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magazine asian noodle salad with eggplant sugar snap peas and lime dressing
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For a heartier dish, add sliced grilled steak or chicken.
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Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.
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This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.
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A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.
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This is our idea of what a cold noodle salad dish should be.
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This colorful cold noodle salad is infinitely riffable.
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This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.
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This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!
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You can make this Chinese egg noodles recipe with smoked turkey, chicken, or your protein of choice, because the takeout-style soy sauce-based dressing is fantastic on everything.
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No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.
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The Bon Appétit Test Kitchen
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
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
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Sponsored: How a nutritionist makes Waldorf salad without mayo or artificial ingredients.
Cooking
It also has toasted walnuts, lots of mint, and a drizzle of sweetness on top.
Aliza Abarbanel
Videos
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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.
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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.
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Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
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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.
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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.
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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.