Two Asian Green Sides (Mixed Greens Gomae & Spicy Cilantro Salad)

Lets talk about the Japanese side spinach gomae and the traditional Chinese spicy cilantro salad (lao hu cai). Both dishes are quick and easy and make a perfect accompaniment for spicy stir-fries, curries, or ramen bowls. They only require a few ingredients and can be made in a flash. Make both and give your Asian style dinner two dimensions with two Asian sides.

The Mixed Green Gomae is tasty and fresh. The quickly blanched greens are coated with a nutty, sweet, and salty sauce and laced with toasted sesame seeds. I've been making gomae with a mix of beet greens, swiss chard, mustard greens, and spinach. You can use the traditional spinach alone or mix it up with the greens that come from your garden, your CSA, or the farmers market with the same sauce and technique used to make traditional spinach Gomae.

My version of Spicy Cilantro Salad uses crisp-tender slices of English cucumbers, stems and leaves of cilantro, short slivers of scallion, and a enough minced chili peppers to give a kick. Toss the greens with a sweet-tart dressing made with soy sauce, lime juice, and sesame oil. It’s bright, tart, and just a bit spicy. It goes well with any meal, any time of year.

Mixed Greens Gomae

• 2 tablespoons roasted black sesame seeds (white sesame seeds or tahini paste will do if you don’t have black)

• 1 1/2 teaspoons sugar

• 1 tablespoon mirin

• 1 1/2 tablespoons light soy sauce

• 12 ounces mixed greens (beet greens and/or spinach and/or swiss chard…)

Smash the sesame seeds into a paste using a coarse mortar and pestle or a spice grinder. Mix in the sugar, rice wine, and soy sauce.

Bring a pot of salted water to a boil and prepare a bath of ice water. Rinse the greens, discard any wilted or discolored leaves, and trim off the thick stems. When the water is boiling, submerge the greens into the water for just under a minute and then quickly drain and toss into the ice water bath. Wait a minute and then drain the cooled greens, wringing out excess water. Lay the greens on a cutting board. Chop the greens into 1-inch strips. Toss with the sesame sauce and serve.

Spicy Cilantro Salad (lao hu cai)

• 1/2 a English cucumber, pealed, seeded, and cut into 1/4 inch half moon slices

• 1/2-1 hot Thai green pepper (1/2-1 ounce), split in half lengthwise, seeded, and cut into very thin strips

• 3 scallions, cut into 2-inch lengths and sliced into thin strips

• 1 bunch cilantro leaves and tender stems, torn by hand or chopped into 3-inch lengths (about 5 cups )

• 2 teaspoons vegetable or avocado oil

• pinch of salt

• Toasted sesame oil

• juice of 1/2 or 1 lime, to taste

This can’t get much easier! Combine the cilantro, cucumber, hot pepper (I go for a full pepper for extra spice), and scallions in a bowl. Just before you are ready to serve the salad, add the salt and oil and give the mixture a quick toss. Add a few drops (about 3) of toasted sesame oil and the juice of half a lime; toss the salad again. Taste your creation. Add a bit more lime, up to two more drops of sesame oil, and a bit more salt if you want extra flavor but taste as you go. Pile into a bowl or onto a plate and serve immediately with your meal.