A Collection of Easy and Delicious Salad Recipes for Every Party

Salad dishes are always an appealing choice for family meals or gatherings. With their harmonious blend of sour, spicy, salty, and sweet flavors, combined with fresh ingredients, salads not only stimulate the palate but also make meals refreshing and less greasy. Notably, the preparation of salad dishes is usually quite simple and time-efficient. Now, let’s follow this article with Ola Squid to explore over 20 delicious and attractive salad recipes.

1. Delicious and easy-to-make salad dishes

1.1. Lotus root salad with shrimp and pork

Ingredients to prepare:

• 200g tiger prawns
• 200g pork belly
• 100g roasted peanuts, 2 red chilies
• Lotus root, carrots, onions, celery
• Cilantro, Vietnamese balm (rau răm), lime
• Seasoning: fish sauce, sugar, salt, vinegar, MSG, chili sauce

How to make lotus root salad:

• Step 1: Wash the lotus root, cut into pieces, slice thinly, and soak in water mixed with vinegar to maintain crispness. Shred the carrots, marinate with sugar, then squeeze dry. Thinly slice the onion and soak in water to reduce pungency; cut celery into pieces; mince the chilies.
• Step 2: Blanch the pork, boil until cooked, then slice. Boil the shrimp, peel, and remove the back vein.
• Step 3: Mix fish sauce, sugar, vinegar, water, and minced chilies in a bowl to create a balanced sweet and sour dressing.
• Step 4: Place lotus root, carrots, onions, celery, shrimp, and pork into a large bowl, drizzle with the dressing, and mix well. Finally, add Vietnamese balm, cilantro, and crushed peanuts.

1.2. Shredded chicken salad

Ingredients for shredded chicken salad:

• 1 chicken, 1/2 lime
• 1 carrot, 1 onion
• Vietnamese balm, mint
• Garlic, chili, fried shallots
• 3 tbsp fish sauce, 4 tbsp sugar
• 1/2 tbsp salt

How to make shredded chicken salad:

• Step 1: Clean the chicken, rub with salt to remove odor, then boil until cooked. Remove, let cool, and shred into bite-sized pieces.
• Step 2: Shred or thinly slice carrots. Thinly slice the onion and soak in ice water. Wash the mint and Vietnamese balm, and let drain.
• Step 3: Mix fish sauce, sugar, lime juice, minced garlic, and chili to make the dressing.
• Step 4: Combine carrots and onions with seasonings, then add shredded chicken, Vietnamese balm, and mint; drizzle the dressing over and mix well. The shredded chicken salad has a rich sweet and sour flavor, with tender, chewy chicken blended with crisp, refreshing vegetables.

1.3. Fig salad

Ingredients for fig salad:

• 5 figs
• 200g small shrimp, 250g pork belly
• 1 onion, 2 purple shallots
• 3 kumquats, 5g roasted sesame seeds
• Vietnamese balm, minced chili
• Seasoning: fish sauce, sugar, salt

How to make fig salad:

• Step 1: Boil the figs until just cooked, remove and soak in cold water, peel, and slice thinly. Boil the pork belly with purple shallots for cleanliness and aroma, let cool, and slice. Clean the small shrimp and let drain. Thinly slice the onion, soak in water to reduce pungency, and wash the Vietnamese balm.
• Step 2: Next, heat oil, add the shrimp and stir-fry until golden and fragrant.
• Step 3: Then, squeeze the kumquat juice, remove seeds, and mix with fish sauce, sugar, and minced chili for the dressing.
• Step 4: Place figs, pork belly, stir-fried shrimp, onion, and Vietnamese balm in a bowl, drizzle with dressing, and mix well to absorb flavors. Finally, you can sprinkle roasted sesame on top and plate to serve.

