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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