When I was little my mom and I would go to a Korean market where they made cucumber salad. This is my version of it. Still haven't been able to get that childhood taste but it is still great!

I wanted to re-create the kind of salad they serve at Korean barbeque restaurants.The important thing is to massage the vegetables. If you add garlic or chopped green onions, it will become even more authentic!Prepare it in an attractive mixing bowl and bring it straight to the table.I served this once to a friend when she came to visit. She said "I want this all to myself" and actually ate the whole thing by herself! Recipe by Oguchi

This is yet another vegan salad that was inspired by our ongoing struggle against COVID-19. It is full of antioxidants and vitamin C. Light but filling and tasty. You can add or change up this recipe to suit your taste buds.

I wanted to make a salad with plenty of sesame seeds and no oil.I use a slicer (mandoline) to shred the cabbage.I also use the slicer for the carrots, slicing it thinly on it then cutting the slices with a knife. For about 4 servings. Recipe by Plus Nine

When I went to Baguio for a short vacation, I was mesmerized by their salads! Their fruits and vegetables are undeniably fresh. This salad recipe is inspired from the strawberry salad my family and I ate in Decades restaurant back in Baguio City, Philippines. One thing I love in this recipe is the fruits fresh from Baguio. This is one of the salads I will never forget and will surely taste again ❤️

This is my version of a recipe from a cook book.My children who usually doesn't like carrots like this dish.Take care not to squeeze out too much moisture from carrots, as it'll then become too dry. Recipe by honeymit

I wanted to try to make a delicious side dish just by mixing ingredients and adding my favorite dressing.Drain well. This is a warm salad recipe, but it can also be served chilled. Recipe by KT121

Super simple delicious refreshing salad. Simply arrange it nicely to impress your guest 😋#4stepsmax

A good way to use up your lettuce.In Step 3 use your hands to gently massage the flavors into the ingredients.The richness of the sesame seeds fills in as the oil.This time, I used black sesame seeds, but white or golden will also do the trick.I used "Ninben Tsuyu no Moto (3x concentrate)" brand mentsuyu. Recipe by santababy

I like namul made with bean sprouts, and wondered what it would taste like made with celery instead. For 2-3 servings. Recipe by Haraseri