18 Japanese Pasta Salad Recipe Experience Flavor Like Never Before!
Published on: Mar 25, 2024
Pasta is a staple dish in Italian cuisine, but did you know that it has become a popular dish in Japanese cuisine as well? Japanese pasta salad is a delicious fusion of traditional Italian pasta and Japanese flavors. This unique dish is perfect for those who want to try something new and exciting in their kitchen. Here, we will share with you a simple yet delicious Japanese pasta salad recipe that is easy to make and will surely impress your taste buds.
Looking for a refreshing and light side dish to pair with your beer can chicken? Look no further than this delicious Japanese cucumber salad. Thinly sliced cucumbers are marinated in a tangy and slightly sweet dressing, making for a perfect accompaniment to the rich and savory flavors of the chicken.
To make this salad, start by thinly slicing cucumbers and tossing them in a mixture of rice vinegar, soy sauce, and mirin - a sweet Japanese cooking wine. Let the cucumbers marinate for at least 30 minutes for maximum flavor. Serve chilled and enjoy!
Pasta salads are a staple at summer barbecues, but why not mix things up with a Japanese twist? This Japanese pasta salad features bowtie pasta, crunchy veggies, and a creamy dressing made with Japanese mayo and soy sauce. It's a perfect side to serve with your beer can chicken and will be a hit with your guests.
To make this dish, cook bowtie pasta according to package instructions and let it cool. In a separate bowl, mix together Japanese mayo, soy sauce, rice vinegar, and a touch of sugar to create the dressing. Toss the pasta with thinly sliced cucumbers, cherry tomatoes, and bell peppers, and then pour the dressing over top. Serve chilled and enjoy!
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Japanese Pasta Salad (Spaghetti Salad)
Main Ingredients: Spaghetti, Vinegar, Ham Slices, Cucumber, Salt, Onion
Another take on the Japanese pasta salad, this version features spaghetti noodles and a tangy sesame dressing. The addition of shredded shiso leaves - a Japanese herb with a unique flavor - adds a pop of color and freshness to the dish. This salad is a great way to use up leftover spaghetti and is a perfect side dish for your beer can chicken.
To make this salad, cook spaghetti noodles according to package instructions and let them cool. In a separate bowl, mix together sesame oil, rice vinegar, soy sauce, and a touch of sugar to create the dressing. Toss the noodles with shredded carrots, sliced cucumbers, and shiso leaves. Serve chilled and enjoy!
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Ebi Sunomono (Japanese Shrimp Salad)
Main Ingredients: Bean Thread Vermicelli, Shrimp, English Cucumber, Rice
If you're a seafood lover, you'll definitely want to try this Japanese shrimp salad. This dish features tender shrimp marinated in a tangy dressing made with ponzu sauce - a citrusy Japanese condiment. The addition of thinly sliced cucumbers and daikon radish adds a refreshing crunch to this flavorful salad.
To make this dish, start by cooking shrimp and letting them cool. In a separate bowl, mix together ponzu sauce, rice vinegar, soy sauce, and a touch of sugar to create the dressing. Toss the shrimp with the dressing and thinly sliced cucumbers and daikon radish. Let it marinate for at least 30 minutes before serving chilled.
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Japanese Cucumber Salad (Sunomono)
Main Ingredients: English Cucumber, Salt, Sugar, Soy Sauce, Rice Vinegar
Want a simple and classic Japanese cucumber salad to serve with your beer can chicken? Look no further than Sunomono - a traditional Japanese cucumber salad marinated in a light vinegar dressing. This salad is easy to make and pairs perfectly with any grilled dish.
To make Sunomono, start by thinly slicing cucumbers and tossing them in a mixture of rice vinegar, sugar, and soy sauce. Let the cucumbers marinate for at least 30 minutes before serving chilled. For an extra kick, add a sprinkle of shichimi togarashi - a Japanese spice blend - on top before serving.
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Sunomono (Japanese Cucumber Salad)
Main Ingredients: Wakame, Mung Bean Noodles, Persian Cucumbers, Rice
This variation of Sunomono features the addition of crab meat for a protein-packed twist on the classic dish. The crab adds a subtle sweetness to the salad, and the rice vinegar dressing gives it a refreshing tang. Serve this alongside your beer can chicken for a delicious and light meal.
To make this salad, start by thinly slicing cucumbers and tossing them in a mixture of rice vinegar, sugar, and soy sauce. Let them marinate for at least 30 minutes. In a separate bowl, mix together mayonnaise, sriracha, and sugar. Add in the crab meat and toss with the cucumbers. Serve chilled and enjoy!
