Asian cooking is all about the balance of sweet, salty, bitter, sour and umami (savoury) flavours. Asian salads might have a fairly plain base of crunchy shredded veg and rice, so the dressing is crucial in adding zingy, zesty, punchy flavour. A classic dressing will include lime juice (sour), soy sauce (salty-umami), a pinch of sugar (sweet) and oil (such as sesame). Whisk to combine and adjust to your personal tastes.
Best for – fish and seafood, as in this Japanese-style salmon salad, or rice and noodle bowls including this tuna poké bowl.
Add ins – fish sauce and rice wine vinegar are often added to up the sour and bitter notes, chilli and finely grated ginger add heat, fresh coriander adds a fragrant lift, and sesame seeds give a nutty crunch.