30 Delicious Japanese Salad Recipes to Try

Oh, the vibrant world of Japanese salads awaits! From quick, refreshing sides to hearty mains, these dishes blend crisp textures, umami flavors, and simple techniques perfect for home cooks. Whether you’re craving a light lunch or a dinner standout, our roundup of 30 recipes will inspire your next meal. Dive in and discover your new favorite—you won’t want to stop at just one!

Japanese Cucumber and Seaweed Salad

Feeling that midday slump? This crunchy Japanese cucumber and seaweed salad will jolt your taste buds awake in under 10 minutes. Forget complicated recipes—this one delivers maximum refreshment with minimal effort.

Ingredients

For the salad base:
– 2 medium English cucumbers, thinly sliced
– 1/4 cup dried wakame seaweed

For the dressing:
– 3 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 teaspoon sugar
– 1/2 teaspoon grated ginger

For garnish:
– 1 tablespoon toasted sesame seeds

Instructions

1. Place 1/4 cup dried wakame seaweed in a medium bowl.
2. Pour 2 cups cold water over the seaweed and let it soak for 5 minutes until fully rehydrated and tender.
3. While seaweed soaks, slice 2 English cucumbers into 1/8-inch thick rounds using a mandoline for even slices.
4. Tip: Salting cucumbers draws out excess moisture—sprinkle cucumber slices with 1 teaspoon salt and let sit for 3 minutes.
5. Rinse salted cucumbers under cold running water to remove excess salt.
6. Squeeze cucumbers gently between paper towels to remove remaining moisture.
7. Drain rehydrated seaweed completely, squeezing out any excess water with your hands.
8. Combine 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1/2 teaspoon grated ginger in a small bowl.
9. Whisk dressing vigorously for 30 seconds until sugar fully dissolves.
10. Tip: Taste dressing now—it should balance tangy, salty, and slightly sweet flavors before adding to vegetables.
11. Combine prepared cucumbers and seaweed in a large mixing bowl.
12. Pour dressing over cucumber and seaweed mixture.
13. Toss everything together until evenly coated, about 1 minute of gentle mixing.
14. Sprinkle 1 tablespoon toasted sesame seeds over the salad.
15. Tip: For best texture, serve immediately—the cucumbers stay crisper when dressed right before eating.
16. Transfer salad to serving bowls using tongs or a slotted spoon.

Expect a symphony of textures where crisp cucumbers meet chewy seaweed, all dancing in that tangy-sweet dressing. Elevate this simple side by piling it over grilled salmon or stuffing it into rice paper rolls for an instant upgrade to any meal.

Tofu and Wakame Seaweed Salad

Satisfy your umami cravings with this protein-packed tofu and wakame salad. Toss together silken tofu with rehydrated seaweed for a refreshing bite. Drizzle with a zesty sesame dressing that’ll have you craving seconds.

Ingredients

For the salad base:
– 1 (14 oz) package silken tofu
– 1/4 cup dried wakame seaweed
– 2 cups cold water
– 1/2 English cucumber, thinly sliced
– 2 green onions, thinly sliced

For the dressing:
– 3 tbsp rice vinegar
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 1 tsp sugar
– 1 tbsp toasted sesame seeds

Instructions

1. Place dried wakame in a medium bowl.
2. Pour 2 cups cold water over wakame and let soak for 10 minutes until fully rehydrated and tender.
3. Drain wakame thoroughly, squeezing out excess water with your hands.
4. Cut silken tofu into 1-inch cubes using a sharp knife.
5. Arrange tofu cubes in a single layer on a serving plate.
6. Scatter rehydrated wakame evenly over the tofu.
7. Layer cucumber slices around the edges of the plate.
8. Sprinkle green onions over the entire salad.
9. Whisk together rice vinegar, soy sauce, sesame oil, grated ginger, and sugar in a small bowl until sugar dissolves completely.
10. Drizzle dressing evenly over the salad just before serving.
11. Garnish with toasted sesame seeds.

