15 Delicious and Easy Japanese Salad Recipes You Must Try

If you’re looking to spice up your meal routine, these easy Japanese salad recipes are perfect for you. They combine fresh ingredients with tasty sauces to create delightful dishes that are quick to whip up.

From classic cucumber salads to delicious seaweed options, you’ll find a variety of vibrant flavors that are sure to please.

Daikon Salad with Carrots

Daikon salad with carrots is a refreshing dish that’s both crunchy and colorful. It perfectly combines the mild, sweet flavor of daikon radish with the crispiness of carrots, making it a delightful side salad. This recipe is incredibly easy to whip up, ideal for a light meal or a side dish during lunch or dinner.

The salad is not only tasty but also packed with nutrients. Tossed in a simple dressing, it brings a lightness to any meal while satisfying your craving for something fresh. Enjoy this vibrant salad any time of the year!

Ingredients

• 1 medium daikon radish, peeled and julienned
• 2 medium carrots, peeled and julienned
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Prepare the Vegetables: Start by peeling and julienning the daikon and carrots. Place them in a large mixing bowl.
2. Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until well combined.
3. Toss the Salad: Pour the dressing over the daikon and carrots. Toss everything together until the vegetables are evenly coated.
4. Season: Add salt and pepper to taste, adjusting according to your preference.
5. Garnish and Serve: Sprinkle chopped green onions on top for added flavor. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Edamame and Quinoa Salad

This Edamame and Quinoa Salad is a refreshing and nutritious dish that’s super simple to whip up. Packed with protein from the quinoa and edamame, it offers a delightful crunch and a burst of flavor with every bite.

The combination of fresh herbs, zesty lemon, and the nuttiness of quinoa makes it a perfect side or a light meal. Ideal for meal prep or a quick lunch, this salad is as pleasing to the palate as it is to the eye.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup shelled edamame (cooked)
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1/4 cup chopped bell pepper
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water. In a medium pot, bring quinoa and water to a boil. Reduce heat, cover, and simmer for about 15 minutes. Fluff with a fork and let it cool.
2. In a large bowl, combine cooked quinoa, edamame, cucumber, cilantro, red onion, and bell pepper.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Serve immediately or chill in the refrigerator for an hour to enhance the flavors.

Spicy Tuna Salad

Spicy tuna salad is a refreshing and satisfying dish that brings a kick to your meal. Loaded with fresh ingredients, it’s not only tasty but also quite easy to prepare. The combination of creamy and spicy flavors makes it a delightful option for lunch or dinner, and it can be served on its own or as a filling in wraps and sandwiches.

This salad is a great way to enjoy healthy protein while indulging in bold flavors. It’s perfect for a quick meal and is sure to impress anyone who takes a bite. Plus, you can customize it with your favorite veggies for added crunch!

Ingredients

• 1 can of tuna, drained
• 1 tablespoon mayonnaise
• 1 teaspoon sriracha sauce (or to taste)
• 1/4 cup diced cucumber
• 1/4 cup diced bell pepper
• 1/4 cup chopped green onions
• 1 tablespoon soy sauce
• 2 cups mixed greens
• Salt and pepper to taste

Instructions

1. In a bowl, mix together the drained tuna, mayonnaise, sriracha sauce, soy sauce, cucumber, bell pepper, and green onions until well combined.
2. Taste and adjust the seasoning with salt and pepper, and add more sriracha if you like it spicier.
3. On a plate, arrange the mixed greens and top with the spicy tuna mixture.
4. Serve immediately, or chill in the fridge for 30 minutes for a colder option.

Japanese Potato Salad

Japanese potato salad offers a delightful blend of creamy textures and subtle flavors that make it a favorite side dish. This salad is simple to prepare, using everyday ingredients that come together effortlessly. The combination of tender potatoes, crunchy vegetables, and a light dressing creates a dish that is both comforting and refreshing.

Typically enjoyed chilled, Japanese potato salad is perfect for picnics, bento boxes, or as a side at dinner. Its unique taste comes from the addition of ingredients like Japanese mayonnaise, which adds richness and a hint of sweetness. Let’s dive into the recipe!