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Japanese Cold Noodle Salad (Hiyashi Chuka)
Main Ingredients: Chuka Soba Noodles, Eggs, Salt, Sugar, Vegetable Oil
Looking for a unique way to serve noodles with your beer can chicken? Try this Japanese cold noodle salad, also known as Hiyashi Chuka. This dish features chilled ramen noodles topped with a variety of colorful toppings, including cucumbers, ham, and eggs. The tangy dressing made with soy sauce and rice vinegar brings all the flavors together.
To make this dish, start by cooking ramen noodles according to package instructions and rinsing them with cold water. In a separate bowl, mix together soy sauce, rice vinegar, sugar, and sesame oil to create the dressing. Top the noodles with thinly sliced cucumbers, ham, and eggs, and drizzle the dressing over top. Serve chilled and enjoy!
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Japanese Vegan Soba Noodle Bowl Mason Jar Salad
Main Ingredients: Soba Noodles, Frozen Shelled Edamame, Mushrooms
If you're looking for a vegan option to serve with your beer can chicken, this soba noodle bowl mason jar salad is the perfect choice. Packed with flavorful ingredients like edamame, carrots, and avocado, this salad is not only delicious but also visually stunning. The sesame dressing made with rice vinegar and soy sauce adds the perfect amount of tang.
To make this salad, start by cooking soba noodles and letting them cool. In a mason jar, layer the noodles with edamame, carrots, avocado, and cucumber. In a separate bowl, mix together rice vinegar, soy sauce, sesame oil, and sugar to create the dressing. Pour the dressing over the salad and refrigerate until ready to serve.
No Japanese meal is complete without a delicious sesame salad dressing. This versatile dressing can be used on any salad, but it pairs particularly well with grilled dishes like beer can chicken. Made with sesame oil, rice vinegar, and soy sauce, it adds a delicious nutty flavor to any dish.
To make this dressing, mix together sesame oil, rice vinegar, soy sauce, sugar, and garlic in a blender until smooth. You can also add in a touch of mayonnaise for a creamier texture. Serve on top of your favorite salad or use it as a marinade for your chicken.
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Japanese Cabbage Salad
Main Ingredients: Shredded Coleslaw Mix, Granulated Sugar, Light Soy
This simple and crunchy cabbage salad is a staple in Japanese cuisine. Thinly sliced cabbage is tossed in a dressing made with rice vinegar, soy sauce, and sesame oil, and topped with sesame seeds for added flavor and texture. It's a great addition to any meal, especially when served alongside beer can chicken.
To make this salad, thinly slice cabbage and toss it with a dressing made with rice vinegar, soy sauce, sesame oil, and sugar. Top with sesame seeds and green onions before serving. For a heartier dish, you can also add in some grilled chicken or shrimp.
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Grilled Chicken Teriyaki With Udon Noodle Salad
Main Ingredients: Free Range Chicken Breasts, Boneless Skin On Chicken
This grilled chicken teriyaki with udon noodle salad is the perfect way to incorporate Japanese flavors into your beer can chicken meal. The chicken is marinated in a homemade teriyaki sauce made with soy sauce and mirin, and served on top of a refreshing udon noodle salad. It's a complete and satisfying meal that your guests will love.
To make this dish, start by marinating chicken in a mixture of soy sauce, mirin, honey, and garlic. Grill the chicken until fully cooked and let it cool. In a separate bowl, mix together udon noodles, cucumber, carrots, and snow peas with a dressing made with rice vinegar, soy sauce, sesame oil, and sugar. Top with the grilled chicken and enjoy!
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Gomae (Japanese Spinach Salad)
Main Ingredients: Spinach, Salt, Sake, Mirin, Roasted White Sesame Seeds
Gomae is a traditional Japanese spinach salad that is often served as a side dish. This salad features blanched spinach dressed in a creamy sesame sauce made with sesame seeds, soy sauce, and mirin. It's a great way to incorporate some green veggies into your beer can chicken meal.
To make this salad, blanch spinach in boiling water and then shock it in ice water to retain its bright green color. Squeeze out excess water and mix the spinach with a dressing made with ground sesame seeds, soy sauce, mirin, and sugar. Serve chilled and garnish with more sesame seeds.
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Japanese Quick Pickled Cucumbers
Main Ingredients: Seedless Cucumber, Scallions, Rice Wine Vinegar, Soy
These quick pickled cucumbers are a staple in Japanese households and are often served as a side dish or topping for rice bowls. They are easy to make and add a tangy and refreshing element to any meal. The pickling liquid is made with rice vinegar, soy sauce, and sugar, and can be customized with your preferred level of sweetness.
