Khao Yum
Thai Yum Rice SaladBesides being a verygood way to utilize cooked rice, this is also one of those dishes that willsatiate but is still light. I like to add grilled meat or seafood to this tomake it a complete meal. If you can’t find green mango, just use all GrannySmith apples.
Ingrediënten
Dressing
- 1 shallot finely sliced
- 1 clove garlic finely chopped
- 1 –2 fresh Thai chilies thinly sliced
- ¼ cup 60 ml fish sauce
- ¼ cup 55 g palm sugar or brown sugar
- ¼ cup 60 ml fresh lime juice
Salad
- 3 cups 600 g cooked jasmine rice, chilled
- 2 cups 300 g matchstick-cut green mango
- 1 cup 110 g matchstick-cut Granny Smith apple
- ¼ cup 30 g very thinly sliced red onion
- ½ cup 46 g mint leaves
- ¼ cup 4 g cilantro leaves
- ½ cup 56 g toasted or roasted cashews
- 2 scallions sliced on the bias
- 2 tbsp 5 g dried shrimp, ground to a powder in a spice grinder
Instructies
- Make the dressing by combining all of the dressing ingredients, except the lime juice, in a small saucepan over medium heat.
- Stir until the sugar is dissolved and the mixture is combined.
- Transfer to a small bowl and stir in the lime juice.
- Place the dressing in the fridge and chill until ready to use.
- Place the jasmine rice, mango and apple in a large mixing bowl.
- Gently toss for about 30 seconds to combine well without breaking the grains of rice.
- Add the dressing, onion, mint, cilantro and cashews to the bowl and continue to toss gently until combined.
- Transfer to plates or a serving bowl and garnish with the scallions and dried shrimp powder.
--------------------------------------------------------------------------------------------------