Ingredients

• 4 medium potatoes, peeled and cubed
• 1 cup carrots, diced
• 1 cup green peas (fresh or frozen)
• 1/2 cup Japanese mayonnaise
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Optional: sliced cucumbers or boiled eggs for garnish

Instructions

1. Boil the Potatoes: In a large pot, add cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.
2. Cook the Vegetables: In a separate pot, boil the diced carrots for about 5 minutes until slightly tender. Add the green peas during the last minute of cooking. Drain and cool.
3. Mix the Salad: In a large bowl, combine the cooled potatoes, carrots, peas, mayonnaise, and rice vinegar. Season with salt and pepper to taste.
4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. Garnish with sliced cucumbers or boiled eggs if desired.

Cucumber and Seaweed Salad

This Cucumber and Seaweed Salad is a refreshing dish that beautifully combines the crunch of cucumbers with the umami flavor of seaweed. The simple dressing enhances the natural tastes and gives a light, satisfying crunch that’s perfect for any meal or as a standalone snack.

Making this salad is quick and easy, requiring just a few ingredients and minimal prep time. It’s a great way to enjoy something healthy and delicious without much fuss!

Ingredients

• 2 cups cucumber, thinly sliced
• 1 cup dried wakame seaweed
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

Instructions

1. Prepare the Seaweed: Soak the dried wakame in warm water for about 10-15 minutes until it expands and softens. Drain and gently squeeze out excess water.
2. Mix the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and a pinch of salt until well combined.
3. Combine Ingredients: In a large bowl, toss the sliced cucumbers with the soaked seaweed. Drizzle the dressing over the mixture and toss to coat evenly.
4. Garnish: Sprinkle sesame seeds on top for added texture and flavor.
5. Serve: Enjoy immediately or chill in the refrigerator for about 30 minutes before serving to enhance the flavors.

Wakame Salad with Sesame Dressing

Wakame salad offers a refreshing taste that perfectly balances the umami flavor of seaweed with the nutty notes of sesame. This dish is not only delicious but also incredibly simple to prepare, making it a great addition to any meal. The bright green color of the wakame adds vibrancy to your table, while the tangy sesame dressing elevates the salad to a new level.

Perfect as a side dish or a light appetizer, this salad is packed with nutrients and flavor. With just a few ingredients and minimal prep time, you can whip up this delightful dish in no time. Enjoy it chilled for the best experience!

Ingredients

• 1 cup dried wakame seaweed
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 green onion, thinly sliced
• 1 teaspoon sesame seeds

Instructions

1. Soak the wakame in warm water for about 10 minutes until rehydrated. Drain and rinse under cold water.
2. In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until well combined.
3. Add the rehydrated wakame and sliced green onion to the dressing. Toss gently to coat.
4. Sprinkle with sesame seeds before serving. Chill for 10-15 minutes for the flavors to meld.

Shredded Cabbage Salad with Miso Dressing

This Shredded Cabbage Salad with Miso Dressing is a refreshing and vibrant side dish that perfectly balances crisp textures with a creamy, savory dressing. The combination of crunchy vegetables and the umami-rich miso brings a delightful taste to every bite. Plus, it’s incredibly easy to whip up, making it a great addition to any meal.

With just a handful of ingredients, you can create a salad that not only looks amazing but is also packed with nutrition. Serve it as a side to grilled meats or enjoy it as a healthy lunch option. Here’s how to make it:

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup rice vinegar
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: In a large bowl, combine the green cabbage, red cabbage, shredded carrots, and chopped green onions.
2. Make the Dressing: In a separate bowl, whisk together the rice vinegar, miso paste, soy sauce, sesame oil, and sugar until smooth.
3. Toss Together: Pour the dressing over the shredded vegetables and toss well to combine. Season with salt and pepper to taste.
4. Chill and Serve: Let the salad sit for about 10 minutes to allow the flavors to meld, then serve chilled.

Tomato and Mozzarella Salad with Wasabi

This Tomato and Mozzarella Salad with Wasabi is a delightful twist on a classic favorite. The freshness of ripe tomatoes paired with creamy mozzarella creates a satisfying combination, while the wasabi adds a unique kick that elevates the dish to new heights.

Not only is this salad simple to prepare, but it also brings a burst of flavor to your table. Perfect as an appetizer or a light meal, it’s a fun way to enjoy healthy ingredients without complicated steps.

