Asian Water Spinach Salad with Pork, Shrimp, and Garlicky Vinaigrette

Overhead view of Asian water spinach salad with shredded stems, sliced pork, shrimp, egg, and peanuts in a bowl. — A fresh Cambodian salad with crunchy water spinach stems and a garlicky dressing.

5.0 from 1 vote

Asian water spinach salad is a fresh, crunchy dish that pairs tender boiled pork and sweet shrimp with a bright garlic-lime dressing. The hollow stems of the water spinach give it a satisfying snap that holds up well after tossing.

In Cambodia, water spinach—known as trakoun—is an everyday vegetable, and this salad turns it into a light meal or a lively side for grilled meats. Once the pork and shrimp are boiled, the rest comes together quickly.

What You Need

The main ingredients are simple: a large bunch of water spinach, a small piece of pork, and shrimp. The dressing uses white vinegar, garlic, sugar, salt, and sliced sweet onion.

Fresh Asian herbs and roasted peanuts add aroma and crunch. The egg is optional but makes the salad more filling.

Equipment

Large pot: To boil the pork, egg, and shrimp in water.
Chef’s knife: To shred the water spinach stems and slice the cooked pork and egg.
Cutting board: To prepare the vegetables, meat, and egg safely.
Colander: To drain the cooked shrimp and rinse them under cold water.
Measuring cups: To measure the water and white vinegar.
Measuring spoons: To measure the sugar and salt for the vinaigrette.
Large mixing bowl: To toss the water spinach with the dressing and other ingredients.
Small bowl: To mix the vinaigrette before pouring it over the salad.

How to Make Asian Water Spinach Salad

Step 1: Prepare the water spinach

Pick all the leaves from the water spinach stems. Wash the stems well, then shred them thinly. Set the shredded stems aside.

Step 2: Boil the pork and egg

Place the pork and egg in a small pot with 4 cups of water. Boil for 15 minutes. Remove the cooked egg from the pot, then continue cooking the pork until it is tender.

Step 3: Cook the shrimp

Remove the cooked pork from the pot. Add the shrimp to the boiling water and cook until they turn pink. Pour the shrimp into a colander, rinse with cold water, then peel and devein them.

Step 4: Slice the cooked ingredients

Slice the boiled pork thinly and set it aside. Peel the egg, slice it thinly, and set it aside as well.

Step 5: Make the vinaigrette

In a small bowl, mix the white vinegar, minced garlic, sugar, salt, and sliced sweet onion. Stir well and set the dressing aside.

Step 6: Toss the salad

Put the shredded water spinach in a large bowl. Pour the prepared vinaigrette over the greens and mix well. Add the sliced pork, shrimp, and mixed fresh herbs. Toss lightly to combine.

Step 7: Garnish and serve

Top the salad with roasted peanuts and sliced egg. Serve right away.

Cooking Tips

Shred the water spinach stems as thinly as you can. Thin strips absorb more dressing and are easier to eat.
Do not overcook the shrimp. They are done when the flesh turns pearly and opaque, which aligns with safe cooking temperatures for shrimp and pork.
Add the roasted peanuts just before serving so they stay crunchy.

How to Serve

This salad works as a light lunch on its own or as a side dish for grilled chicken, fish, or steak. For more fresh ideas, browse our Cambodian salad recipes.

If you enjoy cooking with water spinach, try our stir-fry morning glory recipe for a quick hot dish. You might also like our beef water spinach sweet sour soup or our chicken sweet sour soup with water spinach when you want something warm and brothy.

Recipe Notes

The egg is optional. Leave it out if you prefer a lighter salad.
The peanuts are optional too. Skip them if you need a nut-free version.
Water spinach (Ipomoea aquatica) is a leafy green with hollow stems. It is widely eaten in Cambodia—research from Phnom Penh indicates it accounts for roughly 40% of vegetable consumption in the city.

Frequently Asked Questions

Can I make this salad ahead of time?

You can boil the pork, shrimp, and egg and prepare the dressing a few hours ahead. Keep the components separate in the fridge and toss everything together just before serving so the water spinach stays crisp.

What can I use instead of water spinach?

If you cannot find water spinach, regular spinach or shredded cabbage can work, but the texture will be softer and less crunchy. The dish will still be fresh and tangy.

Final Thoughts

This Asian water spinach salad is a simple way to enjoy a crisp, tangy dish that feels light but satisfying. The mix of pork, shrimp, and garlicky dressing makes it a versatile addition to any meal, whether you serve it as a side or a light main.