thin the dressing to your desired consistency.
3. Pour the dressing over the salad and toss gently.
4. Garnish with fresh cilantro and serve immediately.

This salad is rich in flavor and protein, with the crispy tofu and tempeh offering a satisfying texture. The peanut dressing is savory and slightly spicy, complementing the fresh vegetables perfectly, making this a well-rounded and filling meal.

Malaysian Pineapple and Cucumber Salad

A light and tangy salad, this Malaysian pineapple and cucumber salad is a refreshing combination of sweet and sour flavors, perfect as a side dish or light appetizer. The combination of pineapple, cucumber, and a tangy dressing makes it incredibly refreshing.

Ingredients:

• 1 small pineapple, peeled and chopped into bite-sized pieces
• 1 cucumber, peeled and sliced
• 1 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp gluten-free soy sauce or tamari
• 1 tbsp sugar or honey
• 1 tbsp sesame oil
• 1 tbsp roasted peanuts, crushed (optional)

Instructions:

1. In a large bowl, combine the pineapple, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, soy sauce, sugar, and sesame oil until the sugar dissolves.
3. Pour the dressing over the salad and toss gently.
4. Garnish with crushed peanuts for extra crunch.

This refreshing Malaysian salad is perfect for a light meal or a side dish. The combination of sweet pineapple and cool cucumber is balanced by the tangy, savory dressing, and the roasted peanuts add an extra layer of flavor and texture.

These six Asian-inspired salads bring a variety of textures, spices, and flavors that are all naturally gluten-free. They’re perfect for adding some light, vibrant dishes to your meals!

Note: More recipes are coming soon