a very nice side dish to go with any barbecue or tagines!

This is a standard salad at yakiniku (grilled meat) restaurants. I wanted to eat a generous portion of it, and it looked easy - so I tried making it and it really was easy!The keys are to mix everything well with your hands, and to use lots of Korean nori seaweed.After ripping up the leafy vegetables, dry them well and chill them in the refrigerator to make the leaves very crispy. Mix the salad just before serving. Recipe by ena33

As the weather gets warmer, it's great to make some light, low-calorie dishes that you can keep in the fridge for a few days. Enjoy this salad cold—it's refreshing and filling.

I simply turned our leftover fried chicken into a healthy dinner. It was a huge hit! A few other additions could be diced cucumber, sliced almonds, cashews, red onion, grated carrots or edamame. All those would go well in an Oriental inspired salad.

A side dish for when you're on a diet.If you can, choose a type of shirataki that uses 'namaimo' as an ingredient. Shirataki made from 'konnyaku powder' doesn't improve your skin!! For 4 small side servings. Recipe by Hiroyagisan

My mother used to make this for me, recreating the salad she had at a restaurant she used to go to a lot.I don't have any hints really. Just chill it well in the refrigerator before serving. You can make this in advance so it's very convenient, and looks very elegant too. For 2 servings. Recipe by earlybirdk

Yummy pasta salad, perfect as a side dish or as a main meal.

Introducing cuisines for breakfast.*"Namul" is a Korean side-dishToyohira Health Center, City of SapporoRecipe provided: Students in the Translation &Interpretation Seminar, Sapporo University

A warm crunchy salad that’s lovely on it's own as a side or with a bit of feta or salmon.The dressing will jeep in the fridge for a few days.

A nice summertime side dish for cookouts and family gatherings

Turnips are in season: in spring, from March to May; and in autumn, from October to November. I like juicy spring turnips the best. I normally use smoked salmon or canned tuna, but I used imitation crab sticks to make this dish even cheaper as the consumption tax rate has been raised recently. I won't be defeated by tax increase!Don't add too much salt to season the salad at the end. I normally grind roasted sesame seeds halfway through and sprinkle over the salad, but you can use store-bought ground sesame seeds as well. Recipe by COCOnchino daidokoro

Quick and simple salad-style appetizer that can be pre-made on weekends. Good for 3 days if stored in a fridge. Add sesame vinegar dressing right before eating.