Keep this salad chilled until ready to serve for maximum freshness. The silken tofu provides a delicate, custard-like texture that contrasts beautifully with the chewy wakame. Bright, briny flavors make this perfect as a light lunch or alongside grilled fish for dinner.

Goma-ae Spinach Salad

Fight boring salads with this Japanese-inspired stunner. Flash-wilt fresh spinach, then drench it in a nutty sesame dressing that clings perfectly. Forget sad greens—this five-minute wonder delivers serious flavor fireworks.

Ingredients

For the spinach:
– 10 oz fresh spinach leaves
– 1 tsp salt
– 4 cups ice water

For the sesame dressing:
– 3 tbsp toasted sesame seeds
– 2 tbsp soy sauce
– 1 tbsp sugar
– 1 tbsp mirin
– 1 tsp rice vinegar

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tsp salt to the boiling water.
3. Submerge 10 oz fresh spinach leaves completely in the boiling water.
4. Blanch the spinach for exactly 30 seconds until bright green and slightly wilted.
5. Immediately transfer the spinach to the bowl of ice water using tongs.
6. Let the spinach chill in the ice bath for 2 minutes to stop the cooking process.
7. Squeeze the spinach firmly with your hands to remove all excess water.
8. Roughly chop the squeezed spinach into 2-inch pieces.
9. Grind 3 tbsp toasted sesame seeds in a mortar and pestle until coarsely crushed.
10. Combine the ground sesame seeds with 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp mirin, and 1 tsp rice vinegar in a small bowl.
11. Whisk the dressing vigorously for 30 seconds until the sugar fully dissolves.
12. Pour the sesame dressing over the chopped spinach.
13. Toss the spinach and dressing together until every leaf is evenly coated.
14. Let the salad rest for 5 minutes to allow the flavors to meld.

The velvety spinach practically melts with each bite, while the toasted sesame seeds provide satisfying crunch. Serve it chilled alongside grilled salmon or stuff it into rice balls for an unexpected lunch upgrade.

Daikon and Carrot Sunomono Salad

Craving something crunchy, tangy, and refreshing? This Daikon and Carrot Sunomono Salad delivers crisp texture and bright flavor in minutes. Chill it fast for the ultimate cool crunch.

Ingredients

For the vegetables:
– 1 large daikon radish, peeled
– 2 medium carrots, peeled
– 1 tsp salt

For the dressing:
– ¼ cup rice vinegar
– 2 tbsp sugar
– 1 tbsp soy sauce
– 1 tsp toasted sesame oil

For garnish:
– 1 tbsp toasted sesame seeds
– 2 green onions, thinly sliced

Instructions

1. Cut the daikon radish into 2-inch long matchsticks using a mandoline or sharp knife.
2. Cut the carrots into 2-inch long matchsticks to match the daikon size.
3. Combine the daikon and carrots in a medium bowl.
4. Sprinkle 1 tsp salt over the vegetables and toss thoroughly.
5. Let the salted vegetables sit for 10 minutes to draw out excess moisture.
6. Squeeze the vegetables firmly with your hands to remove all liquid.
7. Whisk together ¼ cup rice vinegar, 2 tbsp sugar, 1 tbsp soy sauce, and 1 tsp toasted sesame oil in a small bowl until sugar dissolves completely.
8. Pour the dressing over the squeezed vegetables and toss to coat evenly.
9. Transfer the salad to a serving dish.
10. Sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the top.
11. Refrigerate the salad for at least 15 minutes before serving to chill thoroughly.

The daikon stays wonderfully crisp while the carrots add sweet earthiness, all balanced by that tangy-sweet dressing. Serve it alongside grilled fish or pile it into lettuce cups for a low-carb crunch. The sesame seeds pop with toasty flavor against the cool, refreshing vegetables.

Seaweed and Edamame Salad

Feeling that midday slump? Forget boring greens—this seaweed and edamame salad packs a savory punch that’ll jolt your taste buds awake. Fresh, fast, and loaded with umami, it’s the ultimate no-cook lunch hero.

