Best 3 Dongbei Salad Recipes

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In the culinary landscape of Northeast China, Dongbei salad, a refreshing and vibrant dish, stands out as a testament to the region's rich agricultural heritage. This delectable medley of shredded potatoes, carrots, cucumber, and onions, dressed in a tangy vinaigrette, is not only a refreshing summer staple but also a versatile side dish that complements any meal. Whether you prefer the classic recipe or crave a spicy kick, our collection of Dongbei salad recipes offers a variety to suit every palate. From the traditional version, featuring a balanced blend of flavors, to the Szechuan-inspired variation, infused with the fiery heat of chili oil, these recipes cater to diverse culinary preferences. Get ready to embark on a culinary journey to the heart of Northeast China, where fresh ingredients and bold flavors unite in perfect harmony.

Check out the recipes below so you can choose the best recipe for yourself!

DONGBEI SALAD



Dongbei Salad image

I love the texture of shredded tofu - it just makes it a different food from chunks or slices or crumbles. This can be made & fridged up to 2 days before serving. I would keep the peanuts separate & add at serving time to keep them crunchy. Found in the Washington Post who adapted from Lin-Liu's "Serve the People: A Stir-Fried Journey Through China" (Harcourt, 2008).

Provided by Busters friend

Categories     Greens

Time 18m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup peanuts, unsalted
2 teaspoons peanut oil
1 leek, white part only, cut crosswise into 1-inch pieces
szechuan peppercorns (optional)
4 slices gingerroot, 4 quarter-sized coins (optional)
2 garlic cloves, minced, plus
3 garlic cloves
8 ounces green cabbage, leaves stacked & cut into into 1/2-inch strips
1 cucumber, cut into quarters lengthwise & cut into very thin slices (peeled or unpeeled, seeded or unseeded)
1 carrot, shredded
1 cup bean sprouts
1/4 lb tofu, shredded
2 teaspoons chinese black vinegar or 2 teaspoons apple cider vinegar
1/4 teaspoon salt
1 teaspoon sugar

Steps:

  • Put peanuts in medium skillet & heat using med-low heat for about 7 minutes, shaking them to avoid burning, until they are fragrant and visibly darkened. Cool completely. Coarsely chop them.
  • Heat the oil in a wok over high heat until you see oil shimmer. Add the leek, peppercorns and ginger root, if using, and garlic. Cook for 10 to 15 seconds, being careful not to let the leek or garlic burn. Remove from the heat and strain into a small heatproof bowl, discarding the solids. Let cool slightly.
  • Combine the cabbage, cucumber, carrot, peanuts, bean sprouts, tofu, black vinegar, minced garlic, salt, sugar and the infused oil in a large bowl. Toss to mix well, then serve immediately.

CRISPY LAMB WITH CUMIN, SCALLIONS AND RED CHILES



Crispy Lamb With Cumin, Scallions and Red Chiles image

Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds - a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively "strong" by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chile peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning

Steps:

  • In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
  • Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
  • Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
  • Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SWORDFISH WITH CORN SALAD



Grilled Swordfish With Corn Salad image

Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn't fall apart when flipped. Serve with anything you'd eat with a steak or pork chop, like a bright and crunchy corn salad. Here, raw corn is mixed with long pieces of chives and cilantro in a move inspired by lao hu cai, or tiger salad, a Dongbei salad of cilantro and scallions, and buchu muchim, or Korean chive salad. When the salad is piled onto the fish, the rice vinegar and sesame oil dressing seasons the fish, and the corn and herbs soften slightly from the heat. The result is all at once fragrant, crunchy, juicy and satisfying.

Provided by Ali Slagle

Categories     dinner, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
6 tablespoons unseasoned rice vinegar
Neutral oil, such as grapeseed
1 1/2 teaspoons toasted sesame oil, plus more for serving
2 ears of corn, kernels cut from cobs (about 2 cups kernels)
Kosher salt and black pepper
1 ounce chives, cut into 1-inch lengths (about 1 slightly heaping cup)
1 small bunch cilantro (about 2 1/2 ounces), leaves and stems cut into 1-inch lengths
Flaky salt, for serving

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
  • While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
  • When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
  • Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.

Tips:

  • To make the dressing, use a high-quality soy sauce. A dark soy sauce will give the dressing a richer flavor.
  • If you don't have Chinese black vinegar, you can substitute balsamic vinegar or white vinegar.
  • If you don't have sesame seeds, you can substitute peanuts or chopped walnuts.
  • To make the salad more colorful, add some shredded carrots, cucumbers, or bell peppers.
  • The salad can be served immediately or chilled for later.

Conclusion:

Dongbei salad is a delicious and refreshing dish that can be enjoyed as a side salad or a main course. It is packed with healthy ingredients and is a great way to get your daily dose of vegetables. The dressing is simple to make and can be adjusted to your taste preferences. So next time you're looking for a quick and easy salad recipe, give Dongbei salad a try.

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