1.4. Chicken and lotus root salad

Ingredients for chicken and lotus root salad:

• 1/2 free-range chicken (or chicken breast)
• 200g lotus root
• 1/2 onion, 1/2 carrot
• Vietnamese balm, 2 tbsp roasted peanuts
• 2 chilies, 1/2 lime
• 2 tbsp fish sauce, 2 cloves garlic
• 1 tbsp sugar

How to make chicken and lotus root salad:

• Step 1: Wash the lotus root, cut into pieces, and soak in water with vinegar and sugar to maintain crispness. Shred carrots, thinly slice onions, and soak in ice water to reduce pungency.
• Step 2: Boil chicken with a little salt, let cool, and shred into bite-sized pieces.
• Step 3: Next, mix seasonings including fish sauce, sugar, lime juice, and minced garlic and chili to create a balanced sweet and sour taste.
• Step 4: Put shredded chicken, lotus root, carrots, and onions in a bowl, drizzle with the dressing, and mix well; add Vietnamese balm and let it sit for a few minutes. Finally, serve on a plate, sprinkle with roasted peanuts, and enjoy.

1.5. Chicken and water pennywort salad

Ingredients for chicken and water pennywort salad:

• 1/2 free-range chicken (or chicken breast)
• 200g water pennywort
• 1/2 onion, 1 tomato
• Vietnamese balm, fried shallots, roasted peanuts
• 2 cloves garlic, 1/2 lime
• 1 chili, 1 tbsp olive oil or sesame oil
• 2 tbsp fish sauce, 1 tbsp sugar

How to make chicken and water pennywort salad:

• Step 1: First, boil the chicken with a little salt, let cool, and shred into bite-sized pieces.
• Step 2: Wash water pennywort and let drain. Cut tomato into wedges and chop the Vietnamese balm. Thinly slice the onion and soak in ice water to reduce pungency.
• Step 3: Next, whisk fish sauce, sugar, lime juice, minced garlic, and chili; you can add olive oil or sesame oil for a light fatty taste.
• Step 4: Combine shredded chicken, water pennywort, onion, and tomato in a bowl, drizzle with dressing, and mix well; let sit for a few minutes. Then, plate the salad and sprinkle fried shallots and roasted peanuts on top.

1.6. Papaya and pig ear salad

Ingredients for papaya and pig ear salad:

• 500g green papaya
• 300g pig ears
• 100g carrot, 100g onion
• Garlic, purple shallots, chili, lime
• Vietnamese balm, mint, roasted peanuts
• Shrimp chips to serve
• 4 tbsp fish sauce, 4 tbsp sugar
• A little salt, vinegar

How to make papaya and pig ear salad:

• Step 1: Shred papaya and carrot, soak in ice water with a little salt and vinegar to maintain crispness. Peel the onion and slice thinly, soak in diluted saltwater to reduce pungency. Wash the Vietnamese balm and mint, then chop them.
• Step 2: Clean the pig ears, rub with salt to remove odor, then boil until cooked with purple shallots. Remove and soak in ice water with a little lime to maintain crispness, then slice thinly.
• Step 3: Next, mix seasonings including fish sauce, sugar, and lime juice, add minced garlic and chili, then stir until completely dissolved.
• Step 4: Combine papaya, carrot, and onion in a bowl, add pig ears, herbs, and drizzle the dressing, stir gently and let sit for 5-10 minutes. Finally, serve the salad on a plate, sprinkle with roasted peanuts, and enjoy with shrimp chips.

1.7. Typha (bồn bồn) salad

Ingredients for typha salad:

• 200g fresh typha (bồn bồn)
• 200g tiger prawns, 400g pork belly
• 1 carrot
• 2 stalks lemongrass, 3 chilies
• 3 cloves garlic, 1 purple shallot
• A bunch of Vietnamese balm, 2 tbsp roasted peanuts
• 2 tbsp lime juice, 1 tbsp sugar
• 2 tbsp fish sauce

How to make typha salad:

• Step 1: Cut typha into pieces, wash well, then soak in saltwater mixed with lime to maintain white crispness. Shred carrots, chop Vietnamese balm, mince garlic and chili, and thinly slice lemongrass.
• Step 2: Boil pork belly until cooked, then thinly shred. Boil the shrimp, peel, remove the vein, and season lightly with fish sauce and pepper.
• Step 3: Then, mix well the fish sauce, sugar, lime juice, minced garlic, chili, and sliced lemongrass.
• Step 4: Put typha, carrots, pork, shrimp, and Vietnamese balm in a bowl, drizzle with dressing, and mix well to absorb the seasoning. The appealing salad features characteristic crisp, refreshing taste, blended with sweet, fragrant shrimp and pork and a rich dressing.