Ingredients

• 2 large ripe tomatoes
• 8 ounces fresh mozzarella cheese
• 1 tablespoon wasabi paste
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (like basil or cilantro)

Instructions

1. Slice the tomatoes into thick wedges and arrange them on a serving plate.
2. Cut the mozzarella into rounds and layer them between the tomato slices.
3. In a small bowl, mix the wasabi paste with olive oil, salt, and pepper to create a dressing.
4. Drizzle the wasabi dressing over the tomatoes and mozzarella.
5. Garnish with fresh herbs before serving.

Tofu and Avocado Salad

This Tofu and Avocado Salad is a refreshing and nutritious dish that combines the creaminess of avocado with the subtle flavor of tofu. It’s light, satisfying, and packed with healthy ingredients, making it perfect for a quick lunch or as a side dish. The tangy sauce adds a nice kick, balancing the creaminess of the avocado and the soft texture of the tofu.

Simple to prepare, this salad comes together in no time. Just chop your ingredients, toss them together, and drizzle with the sauce. It’s a colorful and healthy option that everyone will enjoy!

Ingredients

• 1 block (14 oz) firm tofu, drained and cubed
• 1 ripe avocado, diced
• 1 cup of mixed greens (spinach, arugula, etc.)
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional, for heat)
• Salt and pepper to taste

Instructions

1. Prepare the Tofu: In a non-stick skillet over medium heat, lightly sauté the cubed tofu until golden brown on all sides. Remove and let cool.
2. Mix the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha (if using).
3. Toss the Salad: In a large bowl, combine the mixed greens, diced avocado, cooled tofu, and sliced green onions. Drizzle the sauce over the top and gently toss to combine.
4. Serve: Season with salt and pepper to taste, and enjoy immediately.

Broccoli and Daikon Salad with Chili

This Broccoli and Daikon Salad with Chili is a refreshing and crunchy side dish that brings a delightful mix of flavors. The crispness of fresh broccoli paired with the mild sweetness of daikon radish, and a kick of chili makes this salad both invigorating and satisfying. Plus, it’s super easy to whip up, making it perfect for any meal or gathering.

The combination of textures and tastes is really something special. The slightly bitter notes from the broccoli contrast beautifully with the peppery daikon, while the chili adds a nice warmth without being overpowering. You’ll love how quickly it comes together, leaving you more time to enjoy your meal and less time in the kitchen!

Ingredients

• 2 cups broccoli florets
• 1 cup daikon radish, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: In a large bowl, combine the broccoli florets, daikon radish slices, and red onion.
2. Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and chili flakes.
3. Toss the Salad: Pour the dressing over the vegetables and gently toss until everything is well coated.
4. Season: Add salt and pepper to taste. Let the salad sit for at least 10 minutes to let the flavors meld.
5. Serve: Enjoy the salad chilled or at room temperature as a side dish with your favorite meal!

Carrot and Ginger Salad

This Carrot and Ginger Salad is a refreshing dish that brings together crunchy carrots and zesty ginger for a delightful flavor experience. It’s light, vibrant, and perfect for any meal, whether as a side or a main. The combination of fresh ingredients creates a salad that’s not just tasty but also incredibly simple to make.

The sweet and slightly spicy notes of ginger pair beautifully with the carrots, making each bite a burst of freshness. Plus, it takes just a few minutes to whip up, making it an ideal choice for a quick lunch or dinner addition.

Ingredients

• 4 large carrots, julienned
• 1 tablespoon fresh ginger, grated
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds
• Fresh cilantro or parsley for garnish

Instructions

1. In a large bowl, combine the julienned carrots and grated ginger.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, and sesame oil until well mixed.
3. Pour the dressing over the carrot and ginger mixture and toss to coat evenly.
4. Sprinkle sesame seeds on top and toss again.
5. Garnish with fresh cilantro or parsley before serving.

Spinach and Lotus Root Salad

This Spinach and Lotus Root Salad is a delightful blend of flavors and textures, making it a perfect side dish or light meal. The crispness of the lotus root combined with the freshness of spinach creates a vibrant dish that’s both healthy and visually appealing. This recipe is simple to prepare, bringing a taste of Japan right to your table.

