A wonderful flavored herbal salad with coconut and 6 different herbs. We make it on special occasions only, for our New Year buffet for example! It is quite laborious to cut all the herbs if you have to make a big amount. The yam is amazing in flavor, and worth a try. If you can find all ingredients, try it at home, this recipe is set for 8 portions.
THAI HERBAL SALAD
Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 8 portions
INGREDIENTS
USE THE SAME AMOUNT FOR ALL HERBS! We use a cup per herb if we make this salad for a big group.
FOR THE SALAD:
1 cup shredded lemongrass.
1 cup shredded wild pepper leaf (or any green leaf that has a peppery taste to it)
1 cup shredded Winged bean
1 cup shredded Dalaa flower (or carrot)
1 cup shredded ginger
1 cup shredded lime leaf (aka kafirleaf)
1 cup shredded coconut
1/4 cup sesame seeds for decoration and serving
FOR THE DRESSING:
1/2 cup lime juice
1 cup roasted peanuts (not salty)
1 1/4 cups sugarcane sugar.
1 cup soy sauce
Salt to taste
EQUIPMENT
A cutting board
A very sharp knife
A mixing bowl
A saucepan
A wooden spoon
PREPARATION
Cut all the herbs very, very fine.
Many of the leafed herbs are though and the lemongrass will be very chewy if you do not slice it very fine.
Squeeze the lime
Shred the coconut
Roast the peanuts
METHOD
INSTRUCTIONS FOR THE SALAD:
Mix all the ingredients in a big bowl.
INSTRUCTIONS FOR THE SALAD DRESSING:
Put a pan on a medium/low fire
Mix sugar and soy sauce and bring sugar to a boil.
Add the salt and lemon juice
The concentrate is then set aside to cool.
SERVE:
Mix the salad with the salad dressing.
Sprinkle with sesame seeds.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!