Ingredients with Measurements:
- 2 cups fresh water lily bulbs, peeled and sliced
- 1/2 cup sliced red onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped roasted peanuts
- 1/4 cup fried shallots
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp sugar
- 1-2 Thai chili peppers, chopped (optional)
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced water lily bulbs, red onion, cilantro, mint, basil, roasted peanuts, and fried shallots.
2. In a separate bowl, whisk together the fish sauce, lime juice, sugar, and chopped chili peppers (if using) until the sugar is dissolved.
3. Pour the dressing over the water lily mixture and toss gently to combine.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
5. Serve the salad chilled or at room temperature.
- Prep time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 15g
- Protein: 4g
Substitutions for ingredients:
- If fresh water lily bulbs are not available, canned water chestnuts can be used as a substitute.
- If fish sauce is not available, soy sauce can be used instead.
Variations:
- Add sliced cucumber or cherry tomatoes for extra crunch and freshness.
- Substitute the roasted peanuts with cashews or almonds for a different flavor.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Be sure to peel the water lily bulbs before slicing them.
- If the salad is too spicy, reduce the amount of chili peppers or omit them altogether.
- The salad can be made ahead of time and stored in the refrigerator for up to 24 hours.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro, mint, and basil leaves.
Garnishes:
- Extra cilantro, mint, and basil leaves
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Serve the salad with steamed rice or noodles for a more substantial meal.
Troubleshooting advice:
- If the salad is too salty, reduce the amount of fish sauce in the dressing.
Food safety advice:
- Be sure to wash the water lily bulbs thoroughly before peeling and slicing them.
Food history:
- Water lily bulbs are a traditional ingredient in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor profiles:
- This salad is sweet, salty, sour, and slightly spicy.
Serving suggestions:
- Serve the salad as an appetizer or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai
Taste: Refreshing, Tangy, Herbal, Savory, Zesty