1.8. Beef tendon salad

Ingredients for beef tendon salad:

• 300g beef tendon
• 1/2 onion, 1/2 carrot
• 1 cucumber, a small piece of ginger
• 2 tbsp white wine, 1 tbsp sugar
• 2 tbsp fish sauce, 1 tbsp fried shallots
• 1 tsp roasted sesame, 1 tsp minced garlic and chili
• 2 tbsp roasted peanuts, 1 lime

How to make beef tendon salad:

Step 1: Wash the beef tendon, blanch in boiling water with ginger and wine to remove odor, then boil until soft. After that, remove and soak in ice water, then slice thinly.

Step 2: Thinly slice the onion, soak in ice water to make it crisp. Shred the carrot and cucumber. Wash the herbs and chop them.

Step 3: Next, mix well the seasonings including fish sauce, sugar, lime juice, and minced garlic and chili to create the salad dressing.

Step 4: Place beef tendon and vegetables in a bowl, drizzle with dressing, and mix well, let sit for a few minutes to absorb the flavor. After completion, plate the salad, add peanuts, fried shallots, roasted sesame on top, and decorate with cilantro and Vietnamese balm.

1.9. Coconut heart salad

Ingredients for coconut heart salad:

• 300g coconut heart
• 100g tiger prawns, 100g pork belly
• 1/2 carrot, 1 cucumber, 1/2 onion
• A little Vietnamese balm, cilantro
• 2 tbsp lime juice, 2 tbsp fish sauce
• 1 tbsp sugar, 1 tbsp fried shallots
• 1 tsp roasted sesame, 2 tbsp roasted peanuts

How to make coconut heart salad:

Step 1: Wash the coconut heart, soak in ice water to make it crisp, and let drain. Boil shrimp until cooked, peel, and remove the vein. Thinly slice the onion and soak in ice water to reduce pungency. Boil pork belly until cooked and slice thinly. Shred carrot and cucumber, wash herbs and chop them.

Step 2: Then, mix the salad dressing with fish sauce, sugar, lime juice, and minced garlic and chili.

Step 3: Add coconut heart, vegetables, shrimp, and meat to a large bowl, drizzle with dressing, and mix well, let sit for a few minutes. Plate the salad and sprinkle peanuts, roasted sesame, and fried shallots on top, can be served with shrimp chips or rice paper.

1.10. Beef and lime salad

Ingredients for beef and lime salad:

• 200g beef sirloin
• 2 limes, a little Vietnamese balm
• 1/2 onion, 1/2 carrot
• 2 tbsp roasted peanuts, 1 tbsp fried shallots
• 2 cloves garlic, 1 chili
• 1 tbsp sugar, 2 tbsp fish sauce
• (Optional) shredded dried beef

How to make beef and lime salad:

Step 1: Wash the beef, slice thinly, and mix with lime juice to marinate for a few minutes, then squeeze slightly to dry. Shred carrots and chop Vietnamese balm. Thinly slice the onion and soak in ice water for crispness.

Step 2: Next, make the salad dressing including fish sauce, sugar, the remaining lime juice, and minced garlic and chili.

Step 3: Put marinated beef, onion, carrot, and Vietnamese balm in a bowl, drizzle with dressing, and mix well, let sit for a few minutes. Finally, sprinkle peanuts, fried shallots, and add dried beef if desired, then enjoy.

1.11. Five-color jellyfish salad

Ingredients for five-color jellyfish salad:

• 200g jellyfish (fresh or pre-soaked)
• 100g tiger prawns, 100g pork belly or pig ears
• 1/2 carrot, 1 cucumber
• 1/2 onion, 1/2 red bell pepper
• A little Vietnamese balm, cilantro, mint
• 1 tsp minced garlic, chili
• 1 lime, 1 tbsp sugar
• 2 tbsp fish sauce

How to make five-color jellyfish salad:

Step 1: Wash the jellyfish, blanch quickly with boiling water and ginger to remove odor, and let drain. Boil meat or pig ears until cooked and slice thinly. Boil shrimp until cooked and peel.

Step 2: Thinly slice the onion and soak in ice water for crispness. Cut carrots, cucumbers, and bell peppers into strips. Wash Vietnamese balm, mint, cilantro, and chop.

