Ingredients with Measurements:
- 1 head of lettuce, chopped
- 1 cup of fresh mint leaves, chopped
- 1 cup of fresh cilantro leaves, chopped
- 1 cup of Thai basil leaves, chopped
- 1 cup of bean sprouts
- 1 cup of sliced cucumber
- 1 cup of sliced red onion
- 1 cup of sliced carrot
- 1 cup of sliced bell pepper
- 1/2 cup of roasted peanuts, chopped
- 1/2 cup of fried shallots
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 2 tablespoons of sugar
- 2 cloves of garlic, minced
- 2 Thai chilies, minced
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large mixing bowl, combine the lettuce, mint, cilantro, Thai basil, bean sprouts, cucumber, red onion, carrot, and bell pepper.
2. In a separate bowl, whisk together the fish sauce, lime juice, sugar, garlic, and Thai chilies until the sugar is dissolved.
3. Pour the dressing over the salad and toss to combine.
4. Top the salad with chopped peanuts and fried shallots.
5. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 700mg
- Total carbohydrates: 22g
- Dietary fiber: 5g
- Sugars: 11g
- Protein: 7g
Substitutions for ingredients:
- If you can't find Thai basil, you can use regular basil instead.
- If you don't have fish sauce, you can use soy sauce instead.
- If you don't have Thai chilies, you can use red pepper flakes instead.
Variations:
- You can add cooked shrimp or chicken to the salad for extra protein.
- You can add sliced mango or papaya for a sweet and tangy twist.
- You can add vermicelli noodles to make it a more filling meal.
Tips and Tricks:
- Make sure to chop all the herbs and vegetables into bite-sized pieces.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you don't like spicy food, you can omit the Thai chilies.
Storage Instructions:
- This salad is best eaten fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating Instructions:
- None
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs and peanuts.
Garnishes:
- Extra herbs and peanuts.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested Side Dishes:
- Steamed rice or rice noodles.
Troubleshooting Advice:
- If the dressing is too salty, add more lime juice and sugar to balance it out.
- If the salad is too dry, add more dressing.
Food Safety Advice:
- Make sure to wash all the vegetables and herbs thoroughly before using them.
Food History:
- Phak Kratin Salad is a traditional Thai salad that is often served as a side dish or a light meal.
Flavor Profiles:
- This salad is fresh, crunchy, and herbaceous with a sweet and tangy dressing.
Serving Suggestions:
- Serve this salad as a side dish or a light meal.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Thai