Thai Rice Salad

    25 minutes

    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.

    3 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    The dressing is the only thing we used in the recipe. My wife is from Thailand and she said it tasted just like the real thing. For the salad, you can use any assortment of vegetables and fruits, as long as there are good combinations of sweet, savory, soft and crunchy. And by the way it's Khao Yam, not Yam Khao, but thanks for the dressing, it's not typically for what ingredients you can find in Europe, but works great with the sauce.  -  14 Feb 2015  (Review from Allrecipes Southeast Asia)