Ingredients

– For the salad base:
– 1 cup dried wakame seaweed
– 1 cup frozen shelled edamame
– 1 cup shredded carrots
– 2 tbsp toasted sesame seeds
– For the dressing:
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 1 minced garlic clove

Instructions

1. Place 1 cup dried wakame seaweed in a large bowl.
2. Pour 4 cups cold water over the seaweed and let soak for 10 minutes until tender and expanded.
3. Drain the rehydrated seaweed thoroughly, squeezing out excess water with your hands.
4. Cook 1 cup frozen shelled edamame in boiling water for 5 minutes until bright green and tender.
5. Drain the edamame and immediately rinse under cold water to stop the cooking process.
6. Combine the drained seaweed and cooked edamame in a large mixing bowl.
7. Add 1 cup shredded carrots and 2 tbsp toasted sesame seeds to the bowl.
8. Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated ginger, and 1 minced garlic clove in a small bowl.
9. Pour the dressing over the salad mixture.
10. Toss everything together until evenly coated with the dressing.
11. Chill the salad in the refrigerator for 15 minutes to let flavors meld.

Marvel at the contrasting textures—chewy seaweed, firm edamame, and crunchy carrots create a satisfying bite. The savory dressing clings perfectly to every ingredient, making this salad ideal for stuffing into nori wraps or serving over chilled soba noodles.

Mizuna and Wasabi Dressing Salad

Let’s revolutionize your salad game with this spicy Japanese-inspired creation. Load crisp mizuna with a fiery wasabi dressing that hits all the right notes. Prepare for a flavor explosion that’ll make your taste buds dance.

Ingredients

• For the salad base:
  • 6 cups fresh mizuna greens
  • 1 English cucumber, thinly sliced
  • 1 cup radishes, thinly sliced
• For the wasabi dressing:
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons wasabi paste
  • 1/4 cup neutral oil
  • 1 teaspoon sesame oil

Instructions

1. Wash the mizuna greens thoroughly and spin them dry in a salad spinner.
2. Slice the English cucumber into 1/8-inch rounds using a sharp knife.
3. Thinly slice the radishes into uniform pieces for even distribution.
4. Combine the mizuna, cucumber, and radishes in a large mixing bowl.
5. Whisk together rice vinegar and soy sauce in a small bowl until fully incorporated.
6. Add honey to the vinegar mixture and whisk vigorously until dissolved.
7. Mix in wasabi paste, ensuring no clumps remain in the dressing.
8. Slowly drizzle in neutral oil while continuously whisking to emulsify the dressing.
9. Stir in sesame oil for that authentic Asian flavor profile.
10. Pour the dressing over the salad ingredients immediately before serving.
11. Toss the salad gently with tongs until every leaf is lightly coated.

Get ready for the perfect crunch contrast between the delicate mizuna and crisp vegetables. That wasabi kick builds gradually rather than overwhelming your palate immediately. Try serving it alongside grilled salmon or stuffing it into rice paper wraps for an elevated lunch experience.

Japanese Potato and Broccoli Salad

Perfectly creamy with a satisfying crunch, this Japanese-style potato salad brings serious texture game. Packed with crisp broccoli and tangy dressing, it’s the ultimate make-ahead side that actually gets better overnight.

Ingredients

• For the potatoes:
  • 2 large russet potatoes (about 1.5 lbs)
  • 1 teaspoon salt
  • 4 cups cold water
• For the vegetables:
  • 2 cups broccoli florets
  • 1/2 cup finely diced red onion
  • 1/4 cup grated carrot
• For the dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper

