Ingredients with Measurements:
- 1 lb. Thong Lang (winged bean), trimmed and cut into bite-sized pieces
- 1 cup cooked shrimp, peeled and deveined
- 1/2 cup sliced red onion
- 1/2 cup sliced cucumber
- 1/4 cup chopped cilantro
- 2 tbsp. chopped mint leaves
- 2 tbsp. chopped roasted peanuts
For the dressing:
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 1 tbsp. palm sugar
- 1 tbsp. chopped Thai chili pepper
- 1 clove garlic, minced
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the Thong Lang, shrimp, red onion, and cucumber.
2. In a separate small bowl, whisk together the fish sauce, lime juice, palm sugar, Thai chili pepper, and garlic until well combined.
3. Pour the dressing over the Thong Lang mixture and toss to coat evenly.
4. Add the cilantro and mint leaves to the bowl and toss gently.
5. Transfer the salad to a serving dish and sprinkle with chopped roasted peanuts.
15 minutes
Temperature: None
Serving size: 4
Nutritional information:
- Calories: 140
- Fat: 5g
- Carbohydrates: 12g
- Protein: 12g
- Fiber: 3g
Substitutions for ingredients:
- Thong Lang can be substituted with green beans or snow peas.
- Shrimp can be substituted with cooked chicken or tofu.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add sliced cherry tomatoes for extra color and flavor.
- Use chopped cashews instead of peanuts for a different texture.
- Add sliced red bell pepper for extra crunch.
Tips and tricks:
- To make the salad spicier, add more Thai chili pepper.
- To make the salad less spicy, remove the seeds from the Thai chili pepper before chopping.
- Make sure to trim the ends of the Thong Lang before cutting into bite-sized pieces.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions: None
Presentation ideas:
- Serve the salad on a bed of lettuce for a more elegant presentation.
- Garnish with additional cilantro leaves for extra freshness.
Garnishes:
- Chopped roasted peanuts
- Cilantro leaves
Pairings:
- Serve with steamed white rice for a complete meal.
- Pair with a light and refreshing Thai iced tea.
Suggested side dishes:
- Tom Yum soup
- Pad Thai noodles
Troubleshooting advice:
- If the salad is too spicy, add more lime juice and fish sauce to balance out the flavors.
Food safety advice:
- Make sure to wash the Thong Lang and other vegetables thoroughly before using.
Food history:
- Thong Lang is a popular vegetable in Southeast Asia and is often used in salads and stir-fries.
Flavor profiles:
- This salad is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch or dinner.
Related Categories
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Region: Thai