Step 3: Make the salad dressing with ingredients like fish sauce, sugar, lime juice, minced garlic and chili, and shredded ginger.

Step 4: Then add jellyfish, shrimp, meat, and vegetables to a bowl, drizzle with dressing, and mix well, let sit for 5-10 minutes. Finally, sprinkle peanuts, roasted sesame, fried shallots, and serve with rice paper or shrimp chips.

See more: What to make with jellyfish? Try these 17 simple homemade recipes

1.12. Chicken and cabbage salad

Ingredients for chicken and cabbage salad:

• 1/2 chicken (approx. 1kg)
• 1 carrot, 500g cabbage
• 1/2 lime, 6 purple shallots
• Lime leaves, herbs
• 3 cloves garlic, 1 chili
• 4 tbsp fish sauce, 2 tbsp cooking oil
• 2 tbsp sugar, 1 tbsp salt

How to make chicken and cabbage salad:

Step 1: Clean the chicken, rub with salt, and rinse again. Boil with purple shallots and salt until cooked, then soak in ice water for crispy skin and white, beautiful meat. Shred chicken into bite-sized pieces.

Step 2: Shred cabbage and carrot, wash well. Thinly slice purple shallots and fry a portion until golden. Wash lime leaves and cut into strips.

Step 3: Next, whisk fish sauce, sugar, lime juice, and minced garlic and chili until all seasoning is dissolved.

Step 4: Finally, put cabbage, carrot, chicken, fried shallots, and lime leaves in a bowl, drizzle with dressing, and mix gently to absorb flavor.

1.13. Thai-style squid salad

Ingredients for Thai-style squid salad:

• 200g squid, 200g shrimp
• 20g carrot, 7g horn chili
• 5g purple shallot, 5g ginger
• 5g lemongrass, roasted peanuts
• Seasoning: fish sauce, sugar, salt, pepper, vinegar

How to make Thai-style squid salad:

Step 1: Wash the squid, cut into bite-sized pieces, and stir-fry quickly over high heat to keep it crisp and sweet. Steam the shrimp, peel, and remove heads.

Step 2: Shred carrot, mix lightly with sugar, then squeeze dry. Slice chili, chop lemongrass, and crush roasted peanuts.

Step 3: Add squid, shrimp, carrot, chili, and lemongrass to a bowl, add fish sauce, sugar, salt, pepper, and vinegar, mix well and adjust to taste. After that, sprinkle extra roasted peanuts on top and enjoy. Thai-style squid salad stands out with harmonious sweet and sour taste, crisp, chewy squid combined with naturally sweet shrimp.

See more: Unveiling the recipe for incredibly delicious sour and spicy Thai steamed squid

1.14. Banana blossom salad

Ingredients for banana blossom salad:

• 300g shredded banana blossom
• 100g fried tofu skin, 1 piece fried tofu
• 1/2 carrot, 100g purple cabbage
• 1 cucumber, 1/2 red bell pepper
• 1/2 onion, a small piece of ginger
• A little Vietnamese balm, mint, cilantro
• 2 tbsp soy sauce, 2 tbsp lime juice
• 1 tsp minced garlic and chili, 2 tbsp roasted peanuts
• 1 tbsp fried shallots

How to make banana blossom salad:

Step 1: Soak banana blossom in saltwater mixed with lime to reduce astringency and prevent darkening, then let drain. Thinly slice onion and soak in ice water for crispness.

Step 2: Shred carrot, purple cabbage, cucumber, and bell pepper. Wash mint, cilantro, and Vietnamese balm, then chop.

Step 3: Next, whisk soy sauce, lime juice, sugar, minced garlic and chili, and shredded ginger.

Step 4: Then, add banana blossom, tofu skin, vegetables, and tofu to a bowl, drizzle with dressing, and mix well, let sit for a few minutes. Finally, add peanuts, fried shallots, and herbs on top to complete. The vegetarian banana blossom salad is refreshing, crisp, and delicious, blended with gentle sweet and sour flavors.

