Asian Mosaic of Salad Ingredients

By Asian Restaurant News

With the push for new and innovative Asian salads and dressings, Chefs are scrambling to come up with their own special recipes to woo customers. Many ingredients are quite standard to Asian salads, but they each give their own special contribution of flavor or texture. -may it be spicy, sweet, tangy, juicy, crunchy or chewy.

	Bean Sprouts: Flavor profile: Soya bean sprouts have a stronger flavor than mung bean sprouts, but both are relatively delicate, with a unique crunchy, tender texture. Use: Bean sprouts are often used raw in salads. The seeds are sometimes removed, leaving only the straight white portion of the sprouts, and are then called 'silver sprouts.'
	Bamboo Shoots: Flavor profile: Crunchy in texture, with a subtle, refreshing taste, shoots vary with the seasons. Use: The inside of the shoots are used after the tough outer leaves have been removed. Canned and bottled are the most commonly used.
	Cabbage: Flavor profile: Chinese white cabbage has a crisp, slightly mustardy taste. Napa cabbage offers a crisp, delicate non-mustardy flavor. Use: May be used as a base for salad, supplemental ingredient or garnish Most cabbages are eaten raw or require only brief cooking .
	Cucumber: Flavor profile: They offer a crunchy, refreshing taste that makes them a perfect ingredient in many different types of salads. Use: Cucumbers are widely used as salad ingredients and accompaniments. They are sometimes added to savory dishes for flavor contrast and garnish.
	Lettuce: Flavor profile: Red and purple lettuces have become very trendy in Asian salads. Dark red to medium brown, Naples cos has a smooth, crisp texture and mild flavor that is quickly absorbed. Reddish-purple, coral has a satisfying taste and texture. Deep red to dark brown, red oak has a smooth texture and flavor. Bull's blood has an incandescent appearance and fresh taste. Medium to dark red Shiraz offers a crisp, refreshing taste. Use: May be used as a base for salad, supplemental ingredient or garnish.
	Papaya: Flavor profile: Milder-tasting than mango, they have a musky-sweet, refreshing flavor that can be enhanced by a squeeze of lime. The seeds can be used as a somewhat peppery spice. Use: They are often peeled, cut into fine, long shreds and given a rough pounding. The flowers, leaves and young stems can also be cooked and eaten.