Instructions

1. Peel the russet potatoes and cut them into 1-inch cubes.
2. Place potato cubes in a medium saucepan with 1 teaspoon salt and 4 cups cold water.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until potatoes are fork-tender.
4. While potatoes cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.
5. Drain the cooked potatoes and immediately transfer them to the ice bath to stop the cooking process.
6. Let potatoes cool completely in the ice bath for 8-10 minutes, then drain thoroughly.
7. Steam the broccoli florets over boiling water for 3-4 minutes until bright green but still crisp.
8. Transfer steamed broccoli to the ice bath to preserve its vibrant color and crunch.
9. Drain the broccoli and pat dry with paper towels to remove excess moisture.
10. In a large mixing bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon Dijon mustard, and 1/4 teaspoon black pepper until smooth.
11. Add the cooled potatoes to the dressing and gently mash with a fork, leaving some chunks for texture.
12. Fold in the broccoli florets, 1/2 cup diced red onion, and 1/4 cup grated carrot until evenly distributed.
13. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.

Seriously creamy potatoes contrast with crisp-tender broccoli in every bite. The tangy-sweet dressing clings perfectly to each component. Serve it chilled in lettuce cups for a low-carb lunch or pile it high on crusty bread for the ultimate sandwich upgrade.

Soba Noodle Salad with Sesame Dressing

Craving something fresh yet satisfying? This soba noodle salad delivers maximum flavor with minimal effort. Combine nutty buckwheat noodles with crisp veggies and a savory sesame dressing for your new go-to lunch.

Ingredients

• For the noodles:
  • 8 oz dried soba noodles
  • 1 tbsp toasted sesame oil
• For the dressing:
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
• For the salad:
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced scallions
  • 2 tbsp toasted sesame seeds

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add soba noodles and cook for 6-7 minutes until tender but still chewy.
3. Drain noodles immediately and rinse under cold running water to stop cooking.
4. Toss rinsed noodles with 1 tbsp toasted sesame oil to prevent sticking.
5. Whisk together soy sauce, rice vinegar, honey, 1 tbsp sesame oil, grated ginger, and minced garlic in a small bowl.
6. Combine shredded red cabbage, shredded carrots, and sliced scallions in a large mixing bowl.
7. Add dressed noodles to the vegetable mixture and toss thoroughly.
8. Pour sesame dressing over the noodle-vegetable mixture and toss until evenly coated.
9. Sprinkle toasted sesame seeds over the salad and give one final gentle toss.
10. Chill the assembled salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

What makes this salad exceptional is the contrast between the chewy soba noodles and the crisp vegetables, all brought together by that umami-rich sesame dressing. Serve it chilled for maximum refreshment, or pack it for a satisfying work lunch that actually improves as it sits.

Miso Ginger Dressing Salad

Elevate your salad game with this umami-packed miso ginger dressing. Whisk together savory, sweet, and zesty flavors in minutes. Transform basic greens into a crave-worthy meal.

Ingredients

For the Dressing:

• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 1 minced garlic clove
• 1 tbsp honey
• 1/4 cup neutral oil

For the Salad:

• 5 oz mixed greens
• 1 sliced cucumber
• 1/2 cup shredded carrots
• 2 tbsp toasted sesame seeds

Instructions

1. Combine 3 tbsp white miso paste and 2 tbsp rice vinegar in a medium bowl.
2. Whisk vigorously until the miso completely dissolves into the vinegar.
3. Add 1 tbsp grated fresh ginger and 1 minced garlic clove to the bowl.
4. Mix in 1 tbsp honey until fully incorporated.
5. Slowly drizzle in 1/4 cup neutral oil while continuously whisking to emulsify. Tip: Whisking constantly prevents the dressing from separating.
6. Place 5 oz mixed greens in a large salad bowl.
7. Add 1 sliced cucumber and 1/2 cup shredded carrots to the greens.
8. Pour the prepared dressing over the salad ingredients.
9. Toss thoroughly until all components are evenly coated with dressing. Tip: Use tongs for maximum coverage without bruising delicate greens.
10. Sprinkle 2 tbsp toasted sesame seeds over the dressed salad. Tip: Toasting sesame seeds enhances their nutty flavor—heat in a dry skillet over medium heat for 2-3 minutes until golden.