1.15. Beef and banana salad (Bò bóp thấu)

Ingredients for beef and banana salad:

• 400g beef sirloin
• 150g green banana, 150g sour starfruit
• 100g pineapple, 100g carrot
• 100g onion, 30g herbs
• 15g minced garlic, 15g fried shallots
• 15g horn chili, 80g sugar
• 15g horn chili, 40ml lime juice
• 15g peanuts, 10g roasted sesame
• 80g salty fish sauce

How to make beef and banana salad:

Step 1: Thinly slice the beef, marinate with garlic, sugar, pepper, and seasonings to absorb. Slice green banana and starfruit, soak in diluted saltwater to prevent darkening. Slice pineapple, shred carrot. Thinly slice the onion, mix with a little lime and sugar to reduce pungency.

Step 2: Next, stir-fry the beef quickly over high heat until just cooked to maintain tenderness and sweetness.

Step 3: After that, mix fish sauce, sugar, lime juice, and minced garlic and chili well.

Step 4: Add green banana, starfruit, pineapple, carrot, and onion to a bowl, drizzle with dressing, and mix well. Continue adding beef, mix gently to absorb flavor. Add herbs, sprinkle peanuts, roasted sesame, and fried shallots, mix slightly, and plate.

1.16. Fresh bamboo shoot salad

Ingredients:

• 300g fresh bamboo shoots
• 100g pork belly or tiger prawns
• 1/2 onion, 1/2 carrot, 1 cucumber
• Vietnamese balm, cilantro, mint
• Garlic, chili, lime
• Roasted peanuts, roasted sesame, fried shallots
• Seasoning: fish sauce, sugar

How to make:

Step 1: Wash fresh bamboo shoots, cut into strips, then boil thoroughly to remove toxins, then rinse with cold water and let drain.

Step 2: Boil pork belly until cooked, thinly slice or boil shrimp until cooked, and peel. Cut onion, carrot, and cucumber into strips, soak in ice water for crispness. Wash mint, cilantro, and Vietnamese balm.

Step 3: After that, whisk fish sauce, sugar, and lime juice until dissolved with minced garlic and chili. Put bamboo shoots and vegetables in a bowl, add meat or shrimp, drizzle with dressing, and mix well, let sit for a few minutes.

Step 4: Next, plate the salad, sprinkle with roasted sesame, peanuts, fried shallots, and herbs, then enjoy. Fresh bamboo shoot salad has a characteristic crisp taste, harmonious sweet and sour flavor, combined with meat or shrimp to create a refreshing, easy-to-eat taste.

1.17. Vegetarian papaya salad

Ingredients:

• 300g green papaya
• 100g fried tofu
• 1 carrot, 1 cucumber
• 40g roasted peanuts
• 1 tsp minced chili, 1 tbsp minced garlic
• 1 tbsp lime juice, 1 tbsp vegetarian fish sauce
• 1/3 tsp salt

How to make:

Step 1: Shred papaya and carrot, marinate lightly with salt for about 10 minutes, then squeeze dry. Thinly slice cucumber, fry tofu, and cut into bite-sized strips.

Step 2: Next, mix seasonings like vegetarian fish sauce, sugar, lime juice, and minced garlic and chili until combined.

Step 3: Add papaya, carrot, cucumber, and tofu to a bowl, add crushed peanuts, then drizzle with dressing, stir quickly to absorb flavor. After that, add roasted peanuts on top and enjoy immediately. The vegetarian papaya salad is refreshing, crisp, and delicious with harmonious sweet and sour flavor, suitable for light meals or a clean menu.

1.18. Herring salad

Ingredients:

• 300g fresh herring
• 2 limes, 2 tbsp rice vinegar
• 1 piece of ginger, 1 horn chili
• 1/2 onion, 1 cucumber
• Herbs (Vietnamese balm, mint, cilantro, fish mint)
• 50g grated coconut, 1 tbsp sugar
• 1/2 lime, 2 tbsp fish sauce
• Roasted peanuts, garlic, minced chili

How to make:

Step 1: Fillet the herring, remove bones, then mix with lime juice, vinegar, and ginger to cure for about 10-15 minutes, then remove and let drain. Shred cucumber and chili, wash herbs. Thinly slice the onion, soak in ice water for crispness.

Step 2: After that, make the salad dressing with fish sauce, sugar, lime juice, and minced garlic and chili.

