So easy and no cooking is request. By adding lime juice and onion, this can be a vegan version of Cucumber Raita (Indian Yoghurt Relish). Sprinkle some toasted sesame seeds for garnish, if desired. 
Simple and easy plus tasty. The secret to sweet and delicious mayonnaise is to use fresh corn on the cob.
If you are tire of cooking, you might want to have a light and simple salad like this. To make it more colourful, just add some cherry tomatoes and sprinkle some sesame seeds.
An easy and quick fruit salad!
There are not many stalls selling cuttlefish kangkong now in Singapore. It is even very rare to find vegetarian cuttlefish kangkong. So far, I had tasted it from 2 vegetarian stalls and one of them no longer operates. One day, I saw the picture of vegetarian cuttlefish kangkong at Veggie Bun’s blog - Cuttlefish. She had it at Ma Zhi Su. To re-create this dish in vegetarian version, it is not that difficult as we don’t need to prepare the cuttlefish, as we use vegetarian squid (product of SuXianZhi). As for the sauce, I used the red sweet sauce for Chee Cheong Fun and got it from the supermarket. The only problem is that I have no control over the sauce. Add some freshly squeezed lime juice, if desired. 
This is a very simple salad. To make it more interesting, scrambled tofu, onion, carrot or vegetarian ham can be added, if desired. Preparation: 8 mins, Cooking time: 5 mins
Ingredients (serves 4)
° 250g celery (weighed after trimming), trimmed and cut into match-stick length
° 2½ tablespoons vegetarian salad cream or vegan mayonnaise, or to taste
° 1 tablespoon apple cider vinegar, or to taste
° freshly ground black pepper, to taste
° salt (optional), to taste
Method
1. Place the celery in a salad bowl. Stir in the salad cream or mayonnaise, vinegar, pepper and salt.
2. Use your hand to mix well and serve.
This is a simple seaweed salad dish or side dish/cold dish. I bought a pack of dried kelp (shredded), 20g for S$1.78, by AOK at the FairPrice Supermarket. There might be a need to rinse the kelp shreds well to remove the slime with several changes of water. 
This is another Korean salad dish – spinach salad or Shigmchi Namul. Simple and Easy! 
This is a Korean salad dish – soybean sprout salad or Kongnamool Moochim. Just remember not to blanch the soybean sprout for too long to retain its crunchiness. Usually, the normal practice is to rinse the blanched vegetable with cold water to avoid been overcooked. To conserve resource, just reduce the cooking time and omit rinsing with cold water. As to how to mix the salad with hand, just watch any Korean Drama Series, quite often you can see a scene or two how it is been done.
The simple recipe of corn salad again is to use fresh corn on the cob. Remove the kernels from the corn on the cob, stream and mix well with vegetarian salad cream or vegan mayonnaise. Frozen corn can be used but the result is not that desired. 
This can be serves as a meal in itself. I just love the cucumber, onion and ketupat (pressed rice cake cooked in coconut leaf) dipping in the satay peanut sauce, that I can eat a whole big bowl of it without the satay. In this recipe, I used cylinder pressed rice instead of ketupat which is easily available in the supermarket. 
This is a street food, a salad that uses beancurd, shredded cucumber, beansprout and carrot, drizzle with spicy peanut sauce. 
This is a vegetarian version of simplified Thai green mango salad. It is a healthy salad and is so appetizing. Any one can just do it, basically it is a no-cook recipe. 
Rojak is a fruit and vegetable salad dish which is very popular in Singapore, Malaysia and Indonesia. It is a popular street food which needs to be consumed immediately, before it waters out after a while. To create that exotic flavour, do not forget to add tamarind liquid, lime juice and torch ginger bud.
