Ingredients with Measurements:
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons palm sugar
- 2-3 Thai chilies, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped green onions
- 1/2 cup chopped shallots
- 1/2 cup sliced cherry tomatoes
- 1/2 cup sliced cucumber
- 1/2 cup sliced carrots
- 1/2 cup sliced red onion
- 1/2 cup chopped roasted peanuts
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, whisk together fish sauce, lime juice, and palm sugar until the sugar is dissolved.
2. Add chopped Thai chilies and minced garlic to the bowl and stir to combine.
3. In a large mixing bowl, combine cilantro, mint, green onions, shallots, cherry tomatoes, cucumber, carrots, and red onion.
4. Pour the fish sauce dressing over the salad and toss to combine.
5. Garnish with chopped roasted peanuts and serve immediately.
15 minutes
5. Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 12g
- Protein: 5g
- Sodium: 1200mg
Substitutions for ingredients:
- If palm sugar is not available, you can use brown sugar instead.
- If Thai chilies are too spicy for your taste, you can use jalapeño peppers instead.
Variations:
- You can add cooked shrimp, squid, or chicken to the salad for extra protein.
- You can substitute the vegetables with your favorite ones, such as bell peppers, bean sprouts, or snow peas.
Tips and tricks:
- To make the salad less spicy, remove the seeds from the Thai chilies before chopping them.
- You can make the salad ahead of time, but wait to add the dressing and peanuts until just before serving.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro and mint leaves for a pop of color.
Garnishes:
- Chopped roasted peanuts
- Extra cilantro and mint leaves
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or rice noodles
Troubleshooting advice:
- If the salad is too salty, add more lime juice and sugar to balance out the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the salad.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Naam Plaa Yum is a traditional Thai dish that is often served as a side dish or appetizer.
Flavor profiles:
- This salad is sweet, sour, salty, and spicy all at once.
Serving suggestions:
- Serve the salad with a side of steamed rice or rice noodles for a complete meal.
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Region: Thai