The salad is not only nutritious but also offers a unique crunch from the lotus root and a subtle earthiness from sesame seeds. Toss in some colorful edible flowers for a pop of color and a touch of elegance. It’s as delicious as it is beautiful!

Ingredients

• 2 cups fresh spinach leaves
• 1 cup lotus root, thinly sliced
• 1 tablespoon sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Edible flowers (optional)

Instructions

1. Prepare the Lotus Root: Boil the lotus root slices in salted water for about 5 minutes until tender. Drain and set aside.
2. Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, salt, and pepper.
3. Assemble the Salad: In a large bowl, combine the spinach and lotus root slices. Drizzle the dressing over the top and toss gently to combine.
4. Garnish: Sprinkle sesame seeds over the salad and add edible flowers for a decorative touch.
5. Serve: Enjoy the salad immediately as a refreshing side or light meal!

Asian Slaw with Rice Vinegar Dressing

This Asian slaw is a refreshing and vibrant dish that captures the essence of Japanese flavors. The combination of crunchy vegetables and a tangy rice vinegar dressing creates a delightful balance of taste and texture. It’s super simple to make, perfect for a quick lunch or as a side for dinner.

The crunch from the thinly sliced vegetables and the zesty dressing make this slaw a light yet satisfying option for your meals. With just a few ingredients, you can whip up this healthy dish in no time!

Ingredients

• 2 cups green cabbage, finely shredded
• 1 cup carrots, julienned
• 1 cup bell peppers, thinly sliced
• 1 cup cucumber, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: In a large bowl, combine the green cabbage, carrots, bell peppers, cucumber, red onion, cilantro, and green onions. Toss to mix.
2. Make the Dressing: In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, salt, and pepper until well combined.
3. Combine: Pour the dressing over the vegetable mixture and toss well to coat all the ingredients evenly.
4. Serve: Let the slaw sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Miso Cucumber Salad with Nori

This Miso Cucumber Salad is a refreshing dish that packs a punch of umami flavor. It’s a great way to enjoy crisp cucumbers, paired with the rich taste of miso and a hint of nori. The combination of textures and flavors makes it a delightful side dish that complements a variety of meals. Plus, it’s super easy to whip up!

Perfect for warm days or as a light appetizer, this salad is not only tasty but also healthy. The use of nori adds an interesting twist, giving your salad a little extra crunch and a touch of the ocean. You’ll love how simple it is to prepare!

Ingredients

• 2 large cucumbers, thinly sliced
• 1 tablespoon miso paste
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 sheet nori, cut into small strips
• Salt and pepper, to taste
• Optional: red pepper flakes for a bit of heat

Instructions

1. In a bowl, whisk together the miso paste, rice vinegar, sesame oil, and sugar until smooth.
2. Toss the sliced cucumbers in the miso dressing until well coated.
3. Add salt and pepper to taste, and mix in the nori strips.
4. If you like a bit of spice, sprinkle some red pepper flakes on top.
5. Let the salad sit in the fridge for about 10 minutes to allow the flavors to meld before serving.

Sesame Spinach Salad with Garlic

This Sesame Spinach Salad with Garlic is a delightful blend of fresh spinach and nutty sesame flavor, perfect for a light meal or as a side dish. It offers a refreshing taste that balances the earthiness of the greens with a hint of garlic and crunch from toasted sesame seeds.

One of the best parts about this salad is how simple it is to prepare. With just a few ingredients and minimal cooking, you can have a tasty and nutritious dish on the table in no time.

Ingredients

• 4 cups fresh spinach leaves
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 tablespoon sesame seeds, toasted
• Salt and pepper to taste

Instructions

1. Prepare the Spinach: Rinse the spinach leaves thoroughly and pat them dry. Place them in a large bowl.
2. Make the Dressing: In a small bowl, whisk together sesame oil, soy sauce, minced garlic, salt, and pepper.
3. Toss the Salad: Drizzle the dressing over the spinach and toss gently to coat the leaves evenly.
4. Add the Sesame Seeds: Sprinkle the toasted sesame seeds on top and give it one last toss before serving.
5. Serve: Enjoy your salad fresh as a side or light meal!