Hearty greens get a flavor boost from the creamy, tangy dressing that clings perfectly to every leaf. The ginger provides a warm zing that balances the miso’s saltiness. Serve it alongside grilled chicken or spoon over grain bowls for an instant upgrade.

Kani Salad with Crab and Mango

Viral food trends come and go, but this Kani Salad with Crab and Mango is pure staying power. Grab your chopsticks—we’re diving into layers of creamy, crunchy, and sweet that’ll have you hitting remake before the bowl’s empty.

Ingredients

For the Salad Base
– 8 oz imitation crab sticks, shredded
– 1 ripe mango, peeled and julienned
– 1 English cucumber, thinly sliced
– 2 cups shredded iceberg lettuce
– 1 tbsp toasted sesame seeds
For the Dressing
– 1/4 cup Japanese mayonnaise
– 1 tbsp rice vinegar
– 1 tsp soy sauce
– 1/2 tsp sriracha
For Garnish
– 1 sheet nori, cut into thin strips

Instructions

1. Shred 8 oz imitation crab sticks into a large mixing bowl using your hands or two forks.
2. Peel and julienne 1 ripe mango into matchstick-sized pieces, then add to the bowl.
3. Thinly slice 1 English cucumber and combine with the crab and mango.
4. Add 2 cups shredded iceberg lettuce to the mixture for crunch.
5. In a small bowl, whisk together 1/4 cup Japanese mayonnaise, 1 tbsp rice vinegar, 1 tsp soy sauce, and 1/2 tsp sriracha until smooth.
6. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7. Sprinkle 1 tbsp toasted sesame seeds over the salad for nutty flavor.
8. Chill the salad in the refrigerator for 15 minutes to let flavors meld.
9. Cut 1 sheet of nori into thin strips using kitchen scissors.
10. Top the chilled salad with nori strips just before serving.
Delightfully creamy dressing clings to crisp lettuce and sweet mango, while shredded crab adds a satisfying chew. Serve it piled high in a glass bowl to show off those colorful layers, or wrap it in soy paper for a handheld twist. The contrast between cool, crunchy vegetables and the subtle heat from sriracha makes every bite irresistible.

Yuzu Soy Dressing Green Salad

Haven’t tried a salad that actually excites you? This yuzu soy dressing will change everything. Bright, tangy, and packed with umami—it’s the upgrade your greens desperately need.

Ingredients

For the Salad Base:

• 5 oz mixed baby greens
• 1 English cucumber, thinly sliced
• 1/4 cup toasted sesame seeds

For the Yuzu Soy Dressing:

• 1/4 cup fresh yuzu juice
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1/4 cup avocado oil

Instructions

1. Whisk together yuzu juice, soy sauce, rice vinegar, honey, and grated ginger in a small bowl until honey fully dissolves.
2. Slowly drizzle in avocado oil while continuously whisking to create an emulsified dressing. Tip: Room temperature ingredients emulsify better than cold ones.
3. Place mixed baby greens in a large salad bowl.
4. Arrange thinly sliced English cucumber over the greens.
5. Sprinkle toasted sesame seeds evenly across the salad.
6. Dress the salad just before serving by pouring the yuzu soy dressing over the top. Tip: Dress greens right before eating to prevent wilting.
7. Toss gently with salad tongs until every leaf is lightly coated. Tip: Use a lifting motion rather than stirring to maintain delicate greens.

Brace for that first bite—the crisp cucumbers crunch against tender greens while the dressing delivers a vibrant citrus punch followed by savory depth. Try it topped with grilled shrimp or alongside spicy tuna rolls for a restaurant-worthy meal at home.

Pickled Ginger and Radish Salad

Rethink everything you know about salads. This crunchy, tangy, vibrant bowl will wake up your taste buds and become your new fridge staple. It’s the perfect quick pickle situation you didn’t know you needed.