Step 3: Add herring, vegetables, and grated coconut to a bowl, mix gently and let absorb flavor for a few minutes. Finally, sprinkle a little roasted peanuts and herbs on top. When eating, you can wrap with rice paper, raw vegetables, and dip in rich fish sauce.

See now: How to make fresh, delicious, non-fishy herring salad at home

1.19. Water hyacinth, shrimp, and pork salad

Ingredients:

• 400g water hyacinth
• 300g pork
• 200g shrimp
• Onion, horn chili, Vietnamese balm
• Roasted peanuts, fried shallots
• 2 tbsp seasoning powder, 1 tbsp salt
• 4 tbsp kumquat juice, 5 tbsp fish sauce

How to make:

Step 1: Boil pork until cooked, then soak in cold water, then slice thinly. Boil shrimp until cooked, peel. Peel water hyacinth and cut into small strips. Thinly slice the onion, cut chili into strips, and wash and chop Vietnamese balm.

Step 2: Next, dissolve fish sauce, sugar, kumquat juice with a little salt to make the salad dressing.

Step 3: Add water hyacinth, onion, and chili to a bowl, add meat and shrimp, then drizzle with dressing, mix well to absorb flavor. The water hyacinth, shrimp, and pork salad is appealing with the crisp, refreshing taste of water hyacinth, sweet taste of shrimp and meat combined with a rich dressing.

1.20. Ba khía (salted crab) salad

Ingredients:

• 200g salted ba khía, 50g dried shrimp
• 400g green papaya, 50g yardlong beans
• 2 tomatoes, 2 horn chilies
• Garlic, purple shallot, lime, basil
• 100g roasted peanuts
• Seasoning: fish sauce, sugar, salt, MSG

How to make:

Step 1: Shred papaya, soak in cold water for crispness, then let drain. Wash ba khía, blanch slightly, and cut into small pieces. Soak dried shrimp until soft, crush slightly. Blanch yardlong beans, cut into pieces, cut tomatoes into wedges, wash basil.

Step 2: Then, crush garlic and chili with sugar, then add fish sauce and lime juice, stir well to taste.

Step 3: Add yardlong beans, tomatoes, papaya, dried shrimp, and ba khía to a bowl (or mortar), mix well with the prepared fish sauce. Add purple shallots, chili strips, and basil, mix gently to absorb flavor.

Step 4: Finally, plate the salad, sprinkle roasted peanuts on top and decorate with herbs. The salted crab salad is rich with a characteristic salty taste blended with sour, spicy, and crisp flavors of vegetables.

You might also be interested in these delicacies:

• How to make delicious, flavor-bursting sweet and sour squid salad at home
• Dried squid and ambarella salad – An attractive, easy-to-make sour and spicy snack at home
• How to make delicious, crispy, refreshing pomelo, shrimp, and squid salad at home
• What to make with sea grapes? 7 healthy and fresh sea grape recipes

2. Some notes when making delicious salad dishes

Here are some notes when preparing salads that you should not ignore:

• Choose fresh ingredients: Prioritize crispy vegetables that are not wilted, and ensure meat and seafood are fresh to guarantee flavor and safety.
• Proper preparation: Soak vegetables like papaya, banana blossom, etc., in diluted saltwater to maintain crispness and remove latex.
• Cut ingredients evenly: Shredding or cutting into bite-sized pieces makes the salad easier to mix and more visually appealing.
• Harmonious dressing: Balance sour, spicy, salty, and sweet flavors, combine garlic, chili, lime, herbs, etc., to enhance the flavor.
• Proper mixing technique: You need to mix well and gently so that the ingredients absorb the seasoning without becoming mushy, and it should be mixed right before serving to maintain freshness and crispness.
• Attractive decoration: Add roasted peanuts, fried shallots, herbs, or chilies to make the dish more eye-catching and appetizing.

Hopefully, these detailed instructions have helped you with more suggestions for delicious salad dishes, thereby enriching your family’s meals. If you want to explore more simple recipes that are still rich and appealing, visit the Culinary Corner section of the Ola Squid blog right away.

If you love the flavor of dried squid in your salads, don’t forget to visit our store at https://olasquid.com/en/shop/ to pick up the highest quality products for your culinary creations.