For a Thai feast of flavors, textures, and colors, a mound of rice is surrounded by a variety of veggies and a sweet-tart fruit—usually pineapple or green apple.
Sides & Salads
Literally translated, the name for this salad in Chinese is “cold mix.”
Curry powder is usually a mix of spices such as coriander, turmeric, fenugreek, and ground chili. It’s a wonderful complement to the sweetness of blueberries.
Sweet, crunchy, creamy, and spicy, this colorful salsa is practically an appetizer on its own.
Roasting brings out okra’s natural sweetness while searing away its sliminess. Okra’s grassy flavor is enhanced with summer corn and coconut in this Thai-inspired side dish. To give the combination more of a spicy kick, toss the vegetables with a squeeze or two of sriracha hot sauce when adding the lime juice.
The trick to a successful vinaigrette, says Annie Somerville, is to start with the acidic ingredient and mix everything with that before adding the oil. She also favors an oil-to-acid ratio of 2:1, rather than the traditional (and heavier) 3:1 ratio. Meyer lemons make this dressing extra-special, but regular lemons work well too.
Quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat. Taste and adjust the seasonings before serving the salad, as the grains may absorb some of the added flavor.
A lemony, garlicky aïoli sauce gets its creamy texture from blended avocado. Fresh tarragon lightly seasons the sauce, which also can be used as a dip, sandwich spread, or topping for grilled vegetables.
Candying nuts in the oven is a snap when you coat them with a mixture of egg white, sugar, and spices. The nuts keep well in a sealed glass jar, so you might want to make extra for future salads. Candied nuts for dessert? Simply omit the thyme, salt, and pepper in the Candied Cashews recipe above, and you have a crunchy dessert topping.
If you’ve never tried roasted radishes—or radish greens—here’s your chance.