Thai Lemongrass Salad

Someone once said that the flavors of Thai cuisine are like the high musical notes, sharp, zingy and attention grabbing, while the flavors of Malaysian cuisine are the low notes, mild, mellow and rounded. I find this musical metaphor very accurate and this simple Thai Lemongrass salad is a testament to it. Simply chop and mix and you have a salad that represents the major flavors of Thai food. Similar ingredients are used in another popular Thai snack called “Meang Kam,” with the addition of ginger, shredded coconut and peanuts, it is then doused in a sweet sugar palm sauce and then wrapped in “Cha Plu” leaves or wild pepper leaves. This salad has the saltiness from the shrimp and fish, crunch from the peanuts and tang from the lemongrass. Try this salad wrapped in lettuce leaves for a “Meang Kam” inspired dish!

Thai Lemongrass Salad

  • 2 Lemongrass stalks
  • 30 grams of dried crispy shrimp
  • 30 grams of crispy fish
  • 1 thinly sliced shallot
  • 4 Kaffir lime leaves, julienned
  • 2 Tablespoons of peanuts
  • 1/2 of a lime cut into cubes with or without skin

Dressing

  • 2 tablespoons of tamarind juice
  • 2 tablespoons of lime juice
  • 2 tablespoons of sugar
  • 1/2 tablespoon of birds eye chili, pounded
  • 2 tablespoons of fish sauce
  • 2 tablespoons of coriander leaves
  1. Mix everything for the dressing in a bowl and stir until the sugar dissolves, then set aside
  2. Put all the ingredients for the salad in a bowl but leave the lime last to prevent it from making the salad bitter.
  3. Serve in small portions and sprinkle coriander leaves over it

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