To make these pickles, thinly slice cucumbers and place them in a jar. In a saucepan, heat rice vinegar, soy sauce, and sugar until the sugar dissolves. Pour the liquid over the cucumbers and let them marinate for at least 30 minutes before serving.
If you're a fan of the ginger salad dressing served at Japanese restaurants, you'll love this homemade version. Made with ginger, garlic, soy sauce, and rice vinegar, this dressing packs a punch of flavor and is a great addition to any salad. It also works well as a marinade for your chicken.
To make this dressing, blend together ginger, garlic, soy sauce, rice vinegar, and oil until smooth. Add in a touch of honey for sweetness if desired. Serve on top of your favorite salad or use it as a marinade for your chicken.
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Sunomono Salad (Japanese Cucumber Salad)
Main Ingredients: Japanese Cucumbers, Rice Vinegar, Sugar, Salt, Soy
This variation of Sunomono features the addition of crab sticks - a type of imitation crab meat - for an affordable and tasty twist on the classic dish. The crab sticks add a subtle sweetness and texture to the salad, making it a perfect side dish for your beer can chicken.
To make this salad, thinly slice cucumbers and toss them in a mixture of rice vinegar, sugar, and soy sauce. Add in the chopped crab sticks and let the salad marinate for at least 30 minutes before serving chilled. For a colorful and flavorful touch, garnish with shredded carrots and shredded nori.
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Cucumber Salad made Japanese Style
Main Ingredients: English Cucumber, Mirin, Sugar, Salt, Sesame Seeds
This simple and flavorful cucumber salad is a great way to enjoy fresh produce in the summer. Thinly sliced cucumbers are tossed in a tangy dressing made with rice vinegar, soy sauce, and mirin. The addition of chili flakes adds a spicy kick to the dish.
To make this salad, thinly slice cucumbers and toss them in a dressing made with rice vinegar, soy sauce, mirin, and sugar. Add in a touch of chili flakes for some heat. Let the cucumbers marinate for at least 30 minutes before serving chilled.
If you're in the mood for a non-Japanese side dish to serve with your beer can chicken, this Italian pasta salad is a great option. Tri-color rotini pasta is mixed with olives, bell peppers, tomatoes, and salami and tossed in a tangy Italian dressing. It's a perfect balance of flavors and textures that will complement your chicken perfectly.
To make this salad, cook tri-color rotini pasta according to package instructions and let it cool. In a separate bowl, mix together olive oil, balsamic vinegar, garlic, and Italian seasoning to create the dressing. Toss the pasta with chopped olives, diced bell peppers, halved cherry tomatoes, and sliced salami. Serve chilled and enjoy!
This simple and classic Japanese cucumber salad is a perfect side dish to serve with your beer can chicken. Thinly sliced cucumbers are marinated in a tangy dressing made with rice vinegar, soy sauce, and sugar. The addition of sesame seeds adds a nutty and crunchy element to the dish.
Ingredients Needed
For the pasta:
1 pound of spaghetti
1 tablespoon of salt
Water for boiling
For the dressing:
3 tablespoons of soy sauce
2 tablespoons of sugar
2 tablespoons of rice vinegar
1 teaspoon of sesame oil
1 teaspoon of grated ginger
1 clove of garlic, minced
1 tablespoon of sesame seeds
For the salad:
1 carrot, julienned
1 bell pepper, thinly sliced
1 cucumber, thinly sliced
1 avocado, diced
1 scallion, thinly sliced
Instructions
In a pot of boiling water, add the salt and spaghetti. Cook according to package instructions until al dente. Drain and rinse with cold water.
In a small bowl, mix together the soy sauce, sugar, rice vinegar, sesame oil, grated ginger, garlic, and sesame seeds to make the dressing.
In a large mixing bowl, combine the cooked spaghetti, julienned carrot, sliced bell pepper, sliced cucumber, diced avocado, and thinly sliced scallion.
Pour the dressing over the salad and toss until well coated.
Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy your delicious Japanese pasta salad with a unique blend of Japanese and Italian flavors.
This Japanese pasta salad recipe is not only delicious but also versatile. You can add your favorite vegetables or protein to make it your own. Some popular additions include shrimp, chicken, edamame, and seaweed. This salad is also a great option for a potluck or picnic as it can be made ahead of time and easily transported. So why not give this fusion dish a try and impress your friends and family with your culinary skills?