Ingredients

For the Quick Pickle Brine

• 1 cup rice vinegar
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt

For the Salad Base

• 1 large daikon radish, peeled and julienned
• 1/2 cup pickled ginger, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 tablespoon toasted sesame seeds

Instructions

1. Combine 1 cup rice vinegar, 1/4 cup granulated sugar, and 1 teaspoon kosher salt in a small saucepan.
2. Heat the mixture over medium heat for 3 minutes, stirring constantly until the sugar and salt fully dissolve.
3. Remove the saucepan from the heat and let the brine cool completely to room temperature, about 15 minutes. Tip: Cooling the brine prevents the vegetables from becoming mushy.
4. Peel 1 large daikon radish using a vegetable peeler.
5. Cut the daikon radish into 2-inch long matchsticks (julienne) using a sharp knife or mandoline.
6. Place the julienned daikon radish in a medium glass or ceramic bowl.
7. Pour the completely cooled brine over the daikon radish in the bowl.
8. Add 1/2 cup thinly sliced pickled ginger to the bowl.
9. Gently toss all ingredients until evenly coated with the brine.
10. Cover the bowl tightly with plastic wrap and refrigerate for exactly 30 minutes. Tip: This short pickle time maintains perfect crunch while infusing flavor.
11. Remove the salad from the refrigerator and drain off excess liquid using a colander.
12. Transfer the drained salad to a serving bowl.
13. Sprinkle 1/4 cup fresh cilantro leaves evenly over the salad.
14. Garnish with 1 tablespoon toasted sesame seeds. Tip: Toasting sesame seeds enhances their nutty flavor—toast in a dry skillet over medium heat for 2 minutes until golden.

Dazzlingly crisp daikon meets the zing of pickled ginger in every bite. The sweet-tangy brine soaks into each julienne strand while sesame seeds add nutty texture. Serve it alongside grilled fish for a bright contrast or pile it onto banh mi sandwiches for extra crunch.

Sesame Tofu Salad with Ponzu Sauce

Make your lunch break legendary with this sesame tofu salad. Crispy baked tofu meets crunchy veggies in a tangy ponzu dressing that’ll make you forget all about boring salads. Seriously, this is the desk lunch upgrade you’ve been craving.

Ingredients

For the Tofu:
– 1 block (14 oz) extra-firm tofu
– 2 tbsp cornstarch
– 1 tbsp sesame oil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

For the Salad Base:
– 4 cups mixed greens
– 1 cup shredded red cabbage
– 1/2 cup shredded carrots
– 2 green onions, thinly sliced
– 2 tbsp toasted sesame seeds

For the Ponzu Sauce:
– 1/4 cup ponzu sauce
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1/2 tsp chili flakes

Instructions

1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess moisture.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Cut the pressed tofu into 1-inch cubes and place in a medium bowl.
4. Add cornstarch, sesame oil, garlic powder, and black pepper to the tofu.
5. Toss gently until all tofu pieces are evenly coated with the seasoning mixture.
6. Spread the coated tofu in a single layer on the prepared baking sheet.
7. Bake for 25 minutes, flipping halfway through, until golden brown and crispy.
8. While tofu bakes, combine mixed greens, shredded red cabbage, and shredded carrots in a large salad bowl.
9. Whisk together ponzu sauce, rice vinegar, grated ginger, and chili flakes in a small bowl.
10. Remove tofu from oven and let cool for 5 minutes to crisp further.
11. Add baked tofu to the salad bowl with green onions and toasted sesame seeds.
12. Drizzle the ponzu dressing over the salad and toss gently to combine.
13. Serve immediately while the tofu maintains its crispy texture.

Serve this beauty immediately to experience the perfect contrast between crispy tofu and fresh, crunchy vegetables. The ponzu dressing brings bright acidity that cuts through the richness, while toasted sesame seeds add nutty depth to every bite. Try packing components separately for meal prep—just assemble right before eating to keep everything perfectly textured.

Conclusion

From vibrant dressings to crisp vegetables, these 30 Japanese salads offer endless inspiration for your table. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the joy of fresh, flavorful eating!