Khao Yum Pahk Dai (Southern Thai Rice Salad)
A feast of flavors, textures, and colors
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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.
- 1/4 cup lime juice
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup chopped cilantro
- 2 shallots, finely chopped (1/4 cup)
- 10 fresh basil or Thai basil leaves, thinly sliced
- 2 Tbs. natural sugar, such as coconut sugar
- 2 tsp. grated fresh ginger or galangal root
- 2 cups cooked brown rice, cooled
- 1 cup fresh mung bean sprouts, or green sprouts, such as sweet pea shoots
- 1 cup coarsely shredded carrots
- 1 cup shredded green or red cabbage, or a combination
- 1 cup diced pineapple or papaya, or 1 medium diced green apple
- 1 cup thinly sliced cucumber, cut into half-circles
- 1/4 cup thinly sliced lemongrass, optional
- 2 thinly sliced green onions, green parts only
- 1/2 cup toasted unsweetened shredded coconut
1. To make Dressing: Stir together all ingredients in small bowl. Set aside.
2. To make Salad: Coat soup bowl with nonstick cooking spray. Pack rice tightly into bowl, then invert rice onto middle of serving platter to form mound.
3. Surround rice with sprouts, carrots, cabbage, pineapple, and cucumber in separate small mounds.
4. Garnish platter with lemongrass (if using), lime wedges, and sliced green onion. Serve family-style, and pass Dressing and shredded coconut at the table for diners to serve themselves.
- Calories 294
- Carbohydrate Content 49 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 7 g
- Sodium Content 735 mg
- Sugar Content 16 g