Search results for
magazine asian noodle salad with eggplant sugar snap peas and lime dressing
Filter Results
Sort By:
Recipes
(77)
Quick
Recipes
This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.
4.0
(3.78)
Vegan
Recipes
For a heartier dish, add sliced grilled steak or chicken.
1.0
(1)
Vegan
Recipes
Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.
4.0
(3.93)
Easy
Recipes
A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.
4.0
(3.86)
Quick
Recipes
This is our idea of what a cold noodle salad dish should be.
4.0
(4.18)
Recipes
This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.
5.0
(5)
Quick
Recipes
This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin, crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.
4.5
(4.5)
Quick
Recipes
This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!
4.6
(4.64)
Quick
Recipes
Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.
4.0
(4.11)
Quick
Recipes
Forget about croutons. Uncooked instant ramen brings big crunch to this sweet-sour cabbage slaw that’s perfect for your next cookout.
4.0
(3.8)
Quick
Recipes
This colorful cold noodle salad is infinitely riffable.
5.0
(5)
Quick
Recipes
Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
5.0
(5)
Articles
(165)
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Cooking
Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.
Carla Lalli Music
Culture
The Bon Appétit Test Kitchen
Cooking
It also has toasted walnuts, lots of mint, and a drizzle of sweetness on top.
Aliza Abarbanel
sponsored
Sponsored: How a nutritionist makes Waldorf salad without mayo or artificial ingredients.
Cooking
At last weekend's Charleston Grub Crawl, Xiao Bao Biscuit's corn, eggplant, and green curry salad was a huge hit--and now we've got the recipe
Matt Duckor
Videos
(220)
icon
Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
icon
If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
icon
Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
icon
You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
icon
Presented by ANA | This light yet filling Green Tea Soba Noodle Salad brings a lot of flavor to the table. Miso-roasted tomatoes, marinated enoki mushrooms, and soy-marinated egg make this traditional Japanese dish one of a kind.
icon
Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.