Thai Rice Salad

    Thai Rice Salad


    1 person made this

    This is an easy rice salad from Thailand known as 'Yam kao'. Left over cold rice is mixed with a variety of flavourings including lemongrass, lime leaves, coconut and watercress.

    Serves: 4 

    • Dressing
    • 100g salted and dried mackerel, or other salted bony fish
    • 2 cups (500ml) water
    • 150g palm sugar
    • 2 stalks lemongrass, sliced
    • 2cm piece galangal, peeled and sliced
    • 3 shallots, sliced
    • 5 kaffir lime leaves
    • Salad
    • 3-4 cups cooked leftover rice
    • 8 green beans, sliced thin
    • 1/2 stalk lemongrass, sliced paper thin
    • 40g dried fish, such as mackerel, pureed
    • 1 handful watercress, stemmed and washed
    • 60g toasted desiccated coconut
    • 5 kaffir lime leaves, julienned
    • 2 limes, skins removed and pureed; also reserve the juice
    • roasted ground chillies, to taste

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Dressing: Place all of the dressing ingredients in a saucepan and bring to a boil.
    2. Cook the ingredients at a simmer until the liquid becomes thick. Strain the liquid, discard the solids and cool.
    3. Salad: Mix all of the remaining ingredients in a large bowl. Add the dressing and gently toss to incorporate.
    4. When the salad is mixed, taste and add enough roasted chillies to meet your level of spiciness. Serve.

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