Southern Thai Rice Salad with Fresh Herbs (Kao Yum Pahk Dai)
 Southern
Thai Rice Salad with Fresh Herbs (Kao Yum Pahk Dai)September, 2005 Serves 8–10 / 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. Salad 2 stalks fresh lemongrass 1 cup shredded or flaked unsweetened coconut, toasted 6 wild lime leaves, cut crosswise into very thin strips (optional) 1 tablespoon ground dried red chili flakes 1 cup fresh green beans, thinly sliced crosswise on the diagonal into little ovals 1 cup cooked fresh or frozen edamame beans 1 cup peeled and diced fresh cucumber (seeded if desired) 1 cup fresh bean sprouts 1 cup diced tart green apple 1 cup chopped fresh or canned pineapple or grapefruit 1 cup dry-roasted, unsalted cashews or peanuts, chopped or whole 6 cups cooked long-grain brown or jasmine rice Dressing 1/4 cup low-sodium soy sauce 1/4 cup fresh lime juice or white vinegar 1/4 cup pineapple juice 1/4 cup pineapple chunks 3 tablespoons sugar 2 teaspoons sesame oil 1/2 teaspoon salt (optional) 2 tablespoons coarsely chopped cilantro 1 tablespoon coarsely chopped garlic 1/4 teaspoon chili-garlic sauce or other hot sauce 1. 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.) 2. 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. 3. 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 |
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