Thai Salad with Peanut Dressing
February 28, 2017
Thai salad or Yam Yai, serve with creamy rich peanut dressings.
Bright, colourful plate of Thai salad or Yam Yai.
Fresh, crisp and so 'Summer' :D
Thai salad or Yam Yai as its known to local Thais, consist of mix bag of fresh crunchy greens like Lebanese cucumber, crisp cos lettuce, sweet and slightly tart cherry tomatoes, sweet red capsicum and spinach.
Steam vegetable like broccoli or cauliflower (not included) are added to the colourful plate.
Cubed beancurd as well as eggs are added to, as the source of protein.
{Again I omit egg... not by choice, just because I did a hasty and sloppy job!!! The eggs looked worst than the moon crater!!}
And the peanut dressing...is just perfect to go with this colourful summer-y Thai salad.
Its creamy, rich, sweet, salty and sour-ish... the 3 main taste of any Thai food.
The only ingredients that was missing in the dressing was chilli!
A little note when making the dressing :
You can either halved the amount of peanuts in the list below or increase the amount of sugar, salt and vinegar as you add more water.
What we are looking for ~ is NOT a thick dressing that is as thick as satay sauce, but we are after salad dressing, that is quite runny / fluidity.
My apologies to readers who are allergic to peanuts... I have not tried any other nuts, and if I do, I will update this post with a note here.
If I wanted something different from the usual lemon and olive oil dressing, I'd go with this Thai salad.
It reminds me of home, of another favourite salad of mine, that uses peanut sauce. I love peanuts ( but I hate what it does to my body after...)
Check out my nostalgic posts on Malaysian-Indian salad or known as Pasembur to the locals or Asian slaw with roasted sesame dressing.
Till then...
By the way its last day of summer... woohoo :D (and I am another year older tomorrow....)
Bright, colourful plate of Thai salad or Yam Yai.
Fresh, crisp and so 'Summer' :D
Thai salad or Yam Yai as its known to local Thais, consist of mix bag of fresh crunchy greens like Lebanese cucumber, crisp cos lettuce, sweet and slightly tart cherry tomatoes, sweet red capsicum and spinach.
Steam vegetable like broccoli or cauliflower (not included) are added to the colourful plate.
Cubed beancurd as well as eggs are added to, as the source of protein.
{Again I omit egg... not by choice, just because I did a hasty and sloppy job!!! The eggs looked worst than the moon crater!!}
And the peanut dressing...is just perfect to go with this colourful summer-y Thai salad.
Its creamy, rich, sweet, salty and sour-ish... the 3 main taste of any Thai food.
The only ingredients that was missing in the dressing was chilli!
A little note when making the dressing :
You can either halved the amount of peanuts in the list below or increase the amount of sugar, salt and vinegar as you add more water.
What we are looking for ~ is NOT a thick dressing that is as thick as satay sauce, but we are after salad dressing, that is quite runny / fluidity.
My apologies to readers who are allergic to peanuts... I have not tried any other nuts, and if I do, I will update this post with a note here.
If I wanted something different from the usual lemon and olive oil dressing, I'd go with this Thai salad.
It reminds me of home, of another favourite salad of mine, that uses peanut sauce. I love peanuts ( but I hate what it does to my body after...)
Check out my nostalgic posts on Malaysian-Indian salad or known as Pasembur to the locals or Asian slaw with roasted sesame dressing.
Till then...
By the way its last day of summer... woohoo :D (and I am another year older tomorrow....)
Thai Salad with Peanut Dressing
Yield:
6
Prep time: 20 MinTotal time: 20 Min
Thai Salad known as Yam Yai. Serve with peanut dressing.
Ingredients
Ingredients for yam yai
- 3-4 cos lettuce leaves - cut
- 1 firm beancurd - as per instruction below
- 6 cherry tomatoes- halved
- 100g Lebanese cucumber - sliced
- 150g blanched broccoli florets
- 50g red capsicum - cut into strips
- fresh coriander for garnishing
- 2 handful of baby spinach
Ingredients for peanut sauce
- 180g unsalted roasted peanuts
- 40ml lemon juice
- 3 tablespoon Apple cider vinegar
- 15g garlic
- 3 tablespoon chopped fresh coriander (with roots)
- 3 tablespoon sugar
- 2 teaspoon salt
- 3 tablespoon fish sauce
- 5 tablespoon water (or more if sauce is too thick)
Instructions
How to make peanut sauce
- Put all ingredients in food processor and processed until smooth.
- Add water by tablespoon until the dressing is thinner.
- Again check for vinegar, sugar and salt.
How to prepare Yam Yai
- Pat dry firm beancurd, halved. Spray oil on all sides.
- Cook beancurd on frying pan till brown on all sides.
- Cut into 2cm cube. Set aside.
- Arrange vegetables/ leaves and beancurd on platter.
- Drizzle peanut dressing
Nutrition Facts
Calories
282.88Fat (grams)
17.85 gSat. Fat (grams)
2.66 gCarbs (grams)
18.68 gFiber (grams)
4.66 gNet carbs
14 gSugar (grams)
8.4 gProtein (grams)
16.4 gSodium (milligrams)
1638.46 mgCholesterol (grams)
0 mg
Oooo.... the dressing sounds really interesting ! A different kind of gado-gado. Yummm.... Btw, wishing you a very happy birthday ! or is it your birthday? Cause I saw friends greeting you. hehe...
ReplyDeleteBlessings, Kristy
Thank you Kristy,
DeleteIt was my b-day :) , one more candle , another year older :)
Such a pretty satisfying salad, and the dressing sounds phenomenal! Pinning to try later! Join our pinterest group if you like: https://www.pinterest.com/hadiascuisine/yummy-and-more/
ReplyDeleteThank you Hadia :)
Delete