Southern Thai Rice Salad with Fresh Herbs (Kao Yum Pahk Dai)Staff | Delicious Living
- Serves: 8 people
- Calories per serving: 392
Traditional kao yum includes dried shrimp, a tangy sauce seasoned with shrimp paste, and a few herbs and vegetables seldom found in the West. My vegan version combines traditional and creative ingredients; don’t worry if you can’t find them all—simply use what’s available, or add something else you like. Use kitchen scissors to cut the wild lime leaves.
- Combine all dressing ingredients in a food processor or blender and blend until smooth. Set aside until serving time, or refrigerate for up to 5 days. (Makes about 2/3 cup.)
- Trim lemongrass down to a 3-inch plump stalk with a smooth base, discarding any dried outer leaves. Carefully slice crosswise, cutting as thinly as possible, to make very thin rounds. Set aside. Chop and prepare all remaining salad components.
- Place rice in a large serving bowl. Add all salad ingredients and toss well. Add about half of the dressing and toss again. Serve with additional dressing on the side.
PER SERVING: 392 cal, 35% fat cal, 16g fat, 6g sat fat, 0mg chol, 11g protein, 55g carb, 6g fiber, 186mg sodium